The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
Emma Bergmark - One of the best experts on this subject based on the ideXlab platform.
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hemoglobin adducts of acrylamide and acrylonitrile in laboratory workers smokers and nonsmokers
Chemical Research in Toxicology, 1997Co-Authors: Emma BergmarkAbstract:Acrylamide is a chemical which is extensively used in research laboratories for the preparation of polyacrylamide gels for electrophoresis (PAGE). Blood samples were collected from laboratory personnel who were working with PAGE, from smokers, and from nonsmokers. Hemoglobin adducts of acrylamide, acrylonitrile, and ethylene oxide were determined using the modified Edman degradation procedure. Acrylamide adducts were detected in all persons. The PAGE workers (mean 54 pmol/g) had a significantly increased adduct level compared to nonsmoking controls (mean 31 pmol/g). The acrylamide adducts in smokers (mean 116 pmol/g) correlated with the number of cigarettes smoked per day. This confirms the presence of acrylamide in tobacco smoke and shows that it is an important source of acrylamide exposure. The increased level of acrylamide adducts in the PAGE workers corresponds to an uptake of acrylamide from about 3 cigarettes per day. It is not possible from this study to draw any conclusion as to which step in the...
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hemoglobin adducts of acrylamide and acrylonitrile in laboratory workers smokers and nonsmokers
Chemical Research in Toxicology, 1997Co-Authors: Emma BergmarkAbstract:Acrylamide is a chemical which is extensively used in research laboratories for the preparation of polyacrylamide gels for electrophoresis (PAGE). Blood samples were collected from laboratory personnel who were working with PAGE, from smokers, and from nonsmokers. Hemoglobin adducts of acrylamide, acrylonitrile, and ethylene oxide were determined using the modified Edman degradation procedure. Acrylamide adducts were detected in all persons. The PAGE workers (mean 54 pmol/g) had a significantly increased adduct level compared to nonsmoking controls (mean 31 pmol/g). The acrylamide adducts in smokers (mean 116 pmol/g) correlated with the number of cigarettes smoked per day. This confirms the presence of acrylamide in tobacco smoke and shows that it is an important source of acrylamide exposure. The increased level of acrylamide adducts in the PAGE workers corresponds to an uptake of acrylamide from about 3 cigarettes per day. It is not possible from this study to draw any conclusion as to which step in the working procedure is most critical for exposure. The PAGE workers are probably not at risk for neurotoxic damage to the peripheral nervous system. However, it needs to be investigated whether the exposure to acrylamide in PAGE workers represents a risk for genotoxic and reproductive effects. The high background of acrylamide adducts in nonsmoking controls was unexpected. The origin of this background is not known. Acrylonitrile adducts were below the detection limit (< 2 pmol/g) in nonsmoking controls. In the smokers (mean 106 pmol/g) this adduct correlated with cigarettes/day and with ethylene oxide adducts. Acrylonitrile adducts could be a better indicator of tobacco smoking than ethylene oxide adducts since the latter are showing a background of endogenous origin.
Walter C Willett - One of the best experts on this subject based on the ideXlab platform.
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dietary acrylamide intake and risk of premenopausal breast cancer
American Journal of Epidemiology, 2009Co-Authors: Kathryn M Wilson, Wendy Y Chen, David J Hunter, Lorelei A Mucci, Walter C WillettAbstract:Acrylamide, a probable human carcinogen, is formed during high-temperature cooking of many commonly consumed foods. It is widespread; approximately 30% of calories consumed in the United States are from foods containing acrylamide. In animal studies, acrylamide causes mammary tumors, but it is unknown whether the level of acrylamide in foods affects human breast cancer risk. The authors studied the association between acrylamide intake and breast cancer risk among 90,628 premenopausal women in the Nurses' Health Study II. They calculated acrylamide intake from food frequency questionnaires in 1991, 1995, 1999, and 2003. From 1991 through 2005, they documented 1,179 cases of invasive breast cancer. They used Cox proportional hazards models to assess the association between acrylamide and breast cancer risk. The multivariable-adjusted relative risk of premenopausal breast cancer was 0.92 (95% confidence interval: 0.76, 1.11) for the highest versus the lowest quintile of acrylamide intake (Ptrend = 0.61). Results were similar regardless of smoking status or estrogen and progesterone receptor status of the tumors. The authors found no associations between intakes of foods high in acrylamide, including French fries, coffee, cereal, potato chips, potatoes, and baked goods, and breast cancer risk. They found no evidence that acrylamide intake, within the range of US diets, is associated with increased risk of premenopausal breast cancer.
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validation of a food frequency questionnaire measurement of dietary acrylamide intake using hemoglobin adducts of acrylamide and glycidamide
Cancer Causes & Control, 2009Co-Authors: Kathryn M Wilson, Paula Tocco, Karl-erik Hellenäs, Margareta Törnqvist, Johan Rosen, Laura Sampson, Walter C Willett, Hubert W. VesperAbstract:Objective Acrylamide, a probable human carcinogen, is formed during high-heat cooking of many common foods. The validity of food frequency questionnaire (FFQ) measures of acrylamide intake has not been established. We assessed the validity of acrylamide intake calculated from an FFQ using a biomarker of acrylamide exposure.
Donald S Mottram - One of the best experts on this subject based on the ideXlab platform.
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concentrations of free amino acids and sugars in nine potato varieties effects of storage and relationship with acrylamide formation
Journal of Agricultural and Food Chemistry, 2012Co-Authors: Nigel G Halford, Nira Muttucumaru, Stephen J Powers, Peter N Gillatt, Lee Hartley, Stephen J Elmore, Donald S MottramAbstract:Acrylamide forms during cooking and processing predominately from the reaction of free asparagine and reducing sugars in the Maillard reaction. The identification of low free asparagine and reducing sugar varieties of crops is therefore an important target. In this study, nine varieties of potato (French fry varieties Maris Piper (from two suppliers), Pentland Dell, King Edward, Daisy, and Markies; and chipping varieties Lady Claire, Lady Rosetta, Saturna, and Hermes) grown in the United Kingdom in 2009 were analyzed at monthly intervals through storage from November 2009 to July 2010. Acrylamide formation was measured in heated flour and chips fried in oil. Analysis of variance revealed significant interactions between varieties nested within type (French fry and chipping) and storage time for most free amino acids, glucose, fructose, and acrylamide formation. Acrylamide formed in chips correlated significantly with acrylamide formed in flour and with chip color. There were significant correlations between glucose or total reducing sugar concentration and acrylamide formation in both variety types, but with fructose the correlation was much stronger for chipping than for French fry varieties. Conversely, there were significant correlations with acrylamide formation for both total free amino acid and free asparagine concentration in the French fry but not chipping varieties. The study showed the potential of variety selection for preventing unacceptable levels of acrylamide formation in potato products and the variety-dependent effect of long-term storage on acrylamide risk. It also highlighted the complex relationship between precursor concentration and acrylamide risk in potatoes.
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Variation in acrylamide producing potential in potato: Segregation of the trait in a breeding population
Food Chemistry, 2010Co-Authors: Louise V. T. Shepherd, Donald S Mottram, John E. Bradshaw, M. F. B. Dale, James W. Mcnicol, Simon D. A. Pont, Howard V. DaviesAbstract:Acrylamide is a neurotoxin and possible carcinogen, and concern has been voiced over human exposure to acrylamide in cooked foods. Processed potato products such as crisps and French fries are often cited as being particularly high in acrylamide. In this manuscript a sub-set of clonal progeny from a specific tetraploid potato breeding population has been assessed for acrylamide forming potential in stored tubers processed into crisps. The clone with the lowest acrylamide content in crisps had both low reducing sugars and asparagine contents. Our data show that, in the segregating breeding population used, both asparagine and reducing sugars levels needed to be taken into account to explain most of the variation in acrylamide and that selection for low levels of both metabolites should be targeted for crop improvement.
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changes in free amino acids and sugars in potatoes due to sulfate fertilization and the effect on acrylamide formation
Journal of Agricultural and Food Chemistry, 2007Co-Authors: Stephen J Elmore, Donald S Mottram, Nira Muttucumaru, Andrew T Dodson, M A J Parry, Nigel G HalfordAbstract:To examine how sulfur deprivation may affect acrylamide formation in cooked potatoes, three varieties of potato were grown under conditions of either severe sulfur deprivation or an adequate supply of sulfur. In all three varieties sulfur deprivation led to a decrease in acrylamide formation, even though the levels of sugars, which are acrylamide precursors, were higher in tubers of the sulfur-deprived plants. In one variety the concentration of free asparagine, the other precursor for acrylamide, was also higher. There was a very close correlation between the concentration of asparagine in the tubers expressed as a proportion of the total free amino acid pool and the formation of acrylamide upon cooking, whereas sugars were poorly correlated with acrylamide. In potatoes, where concentrations of sugars are usually limiting, competition between asparagine and other amino acids participating in the Maillard reaction may be a key determinant of the amount of acrylamide that is formed during processing.
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chemistry and safety of acrylamide in food
2005Co-Authors: Mendel Friedman, Donald S MottramAbstract:From the contents:Preface.- Acrylamide In Food: The Discovery And Its Implication.- Acrylamide Neurotoxicity: Neurological, Morphological And Molecular Endpoints In Animal Models.- The Role Of Epidemiology In Understanding The Relationship Between Dietary Acryamide And Cancer Risk In Humans.- Mechanisms Of Acrylamide Induced Rodent Carcinogenesis.- Exposure To Acrylamide.- Acrylamide And Glycidamide: Approach Towards Risk Assessment Based On Biomarker Guided Dosimetry Of Genotoxic/Mutagenic Effects In Human Blood.- Pilot Study Of The Impact Of Potato Chips Consumption On Biomarkers Of Acrylamide Exposure.- LC/MS/MS Method For The Analysis Of Acrylamide And Glycidamide Hemoglobin Adducts.- Comparison Of Acrylamide Metabolism In Humans And Rodents.- Kinetic And Mechanistic Data For A Human Physiologically Based Pharmacokinetic (PBPK) Model For Acrylamide.- In Vitro Studies Of The Influence Of Certain Enzymes On The Detoxification Of Acrylamide And Glycidamide In Blood.
Alfi Khatib - One of the best experts on this subject based on the ideXlab platform.
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the influence of deep frying using various vegetable oils on acrylamide formation in sweet potato ipomoea batatas l lam chips
Journal of Food Science, 2014Co-Authors: P K Lim, Selamat Jinap, Maimunah Sanny, Chin Ping Tan, Alfi KhatibAbstract:The objective of this study was to evaluate the precursors of acrylamide formation in sweet potato (SP) (Ipomoea batatas L. Lam) chips and to determine the effect of different types of vegetable oils (VOs), that is, palm olein, coconut oil, canola oil, and soya bean oil, on acrylamide formation. The reducing sugars and amino acids in the SP slices were analyzed, and the acrylamide concentrations of SP chips were measured. SP chips that were fried in a lower degree of unsaturation oils contained a lower acrylamide concentration (1443 μg/kg), whereas those fried with higher degree of unsaturated oils contained a higher acrylamide concentration (2019 μg/kg). SP roots were found to contain acrylamide precursors, that is, 4.17 mg/g glucose and 5.05 mg/g fructose, and 1.63 mg/g free asparagine. The type of VO and condition used for frying, significantly influenced acrylamide formation. This study clearly indicates that the contribution of lipids in the formation of acrylamide should not be neglected. Practical Application This study found that different properties of oil do contribute to significant difference of acrylamide formation in SP chips. Food industries that produce deep fried carbohydrate-rich food should consider using frying medium which produces lower acrylamide concentration, besides its nutrition values.
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The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips.
Journal of food science, 2013Co-Authors: Selamat Jinap, Maimunah Sanny, Chin Ping Tan, Alfi KhatibAbstract:The objective of this study was to evaluate the precursors of acrylamide formation in sweet potato (SP) (Ipomoea batatas L. Lam) chips and to determine the effect of different types of vegetable oils (VOs), that is, palm olein, coconut oil, canola oil, and soya bean oil, on acrylamide formation. The reducing sugars and amino acids in the SP slices were analyzed, and the acrylamide concentrations of SP chips were measured. SP chips that were fried in a lower degree of unsaturation oils contained a lower acrylamide concentration (1443 μg/kg), whereas those fried with higher degree of unsaturated oils contained a higher acrylamide concentration (2019 μg/kg). SP roots were found to contain acrylamide precursors, that is, 4.17 mg/g glucose and 5.05 mg/g fructose, and 1.63 mg/g free asparagine. The type of VO and condition used for frying, significantly influenced acrylamide formation. This study clearly indicates that the contribution of lipids in the formation of acrylamide should not be neglected.
Nigel G Halford - One of the best experts on this subject based on the ideXlab platform.
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concentrations of free amino acids and sugars in nine potato varieties effects of storage and relationship with acrylamide formation
Journal of Agricultural and Food Chemistry, 2012Co-Authors: Nigel G Halford, Nira Muttucumaru, Stephen J Powers, Peter N Gillatt, Lee Hartley, Stephen J Elmore, Donald S MottramAbstract:Acrylamide forms during cooking and processing predominately from the reaction of free asparagine and reducing sugars in the Maillard reaction. The identification of low free asparagine and reducing sugar varieties of crops is therefore an important target. In this study, nine varieties of potato (French fry varieties Maris Piper (from two suppliers), Pentland Dell, King Edward, Daisy, and Markies; and chipping varieties Lady Claire, Lady Rosetta, Saturna, and Hermes) grown in the United Kingdom in 2009 were analyzed at monthly intervals through storage from November 2009 to July 2010. Acrylamide formation was measured in heated flour and chips fried in oil. Analysis of variance revealed significant interactions between varieties nested within type (French fry and chipping) and storage time for most free amino acids, glucose, fructose, and acrylamide formation. Acrylamide formed in chips correlated significantly with acrylamide formed in flour and with chip color. There were significant correlations between glucose or total reducing sugar concentration and acrylamide formation in both variety types, but with fructose the correlation was much stronger for chipping than for French fry varieties. Conversely, there were significant correlations with acrylamide formation for both total free amino acid and free asparagine concentration in the French fry but not chipping varieties. The study showed the potential of variety selection for preventing unacceptable levels of acrylamide formation in potato products and the variety-dependent effect of long-term storage on acrylamide risk. It also highlighted the complex relationship between precursor concentration and acrylamide risk in potatoes.
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changes in free amino acids and sugars in potatoes due to sulfate fertilization and the effect on acrylamide formation
Journal of Agricultural and Food Chemistry, 2007Co-Authors: Stephen J Elmore, Donald S Mottram, Nira Muttucumaru, Andrew T Dodson, M A J Parry, Nigel G HalfordAbstract:To examine how sulfur deprivation may affect acrylamide formation in cooked potatoes, three varieties of potato were grown under conditions of either severe sulfur deprivation or an adequate supply of sulfur. In all three varieties sulfur deprivation led to a decrease in acrylamide formation, even though the levels of sugars, which are acrylamide precursors, were higher in tubers of the sulfur-deprived plants. In one variety the concentration of free asparagine, the other precursor for acrylamide, was also higher. There was a very close correlation between the concentration of asparagine in the tubers expressed as a proportion of the total free amino acid pool and the formation of acrylamide upon cooking, whereas sugars were poorly correlated with acrylamide. In potatoes, where concentrations of sugars are usually limiting, competition between asparagine and other amino acids participating in the Maillard reaction may be a key determinant of the amount of acrylamide that is formed during processing.