Year 2005, Volume 22 , Issue 1, Pages 41 - 48 2005-03-01

ACRYLAMIDE FORMATION MECHANISM IN FOODS AND ITS EFFECTS ON HUMAN HEALTH
GIDALARDA AKRİLAMİD OLUŞUM MEKANİZMASI VE İNSAN SAĞLIĞI ÜZERİNE ETKİLERİ

Muharrem GÖLÜKÇÜ [1] , Haluk TOKGÖZ [2]


Acrylamide is a monomer widely used in synthesis of polyacrylamide and also for various industrial applications. In recent years, investigation results showed that especially heated foods contain acrylamide in varying amounts with the food composition, pH, cooking temperature and time etc. The determined effects of acrylamide on health, increased the research numbers on this topic. In this study, formation mechanism of acrylamide in foods, acrylamide contents of foods and effects of this compound on human health are described.
Akrilamid monomer yapısında olup başta poliakrilamid üretimi olmak üzere farklı endüstri alanlarında yaygın olarak kullanılmaktadır. Son yıllarda yapılan çalışmalar ile özellikle ısıl işlem görmüş gıdalarda; ürünün bileşimi, ortamın pH’sı, uygulanan işlemin sıcaklık ve süresi gibi faktörlere bağlı olarak farklı oranlarda akrilamid bulunduğu belirlenmiştir. Akrilamidin sağlık üzerinde olumsuz etkilerinin olduğunun tespit edilmesiyle bu konu üzerine yapılan araştırmaların sayısında önemli artışlar olmuştur. Bu çalışmada, gıdalarda akrilamid oluşum mekanizması, gıdaların akrilamid içerikleri ve bu bileşenin insan sağlığı üzerine etkileri hakkında bilgi verilmiştir.
  • Ahn, J.S., Castle, L., Clarke, D.B., Lloyd, A.S., Philo, M.R., Speck, D.R., 2002. Verification of the findings of acrylamide in heated foods. Food Additives and Contaminants 19, 1116–1124.
  • Anonymous, 2002. Health implications of acrylamide in food. Report of a Joint FAO/WHO Consultation. World Health Organization, Geneva; 25–27 Haziran 2002 (www.who.int/fsf/acrylamide/ SummaryReportFinal.pdf).
  • Anonymous, 2004a. Food Standards Agency Study of Acrylamide in Food Backround Information & Research Findings, Pres Briefing 17.05.02. (www.foodstandards. gov.uk).
  • Anonymous, 2004b. Food Safety Network, 1-866- 50-FSNET. (www.foodsafetynetwork.ca).
  • Barber, D.S., Hunt, J.R., Ehrich, M.F., Lehning, E.J., LoPachin, R.M., 2001a. Metabolism, Toxicokinetics and Hemoglobin Adduct Formation, in Rats Following Subacute and S u b c r o n i c A c r y l a m i d e D o s i n g . NeuroToxicology, 22: 341-353.
  • Barber, D.S., Hunt, J., LoPachin, R.M., Ehrich, M., 2001b. Determination of acrylamide and glycidamide in rat plasma by reversed- p h a s e h i g h p e r f o r m a n c e l i q u i d c h r o m a t o g r a p h y J o u r n a l o f Chromatography B, 758 (2001) 289–293.
  • Brent, P., Stanley, G. 2003. Toxicology of acrylamide. Food Standards Australia New Zealand. (www.foodstandards.gov.au).
  • Brown, R., 2003. Formation, Occurrence and Strategies to Address Acrylamide in Food. Food Advisory Committee Meeting: Acrylamide, U. S. Department of Health and Human Services, U. S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Plant & Dairy Foods & Beverages 24-25 Şubat 2003. (http://vm.cfsan.fda.gov/~dms/acrybrow.h tml).
  • Erdreich, L.S., Friedman, M.A., 2004. Epidemiologic evidence for assessing the carcinogenicity of acrylamide. Regulatory Toxicology and Pharmacology (in pres).
  • Johnson, K.A., Gorzinski, S.J., Bodner, K.M., Campbell, R.A., Wolf, D.C., Friedman, M.A., Mast, R.W., 1986. Chronic toxicity and oncogenicity study on acrylamide incorporated in the drinking water of Fischer 344 rats. Toxicology and Applied Pharmacology 85: 154–168.
  • Kapp, C., 2002. WHO urges more research into acrylamide in food. The Lancet, 360: 64.
  • Ko, M.H., Chen, W.P., Hsieh, S.T., 2002. Neuropathology of Skin Denervation in A c r y l a m i d e - I n d u c e d N e u r o p a t h y. Neurobiology of Disease 11: 155–165.
  • Konings, E.J.M., Baars, A.J., van Klaveren, J.D., Spanjer, M.C. Rensen, P.M. Hiemstra, M., van Kooij, J.A., Peters, P.W.J., 2003. Acrylamide exposure from foods of the Dutch population and an assessment of the consequent risks. Food and Chemical Toxicology 41: 1569–1579.
  • LoPachin, R.M., Canady, R.A. 2004. Acrylamide Toxicities and Food Safety: Session IV S u m m a r y a n d R e s e a r c h N e e d s . NeuroToxicology (in pres).
  • LoPachin, R.M., Ross, J.F., Lehning, E.J., 2002. Nevre Terminals as the Primary Site of Acrylamide Action: A Hypothesis. NeuroToxicology, 22: 43-59.
  • Lützow, M., 2003. FAO/WHO Consultation on Health Implications of Acrylamide in Food. Food Advisory Committee Meeting: Acrylamide, U. S. Department of Health and Human Services, U. S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Plant & Dairy Foods & Beverages 24-25 Şubat 2003. ( h t t p : / / w w w . f a o . o r g / e s / E S N / jecfa/acrylamide/luetzow/tsld001.htm).
  • Riediker, S., Stadler, R.H., 2003. Analysis of acrylamide in food by isotope-dilution liquid chromatography coupled with electrospray ionization tandem mass spectrometry Journal of Chromatography A, 1020: 121–130.
  • Ruden, C., 2004. Acrylamide and cancer risk—expert risk assessments and the public debate. Food and Chemical Toxicology, 42(3): 335-349.
  • Sabri, M.I., Spencer, P., 2002. How does acrylamide perturb axon transport and induce nerve fiber degeneration? Commentary on forum position paper. Neurotoxicology, 23: 259-263.
  • Sharp, D., 2003. Acrylamide in food. The Lancet, 361: 361.
  • Shaw,I., Thomson, B., 2003. Acrylamide food risk. The Lancet Vol 361:434.
  • Sickles, D.W., Stone, D., Friedman, M., 2002. Fast Axonal Transport: a Site of Acrylamide N e u r o t o x i c i t y : a R e b u t t a l NeuroToxicology 23: 265–270.
  • Svensson, K., Abramsson, L., Becker, W., Glynn, A., Hellenas, K.E., Lind, Y., Rosen, J., 2003. Dietary intake of acrylamide in Sweden. Food and Chemical Toxicology 41 (2003) 1581–1586.
  • Vattem, D.A. ve Shetty, K., 2003. Acrylamide in food: a model for mechanism of formation and its reduction Innovative Food Science and Emerging Technologies 4:331–338.
  • WHO, 2002. World Health Organization, Press R e l e a s e W H O / 5 1 2 7 (http://www.who.int/fsf/Acrylamide/Sum maryreportFinal.pdf).
  • Zetterberg, L.A., 2003. The dose-response relationship at very low doses of acrylamide is linear in the flow cytometer- based mouse micronucleus assay. Mutation Research, 535: 215–222.
  • Zyzak, D., 2003. Acrylamide: Mechanism of Formation in Heated Foods. Food Advisory Committee Meeting: Acrylamide, U. S. Department of Health and Human S e r v i c e s , U . S . F o o d a n d D r u g Administration, Center for Food Safety and Applied Nutrition, Office of Plant & Dairy Foods & Beverages 24-25 Şubat 2003. (http://www.cfsan.fda.gov/~dms/acryzyza .html).
Primary Language tr
Journal Section Review Articles
Authors

Author: Muharrem GÖLÜKÇÜ

Author: Haluk TOKGÖZ

Dates

Publication Date : March 1, 2005

Bibtex @ { derim62562, journal = {Derim}, issn = {1300-3496}, eissn = {2149-2182}, address = {}, publisher = {Batı Akdeniz Agricultural Research Institute}, year = {2005}, volume = {22}, pages = {41 - 48}, doi = {}, title = {GIDALARDA AKRİLAMİD OLUŞUM MEKANİZMASI VE İNSAN SAĞLIĞI ÜZERİNE ETKİLERİ}, key = {cite}, author = {GÖLÜKÇÜ, Muharrem and TOKGÖZ, Haluk} }
APA GÖLÜKÇÜ, M , TOKGÖZ, H . (2005). GIDALARDA AKRİLAMİD OLUŞUM MEKANİZMASI VE İNSAN SAĞLIĞI ÜZERİNE ETKİLERİ. Derim , 22 (1) , 41-48 . Retrieved from http://www.derim.com.tr/en/issue/4558/62562
MLA GÖLÜKÇÜ, M , TOKGÖZ, H . "GIDALARDA AKRİLAMİD OLUŞUM MEKANİZMASI VE İNSAN SAĞLIĞI ÜZERİNE ETKİLERİ". Derim 22 (2005 ): 41-48 <http://www.derim.com.tr/en/issue/4558/62562>
Chicago GÖLÜKÇÜ, M , TOKGÖZ, H . "GIDALARDA AKRİLAMİD OLUŞUM MEKANİZMASI VE İNSAN SAĞLIĞI ÜZERİNE ETKİLERİ". Derim 22 (2005 ): 41-48
RIS TY - JOUR T1 - GIDALARDA AKRİLAMİD OLUŞUM MEKANİZMASI VE İNSAN SAĞLIĞI ÜZERİNE ETKİLERİ AU - Muharrem GÖLÜKÇÜ , Haluk TOKGÖZ Y1 - 2005 PY - 2005 N1 - DO - T2 - Derim JF - Journal JO - JOR SP - 41 EP - 48 VL - 22 IS - 1 SN - 1300-3496-2149-2182 M3 - UR - Y2 - 2019 ER -
EndNote %0 Derim GIDALARDA AKRİLAMİD OLUŞUM MEKANİZMASI VE İNSAN SAĞLIĞI ÜZERİNE ETKİLERİ %A Muharrem GÖLÜKÇÜ , Haluk TOKGÖZ %T GIDALARDA AKRİLAMİD OLUŞUM MEKANİZMASI VE İNSAN SAĞLIĞI ÜZERİNE ETKİLERİ %D 2005 %J Derim %P 1300-3496-2149-2182 %V 22 %N 1 %R %U
ISNAD GÖLÜKÇÜ, Muharrem , TOKGÖZ, Haluk . "GIDALARDA AKRİLAMİD OLUŞUM MEKANİZMASI VE İNSAN SAĞLIĞI ÜZERİNE ETKİLERİ". Derim 22 / 1 (March 2005): 41-48 .
AMA GÖLÜKÇÜ M , TOKGÖZ H . GIDALARDA AKRİLAMİD OLUŞUM MEKANİZMASI VE İNSAN SAĞLIĞI ÜZERİNE ETKİLERİ. DERİM. 2005; 22(1): 41-48.
Vancouver GÖLÜKÇÜ M , TOKGÖZ H . GIDALARDA AKRİLAMİD OLUŞUM MEKANİZMASI VE İNSAN SAĞLIĞI ÜZERİNE ETKİLERİ. Derim. 2005; 22(1): 48-41.