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taurine may inhibit acrylamide formation
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taurine, an ingredient most famously linked to energy drinks, may help reduce levels of acrylamide in foods, suggests new research from china. a laboratory system designed to model acrylamide formation showed that taurine may inhibit the production of the potential carcinogen by about 72 percent. researchers from china agricultural university report their findings in the international journal of food science & technology . a role for taurine taurine, a derivative of the amino acid cysteine, if found naturally in foods including seafood and meat. it has gained certain notoriety by being used as an ingredient in energy drinks, with some national regulators questioning the safety of the ingredient. taurine is used in energy drinks because some report it helps boost energy – a claim that was rejected by the european food safety authority (efsa) recently. it is known that taurine can participate in the maillard reaction that produces acrylamide, and therefore may reduce the production of acrylamide. indeed, researchers from the korea university, namyang dairy products co., and the korea food research institute reported last year that french fries exposed to a taurine solution prior to frying contained 96 per cent less acrylamide than control fries ( food research international ). mechanism the new study proposes that the mechanism by which this inhibitory effect occurs is via a reaction between glucose and taurine: acrylamide is produced during the maillard reaction of sugar and an amino acid called asparagines. the maillard reaction is also responsible for the brown color and tasty flavor of baked, fried and toasted foods. using a system comprised of asparagine and glucose, the researchers found that taurine could react with glucose and also that taurine reacted directly with any acrylamide formed. an increase in the antioxidant activity of the model system was also recorded when taurine was included. “antioxidant-rich natural extracts are attractive candidates in developing effective inhibitors on acrylamide formation in processed foods “therefore, the increased antioxidant activity of maillard reaction products in the presence of taurine could contribute to the inhibition of acrylamide formation in the asparagine / glucose model system,” they added. the acrylamide story despite being a carcinogen in the laboratory, many epidemiological studies have reported that everyday exposure to acrylamide in food is too low to be of concern. the compound first hit the headlines in 2002, when scientists at the swedish food administration first reported unexpectedly high levels of acrylamide, found to cause cancer in laboratory rats, in carbohydrate-rich foods. since the swedish discovery a global effort has been underway to amass data about this chemical. more than 200 research projects have been initiated around the world and their findings co-ordinated by national governments, the eu and the united nations. safety data a toxicology study reported at the end of 2009 that tolerable intakes of acrylamide should be set at 2.6 micrograms per kilogram of body weight to avoid the cancer risk. according to findings published in food and chemical toxicology , (doi: 10.1016/j.fct.2009.11.048) this would be equivalent to 182 micrograms for a 70 kg human as a tolerable daily intake (tdi) for carcinogenic levels. the tdi for neurotoxicity was found to be higher, at 40 micrograms per kg per day, or 2,800 micrograms per day for a 70 kg human. both levels vastly exceed levels estimated by various national agencies or studies. health canada, for example, estimates the average exposure of adults to acrylamide in food to be between 0.3 and 0.4 micrograms per kilogram of body weight per day, while a study from sweden estimated intakes of about 0.5 micrograms per kilogram of bodyweight. the us food and drug administration (fda) estimated intakes to be around 0.4 micrograms per kilogram of bodyweight per day. source: international journal of food science & technology june 2011, volume 46, issue 6, pages 1282–1288 article first published online: 28 mar 2011 | doi: 10.1111/j.1365-2621.2011.02611.x “acrylamide–taurine adducts formation as a key mechanism for taurine’s inhibitory effect on acrylamide formation” authors: r. hao, x. leng, h. jing
Source :foodqualitynews.com
Date :
13
June
2011
Category :
Beverages
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a scientist who chairs the uk\'s independent committee on toxicity (cot) says the european commission’s (ec’s) move to ban the import of baby bottles using bisphenol a (bpa) is not based on scientific evidence, and has rejected calls to ban its use in food packaging. heinz is committed to a bpa alternative in can linings, despite insisting that minute levels are safe writing in the food standards agency’s (fsa\'s) online magazine, bite, professor david coggon said: “the ban on bpa in baby-feed bottles is not based on scientific evidence of harm, or even on a strong suspicion that it could be harmful.
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a review of cloning is underway at the european food safety authority (efsa) following a request from the european commission for further advice on the implications of the technology for food safety, animal health and welfare and the environment. efsa has initiated a public consultation period to collate data to support the review, and the agency said that it aims to build on its july 2008 recommendations regarding clones.
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an advisory committee for japan's food safety regulator has said that food made from cloned animals is safe to eat. in april last year, the food safety commission was asked to deliberate on the matter by japan’s ministry of health. “foods derived from cloned cows and swine, and from the offspring of clones, are as safe as food from conventionally bred animals,” said the working group in its report published today.
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while european and us risk assessors play down safety concerns over using food sourced from cloned animals, the fledgling industry appears set for tougher times in convincing manufacturers, according to a new survey. according to anti-gm consumer group the center for food safety, 20 leading us-based food processors including kraft foods and smithfield foods are reported to have pledged not to use products sourced from cloned animals.
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nine months after the european food safety authority (efsa) handed in a positive safety assessment for conjugated linoleic acid (cla), the weight management ingredient will be assessed by the european commission as it continues its protracted journey to attain eu novel foods status. body shaping and toning is the predominate cla claim, although to date, efsa\'s health claims panel has not accepted cla claim-backing science february 21 will see the ec’s standing committee on the food chain and animal health (scofcah) entertain member state views on draft opinions for the use of proprietary versions of cla owned by market leaders lipid nutrition and basf-owned cognis in foodstuffs across the eu.
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revenues were $5.7 million for the second quarter of 2010, compared to $3.0 million for the second quarter of 2009, an increase of 91%. revenues were $13.4 million for the six months ended june 30, 2010, compared to $6.5 million for the six months ended june 30, 2009, an increase of 107%. as of june 30, 2010, the company had cash, cash equivalents, and short term investments of approximately $55.4 million.
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infants aged up to six months have the greatest exposure to bisphenol a (bpa) through polycarbonate bottles although levels are well below safety limits set by regulatory bodies, a new study has found. the researchers from switzerland added that the while the highest dose rate was “far below” the tolerable daily (tdi) intake of 50 µg/kg bw deemed safe, it was of “the same order of magnitude as recently reported concentrations that caused low-dose health effects in rodents”.
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e. coli in ground beef, melamine in infant formula, and salmonella in peanut butter - what is next? isn’t it about time the slices of the us food safety pie were taken back from the multiple federal agencies involved and surveillance placed under one roof? confidence in a system where 15 different agencies administer as many as 30 laws is ebbing with us politicians and food companies, following the recent salmonella scare linked to eight deaths, demanding an overhaul of how the sector is regulated.
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Coca.Cola
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PEPSI
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Mcdonald
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Nestle
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Mars
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Baskin & Robins
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Nutrika
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Mumika
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Chika
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using cloned animals for 
