Mitigation of acrylamide formation in highly consumed foods

Franco Pedreschi; María Salomé Mariotti

doi:10.1007/978-1-4939-6496-3_19

Mitigation of acrylamide formation in highly consumed foods

Franco Pedreschi, María Salomé Mariotti

Pontificia Universidad Católica de Chile

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

1 Scopus citations

Abstract

Acrylamide (AA) (CAS number 79-06-1) (CH2=CH–CO–NH2), a white, odorless, toxic crystalline compound is produced mainly for the synthesis of nontoxic polyacrylamide, which is used as a flocculent in water treatment, and as a binder in pulp and paper processing. AA affects the nervous system even at low levels, causing hallucinations and drowsiness (IARC 1994). Human health effects associated with consumption of small amounts of AA over long periods of time are not known (Bent et al. 2012). AA vapors irritate the eyes and skin and cause paralysis of the cerebrospinal system (Kotsiou et al. 2011). Chronic exposure results in neurotoxicity in animals and humans, and AA has been found to be carcinogenic to laboratory animals. As a result, AA has been classified as “probably carcinogenic to humans” (Group 2A) by the International Agency for Research on Cancer (IARC 1994).

Original language	English
Title of host publication	Global Food Security and Wellness
Publisher	Springer New York
Pages	357-375
Number of pages	19
ISBN (Electronic)	9781493964963
ISBN (Print)	9781493964949
DOIs	https://doi.org/10.1007/978-1-4939-6496-3_19
State	Published - 1 Jan 2017

Keywords

Acrylamide formation
Acrylamide in foods
Fried food hazards
Oven-cooked food hazards
Starch-rich foods

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10.1007/978-1-4939-6496-3_19

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title = "Mitigation of acrylamide formation in highly consumed foods",

abstract = "Acrylamide (AA) (CAS number 79-06-1) (CH2=CH–CO–NH2), a white, odorless, toxic crystalline compound is produced mainly for the synthesis of nontoxic polyacrylamide, which is used as a flocculent in water treatment, and as a binder in pulp and paper processing. AA affects the nervous system even at low levels, causing hallucinations and drowsiness (IARC 1994). Human health effects associated with consumption of small amounts of AA over long periods of time are not known (Bent et al. 2012). AA vapors irritate the eyes and skin and cause paralysis of the cerebrospinal system (Kotsiou et al. 2011). Chronic exposure results in neurotoxicity in animals and humans, and AA has been found to be carcinogenic to laboratory animals. As a result, AA has been classified as “probably carcinogenic to humans” (Group 2A) by the International Agency for Research on Cancer (IARC 1994).",

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AU - Mariotti, María Salomé

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N2 - Acrylamide (AA) (CAS number 79-06-1) (CH2=CH–CO–NH2), a white, odorless, toxic crystalline compound is produced mainly for the synthesis of nontoxic polyacrylamide, which is used as a flocculent in water treatment, and as a binder in pulp and paper processing. AA affects the nervous system even at low levels, causing hallucinations and drowsiness (IARC 1994). Human health effects associated with consumption of small amounts of AA over long periods of time are not known (Bent et al. 2012). AA vapors irritate the eyes and skin and cause paralysis of the cerebrospinal system (Kotsiou et al. 2011). Chronic exposure results in neurotoxicity in animals and humans, and AA has been found to be carcinogenic to laboratory animals. As a result, AA has been classified as “probably carcinogenic to humans” (Group 2A) by the International Agency for Research on Cancer (IARC 1994).

AB - Acrylamide (AA) (CAS number 79-06-1) (CH2=CH–CO–NH2), a white, odorless, toxic crystalline compound is produced mainly for the synthesis of nontoxic polyacrylamide, which is used as a flocculent in water treatment, and as a binder in pulp and paper processing. AA affects the nervous system even at low levels, causing hallucinations and drowsiness (IARC 1994). Human health effects associated with consumption of small amounts of AA over long periods of time are not known (Bent et al. 2012). AA vapors irritate the eyes and skin and cause paralysis of the cerebrospinal system (Kotsiou et al. 2011). Chronic exposure results in neurotoxicity in animals and humans, and AA has been found to be carcinogenic to laboratory animals. As a result, AA has been classified as “probably carcinogenic to humans” (Group 2A) by the International Agency for Research on Cancer (IARC 1994).

KW - Acrylamide formation

KW - Acrylamide in foods

KW - Fried food hazards

KW - Oven-cooked food hazards

KW - Starch-rich foods

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SN - 9781493964949

SP - 357

EP - 375

BT - Global Food Security and Wellness

PB - Springer New York

ER -

Mitigation of acrylamide formation in highly consumed foods

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Keywords

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