Bir Çoklu Organ Toksini: Akrilamit

Yıl 2018, Cilt: 40 Sayı: 1, 94 - 100, 31.01.2018

Sedat Kaçar , Varol Şahintürk

https://doi.org/10.20515/otd.323209

Cited By: 1

Öz

Akrilamit, kullanımı
yaygın bir kimyasaldır. Çeşitli sanayi dallarından laboratuvara, yiyeceklerden
sigara dumanına kadar birçok yerde mevcuttur. 20. yüzyıl ortalarından beri
nörotoksik bir ajan olduğu bilinen akrilamitin 2002 yılında yiyeceklerde de
oluştuğu saptanmıştır. Akrilamit yüksek ısıya maruz kalan yiyeceklerde früktoz
ve glikoz gibi şekerlerin asparajin aminoasiti ile reaksiyonu sonucunda
oluşmaktadır. Yiyeceklerin içeriği, asparajin oranı, yiyeceklerin maruz kaldığı
işlem, sıcaklık ve diğer etmenler oluşacak akrilamit miktarını etkilemektedir.
Bu anlaşılınca akrilamitin nörotoksik etkileri dışında diğer etkileri de
araştırma konusu olmuştur. Yapılan çalışmalar sonucunda akrilamitin testis,
yumurtalık, karaciğer, akciğer, böbrek ve bağırsak gibi organlara etkisi olduğu
gösterilmiştir. Aynı zamanda Uluslararası Kanser Araştırmaları Ajansı
tarafından insanda kanser yapma olasılığı olan maddeler arasında sayılmaktadır.
Akrilamitin kanserojen özelliği deney hayvanlarında kanıtlansa da insanlarda
henüz kesin kanıtlar mevcut değildir. Günlük yaşamda akrilamit karşılaşma
kaçınılmaz bir durumdur. Yiyeceklerde uygulanan işlemlerin çoğunda akrilamit
oluşmaktadır. Böylece akrilamit içeren gıdalarla daha fazla karşı karşıya
kalanlar, özellikle de çocuklar için bir risk oluşabilir. Bu derlemede, zararlı
olduğu önceden gösterilen, ancak zarar potansiyeli henüz tam olarak
anlaşılamamış bir madde olan akrilamitin bedendeki etkileri tartışılarak
korunma önlemleri hakkında önerilerde bulunulmuştur.

Anahtar Kelimeler

Akrilamit, organ toksisitesi, kanserojen, nörotoksisite

A Multiple Organ Toxicant: Acrylamide

Öz

 Acrylamide is a chemical substance, the
utilization area of which is widespread. It is available in many places from
various industries to laboratories, from daily food to cigarette smoke. Acrylamide,
known as a neurotoxic agent since the middle of the 20th century, was found to
form in foods in 2002. Acrylamide forms as a result of the reaction between
asparagine and the reducing sugars such as fructose and glucose in the
high-temperature processed foods. The food ingredients, asparagine amount, food
processing method, temperature and other factors affect the amount of
acrylamide to form in foods. After the discovery of acrylamide formation in
foods, other effects of acrylamide became the subject of research. As a result
of these studies, the effect of acrylamide on the testis, ovaries, liver lung,
kidney, bowel organs has been revealed. Acrylamide is also categorized in the
substances that are probably carcinogenic to human by the International Agency
for Research on Cancer. Although acrylamide was proven to be carcinogenic for
experimental animals, there is no more definitive evidence for humans.
Acrylamide exposure is inevitable in daily life. Acrylamide forms as a result
of the majority of food processes. This may pose a risk for who exposes more to
acrylamide-containing foods, especially for children. In this review, the
bodily effects of acrylamide were discussed and suggestions for its protection
modalities were provided, which was previously shown to be harmful but its
exact potential toxicity has not yet been fully understood.

Anahtar Kelimeler

acrylamide, organ toxicity, carcinogen

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