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acrylamide may be added to canada’s toxic substance list
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health canada has recommended that acrylamide – a possible carcinogen found in french fries and potato chips – be included on the nation’s list of toxic substances. the chemical is produced when starchy foods are cooked at high temperatures, and is caused by a reaction, known as the maillard effect, between sugar and an amino acid called asparagine. it is this process which creates the brown color and tasty flavor of baked, fried and toasted foods. acrylamide was first called into question in 2002, when scientists at the swedish food association found unexpectedly high levels of acrylamide – which had been found to cause cancer in laboratory rats – in carbohydrate-rich foods. now a recommendation has been made on the grounds that current consumption levels “may constitute a danger in canada to human life or health.” it was published in the canada gazette on february 21. research efforts the recommendation did acknowledge, however, that research into a possible carcinogenic link for humans has so far been inconclusive. it said: “while the mode of induction of tumors by acrylamide has not been fully elucidated, it can not be precluded that the tumors observed in experimental animals have resulted from direct interaction with genetic material.” the decision to recommend acrylamide’s inclusion on the list is part of the canadian government’s ongoing review of nearly two hundred chemical substances in widespread commercial use that have never before been subjected to thorough risk analysis. since the 2002 swedish discovery, over 200 research projects have been undertaken to find out more about the chemical, with their findings coordinated by national governments, the un and the eu. over the past few years, food manufacturers have been making efforts to remove or reduce the chemical in their products, despite a number of null results from these studies. industry approaches successful approaches employed so far include converting asparagine, the precursor to acrylamide formation, into an impotent form using an enzyme, binding asparagine to make it inaccessible, adding amino acids, changing the ph to alter the reaction products, cutting heating temperatures and times, and removing compounds from recipes that may promote acrylamide formation. however, most attention in the past two years for reducing the chemical has focused on the use of enzymes to convert asparagine into another amino acid called aspartic acid, thereby preventing the creation of acrylamide. there are two main competitors in this area: novozymes with its acrylaway enzyme, and dsm’s preventase, both of which were launched for use by the food industry in 2007. the canadian government is inviting comments on the recommendation until april 22.
Source :Food Safety, HACCP, Food Quality, Food Microbiology, Hygiene
Date :
26
February
2009
Category :
Food And Health
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vitamin b3 may inhibit the formation of acrylamide in french fries by over 50 per cent, according to a new study from china. in a model system, both vitamins b3 and b6 in the pyridoxine form were able to inhibit over 70 per cent of the formation of the carcinogen, suggest findings published in the journal food chemistry . “the effectiveness of vitamin b3 was eventually corroborated in fried potato strips, thus suggesting its great potential for application in food processing to decrease acrylamide formation,” wrote the authors, led by xiaohui zeng from the university of hong kong.
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using amino acids to compete with, and reduce, the sources of acrylamide should focus on the common additive cysteine, according to results from belgium. according to a study published in the journal food chemistry , l-cysteine may reduce the concentration of acrylamide by more than 99 per cent. “selectively increasing the free amino acid pool to compete with asparagine for available carbonyls and/or to enhance the elimination of acrylamide has already been proposed as a possible mitigation mechanism for acrylamide generation,” explained lead author kristel de vleeschouwer from the leuven food science and nutrition research centre (lforce) at the catholic university of leuven.
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tolerable intakes of acrylamide should be set at 2.6 micrograms per kilogram of body weight to avoid the cancer risk, says a new toxicology study from the us. 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.
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too much snacking on potato chips may increase the risk of hardening of the arteries, and raise the risk of cardiovascular disease, says a joint polish-swedish study. according to findings published in the new issue of the american journal of clinical nutrition , consuming 160 grams of potato chips per day may increase levels of compounds linked to oxidative stress and inflammation, both of which may increase the risk of certain chronic disease.
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a snapshot survey of process chemicals in food products sold in the uk has found that potato snacks contained the highest levels of acrylamide, but the impact of initiatives like the ciaa acrylamide toolbox will only really be seen in future surveys. acrylamide is a suspected carcinogen that is formed during by heat-induced reaction between sugar and an amino acid called asparagine.
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the ciaa has included asparaginase in the new version of its acrylamide toolbox, a move seen to validation the efforts of companies that have developed commercial solutions using the acrylamide-reducing enzyme. acrylamide is a suspected carcinogen that is formed during by heat-induced reaction between sugar and an amino acid called asparagine. known as the maillard reaction, this process is responsible for the brown colour and tasty flavour of baked, fried and toasted foods.
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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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extracts from 
purac has developed a 