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Rónavári A, Balázs M, Szilágyi Á, Molnár C, Kotormán M, Ilisz I, Kiricsi M, Kónya Z. Multi-round recycling of green waste for the production of iron nanoparticles: synthesis, characterization, and prospects in remediation. NANOSCALE RESEARCH LETTERS 2023; 18:8. [PMID: 36757485 PMCID: PMC9911567 DOI: 10.1186/s11671-023-03784-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Accepted: 01/30/2023] [Indexed: 02/10/2023]
Abstract
Due to the widespread applications of metal nanoparticles (NPs), green synthesis strategies have recently advanced, e.g., methods that utilize extracts made from different plant wastes. A particularly innovative approach to reducing large amounts of available household/agricultural green wastes is their application in nanoparticle generation. Regarding this, the aim of our work was to examine the possibility of upgrading green nanoparticle syntheses from an innovative economic and environmental point of view, namely by investigating the multiple recyclabilities of green tea (GT), coffee arabica (CA), and Virginia creeper (Parthenocissus quinquefolia) (VC) waste residues for iron nanoparticle (FeNPs) synthesis. The plant extracts obtained by each extraction round were analyzed individually to determine the amount of main components anticipated to be involved in NPs synthesis. The synthesized FeNPs were characterized by X-ray powder diffraction and transmission electron microscopy. The activity of the generated FeNPs in degrading chlorinated volatile organic compounds (VOC) and thus their future applicability for remediation purposes were also assessed. We have found that VC and especially GT residues could be reutilized in multiple extraction rounds; however, only the first extract of CA was suitable for FeNPs' generation. All of the obtained FeNPs could degrade VOC with efficiencies GT1-Fe 91.0%, GT2-Fe 83.2%, GT3-Fe 68.5%; CA1-Fe 76.2%; VC1-Fe 88.2%, VC2-Fe 79.7%, respectively, where the number (as in GT3) marked the extraction round. These results indicate that the adequately selected green waste material can be reutilized in multiple rounds for nanoparticle synthesis, thus offering a clean, sustainable, straightforward alternative to chemical methods.
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Affiliation(s)
- Andrea Rónavári
- grid.9008.10000 0001 1016 9625Department of Applied and Environmental Chemistry, University of Szeged, Szeged, Hungary
| | - Margit Balázs
- Division for Biotechnology, Bay Zoltan Nonprofit Ltd. for Applied Research, Szeged, Hungary
| | - Árpád Szilágyi
- grid.9008.10000 0001 1016 9625Department of Biochemistry and Molecular Biology, University of Szeged, Közép fasor 52, Szeged, 6726 Hungary
| | - Csaba Molnár
- grid.516087.dKoch Institute for Integrative Cancer Research, Massachusetts Institute of Technology, Cambridge, MA USA
| | - Márta Kotormán
- grid.9008.10000 0001 1016 9625Department of Biochemistry and Molecular Biology, University of Szeged, Közép fasor 52, Szeged, 6726 Hungary
| | - István Ilisz
- grid.9008.10000 0001 1016 9625Institute of Pharmaceutical Analysis, University of Szeged, Szeged, Hungary
| | - Mónika Kiricsi
- Department of Biochemistry and Molecular Biology, University of Szeged, Közép fasor 52, Szeged, 6726, Hungary.
| | - Zoltán Kónya
- grid.9008.10000 0001 1016 9625Department of Applied and Environmental Chemistry, University of Szeged, Szeged, Hungary ,ELKH-SZTE Reaction Kinetics and Surface Chemistry Research Group, Szeged, Hungary
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Qi K, Xu M, Yin H, Wu L, Hu Y, Yang J, Liu C, Pan Y. Online Monitoring the Key Intermediates and Volatile Compounds Evolved from Green Tea Roasting by Synchrotron Radiation Photoionization Mass Spectrometry. JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY 2021; 32:1402-1411. [PMID: 33961425 DOI: 10.1021/jasms.1c00012] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Online monitoring of the volatile compounds during the tea roasting process is crucial to find the optimum roasting conditions and improve the quality of green tea. In this work, synchrotron radiation photoionization mass spectrometry (SR-PIMS) was utilized to online monitor the evolved gaseous compounds during the tea roasting process. By virtue of "soft" ionization and fast data acquisition characteristics of SR-PIMS, dozens of aroma compounds including alcohols, aldehydes, furans, and nitrogen- and sulfur-containing species were detected and identified in real time. Moreover, 5-hydroxymethylfurfural (5-HMF), the key intermediate of Maillard reactions, was found with high sensitivity. Evolution processes of all the products could be observed via the time- and temperature-resolved profiles in N2 and the air. Dehydration was found to be the first step during roasting. Oxygen in the air was found to accelerate the formation rate of various stable species and intermediates in the course of the thermal treatment of fresh green tea. The formation mechanisms of evolved compounds such as three sulfur-containing compounds, i.e., dimethyl sulfide, hydrogen sulfide, and methanethiol, could be proposed according to the step-by-step formation process. The time-resolved results were demonstrated to be applicable in the evaluation of different roasting processes by statistical analysis. The optimum tea roasting temperature and duration are proposed to be around 200 °C and 1000 s.
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Affiliation(s)
- Keke Qi
- National Synchrotron Radiation Laboratory, University of Science and Technology of China, Hefei 230029, P. R. China
| | - Minggao Xu
- National Synchrotron Radiation Laboratory, University of Science and Technology of China, Hefei 230029, P. R. China
| | - Hao Yin
- National Laboratory for Physical Sciences at Microscale, University of Science and Technology of China, Hefei 230026, P. R. China
| | - Liutian Wu
- National Synchrotron Radiation Laboratory, University of Science and Technology of China, Hefei 230029, P. R. China
| | - Yonghua Hu
- Research and Development Centre, China Tobacco Anhui Industrial Co., Ltd., Hefei 230088, P. R. China
| | - Jiuzhong Yang
- National Synchrotron Radiation Laboratory, University of Science and Technology of China, Hefei 230029, P. R. China
| | - Chengyuan Liu
- National Synchrotron Radiation Laboratory, University of Science and Technology of China, Hefei 230029, P. R. China
| | - Yang Pan
- National Synchrotron Radiation Laboratory, University of Science and Technology of China, Hefei 230029, P. R. China
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Dietary Acrylamide Intake and the Risks of Renal Cell, Prostate, and Bladder Cancers: A Japan Public Health Center-Based Prospective Study. Nutrients 2021; 13:nu13030780. [PMID: 33673718 PMCID: PMC7997346 DOI: 10.3390/nu13030780] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 02/13/2021] [Accepted: 02/23/2021] [Indexed: 11/17/2022] Open
Abstract
Acrylamide can be carcinogenic to humans. However, the association between the acrylamide and the risks of renal cell, prostate, and bladder cancers in Asians has not been assessed. We aimed to investigate this association in the Japan Public Health Center-based Prospective Study data in 88,818 Japanese people (41,534 men and 47,284 women) who completed a food frequency questionnaire in the five-year follow-up survey in 1995 and 1998. A validated food frequency questionnaire was used to assess the dietary acrylamide intake. Cox proportional hazard regression models were used to estimate hazard ratios and 95% confidence intervals (CIs). During a mean follow-up of 15.5 years (15.2 years of prostate cancer), 208 renal cell cancers, 1195 prostate cancers, and 392 bladder cancers were diagnosed. Compared to the lowest quintile of acrylamide intake, the multivariate hazard ratios for the highest quintile were 0.71 (95% CI: 0.38–1.34, p for trend = 0.294), 0.96 (95% CI: 0.75–1.22, p for trend = 0.726), and 0.87 (95% CI: 0.59–1.29, p for trend = 0.491) for renal cell, prostate, and bladder cancers, respectively, in the multivariate-adjusted model. No significant associations were observed in the stratified analyses based on smoking. Dietary acrylamide intake was not associated with the risk of renal cell, prostate, and bladder cancers.
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Perera DN, Hewavitharana GG, Navaratne SB. Comprehensive Study on the Acrylamide Content of High Thermally Processed Foods. BIOMED RESEARCH INTERNATIONAL 2021; 2021:6258508. [PMID: 33681355 PMCID: PMC7925045 DOI: 10.1155/2021/6258508] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 02/10/2021] [Accepted: 02/13/2021] [Indexed: 11/17/2022]
Abstract
Acrylamide (AA) formation in starch-based processed foods at elevated temperatures is a serious health issue as it is a toxic and carcinogenic substance. However, the formation of more AA entangles with modern-day fast food industries, and a considerable amount of this ingredient is being consumed by fast food eaters inadvertently throughout the world. This article reviews the factors responsible for AA formation pathways, investigation techniques of AA, toxicity, and health-related issues followed by mitigation methods that have been studied in the past few decades comprehensively. Predominantly, AA and hydroxymethylfurfural (HMF) are produced via the Maillard reaction and can be highlighted as the major heat-induced toxins formulated in bread and bakery products. Epidemiological studies have shown that there is a strong relationship between AA accumulation in the body and the increased risk of cancers. The scientific community is still in a dearth of technology in producing AA-free starch-protein-fat-based thermally processed food products. Therefore, this paper may facilitate the food scientists to their endeavor in developing mitigation techniques pertaining to the formation of AA and HMF in baked foods in the future.
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Affiliation(s)
- Dilini N. Perera
- Department of Food Science and Technology, University of Sri Jayewardenepura, Nugegoda 10250, Sri Lanka
| | - Geeth G. Hewavitharana
- Department of Food Science and Technology, University of Sri Jayewardenepura, Nugegoda 10250, Sri Lanka
| | - S. B. Navaratne
- Department of Food Science and Technology, University of Sri Jayewardenepura, Nugegoda 10250, Sri Lanka
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Zha L, Liu R, Sobue T, Kitamura T, Ishihara J, Kotemori A, Ikeda S, Sawada N, Iwasaki M, Tsugane S. Dietary Acrylamide Intake and the Risk of Hematological Malignancies: The Japan Public Health Center-Based Prospective Study. Nutrients 2021; 13:nu13020590. [PMID: 33670108 PMCID: PMC7916863 DOI: 10.3390/nu13020590] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 02/06/2021] [Accepted: 02/08/2021] [Indexed: 12/30/2022] Open
Abstract
Acrylamide, which is present in many daily foods, is a probable human carcinogen. In 2002, it was identified in several common foods. Subsequently, western epidemiologists began to explore the relationship between dietary acrylamide exposure and cancer risk; however, limited suggestive associations were found. This prospective study aimed to examine the association between dietary acrylamide intake and the risk of hematological malignancies, including malignant lymphoma (ML), multiple myeloma (MM), and leukemia. We enrolled 85,303 participants in the Japan Public Health Center-based Prospective study on diet and cancer as from 1995. A food frequency questionnaire that included data on acrylamide in all Japanese foods was used to assess dietary acrylamide intake. We applied multivariable adjusted Cox proportional hazards models to reckon hazard ratios (HRs) for acrylamide intake for both categorical variables (tertiles) and continuous variables. After 16.0 median years of follow-up, 326 confirmed cases of ML, 126 cases of MM, and 224 cases of leukemia were available for final multivariable-adjusted analysis. HRs were 0.87 (95% confidence interval [CI]: 0.64–1.18) for ML, 0.64 (95% CI: 0.38–1.05) for MM, and 1.01 (95% CI: 0.71–1.45) for leukemia. Our results implied that acrylamide may not be related to the risk of hematological malignancies.
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Affiliation(s)
- Ling Zha
- Division of Environmental Medicine and Population Sciences, Department of Social and Environmental Medicine, Graduate School of Medicine, Osaka University, 2-2 Yamadaoka, Suita 565-0871, Japan; (L.Z.); (T.K.); (S.I.)
| | - Rong Liu
- Department of Epidemiology and Biostatistics, School of Public Health, Xuzhou Medical University, Xuzhou 221004, China;
| | - Tomotaka Sobue
- Division of Environmental Medicine and Population Sciences, Department of Social and Environmental Medicine, Graduate School of Medicine, Osaka University, 2-2 Yamadaoka, Suita 565-0871, Japan; (L.Z.); (T.K.); (S.I.)
- Correspondence: ; Tel.: +81-6-6879-3920; Fax: +81-6-6879-3929
| | - Tetsuhisa Kitamura
- Division of Environmental Medicine and Population Sciences, Department of Social and Environmental Medicine, Graduate School of Medicine, Osaka University, 2-2 Yamadaoka, Suita 565-0871, Japan; (L.Z.); (T.K.); (S.I.)
| | - Junko Ishihara
- Department of Food and Life Science, School of Life and Environmental Science, Azabu University, 1-17-71 Fuchinobe, Chuo-ku, Sagamihara, Kanagawa 252-5201, Japan; (J.I.); (A.K.)
| | - Ayaka Kotemori
- Department of Food and Life Science, School of Life and Environmental Science, Azabu University, 1-17-71 Fuchinobe, Chuo-ku, Sagamihara, Kanagawa 252-5201, Japan; (J.I.); (A.K.)
| | - Sayaka Ikeda
- Division of Environmental Medicine and Population Sciences, Department of Social and Environmental Medicine, Graduate School of Medicine, Osaka University, 2-2 Yamadaoka, Suita 565-0871, Japan; (L.Z.); (T.K.); (S.I.)
| | - Norie Sawada
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, 5-1-1 Tsukiji, Chuo-ku, Tokyo 104-0045, Japan; (N.S.); (M.I.); (S.T.)
| | - Motoki Iwasaki
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, 5-1-1 Tsukiji, Chuo-ku, Tokyo 104-0045, Japan; (N.S.); (M.I.); (S.T.)
| | - Shoichiro Tsugane
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, 5-1-1 Tsukiji, Chuo-ku, Tokyo 104-0045, Japan; (N.S.); (M.I.); (S.T.)
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Kito K, Ishihara J, Kotemori A, Zha L, Liu R, Sawada N, Iwasaki M, Sobue T, Tsugane S. Dietary Acrylamide Intake and the Risk of Pancreatic Cancer: The Japan Public Health Center-Based Prospective Study. Nutrients 2020; 12:E3584. [PMID: 33266487 PMCID: PMC7700165 DOI: 10.3390/nu12113584] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2020] [Revised: 11/10/2020] [Accepted: 11/20/2020] [Indexed: 12/15/2022] Open
Abstract
Acrylamide is a probable carcinogen in humans. Few studies have assessed dietary acrylamide intake and the risk of pancreatic cancer; however, these studies are based on Western populations. Our purpose was to investigate the association of dietary acrylamide intake with the risk of pancreatic cancer utilizing data from the Japan Public Health Center-based Prospective Study. We evaluated the data of 89,729 participants aged 45-74 years, who replied to a questionnaire on past medical history and lifestyle habits from 1995-1998. Dietary acrylamide intake was estimated utilizing a validated food frequency questionnaire. We calculated the hazard ratios and 95% confidence intervals by using Cox proportional-hazards regression models. The average follow-up was 15.2 years, and 576 cases of pancreatic cancer were diagnosed. In the multivariate-adjusted model, an association between dietary acrylamide intake and pancreatic cancer risk was not demonstrated (hazard ratio for the highest vs. lowest quartile = 0.83, 95% confidence interval: 0.65-1.05, p for trend = 0.07). Furthermore, in the analyses stratified by sex, smoking status, coffee consumption, green tea consumption, alcohol consumption, and body mass index, no significant association was detected. Dietary acrylamide intake was not associated with the pancreatic cancer risk in Japanese individuals.
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Affiliation(s)
- Kumiko Kito
- Graduate School of Environmental Health, Azabu University, 1-17-71 Fuchinobe, Chuo-ku, Sagamihara, Kanagawa 252-5201, Japan;
| | - Junko Ishihara
- Department of Food and Life Science, Azabu University, 1-17-71 Fuchinobe, Chuo-ku, Sagamihara, Kanagawa 252-5201, Japan;
| | - Ayaka Kotemori
- Department of Food and Life Science, Azabu University, 1-17-71 Fuchinobe, Chuo-ku, Sagamihara, Kanagawa 252-5201, Japan;
| | - Ling Zha
- Department of Environmental Medicine and Population Sciences, Graduate School of Medicine, Osaka University, 2-2 Yamadaoka, Suita, Osaka 565-0871, Japan; (L.Z.); (R.L.); (T.S.)
| | - Rong Liu
- Department of Environmental Medicine and Population Sciences, Graduate School of Medicine, Osaka University, 2-2 Yamadaoka, Suita, Osaka 565-0871, Japan; (L.Z.); (R.L.); (T.S.)
| | - Norie Sawada
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, 5-1-1 Tsukiji, Chuo-ku, Tokyo 104-0045, Japan; (N.S.); (M.I.); (S.T.)
| | - Motoki Iwasaki
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, 5-1-1 Tsukiji, Chuo-ku, Tokyo 104-0045, Japan; (N.S.); (M.I.); (S.T.)
| | - Tomotaka Sobue
- Department of Environmental Medicine and Population Sciences, Graduate School of Medicine, Osaka University, 2-2 Yamadaoka, Suita, Osaka 565-0871, Japan; (L.Z.); (R.L.); (T.S.)
| | - Shoichiro Tsugane
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, 5-1-1 Tsukiji, Chuo-ku, Tokyo 104-0045, Japan; (N.S.); (M.I.); (S.T.)
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Lee S, Kim HJ. Dietary Exposure to Acrylamide and Associated Health Risks for the Korean Population. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:E7619. [PMID: 33086700 PMCID: PMC7589863 DOI: 10.3390/ijerph17207619] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 10/07/2020] [Accepted: 10/14/2020] [Indexed: 11/22/2022]
Abstract
The aim of the study was to estimate the dietary exposure to acrylamide (AA) from the consumption of various processed food and to assess the associated health risks in different age groups in Korea. Potato crisps and French fries presented the highest mean levels of AA (546 and 372 μg/kg, respectively) followed by coffee (353 μg/kg) and tea products (245 μg/kg). The mean AA dietary exposure values for toddlers (≤2 years), children (3-6 years), children (7-12 years), adolescents (13-19 years), adults (20-64 years), and seniors (≥65 years) were estimated to be 0.15, 0.13, 0.06, 0.06, 0.08, and 0.06 μg/kg body weight (BW)/day, respectively. Based on the benchmark dose lower confidence limit (BMDL10) of 0.18 and 0.31 mg/kg BW/day, the calculated mean and 95th percentile values for the margin of exposure were below 10,000 for the all age groups suggesting possible health concern for Koreans. Biscuits, crisps, and coffee were the primary foods contributing to dietary AA exposure among these in the Korean populations. In children, considering the health risk of AA dietary exposure, especially from biscuits and crisps, there is a need to further control and modify dietary habits to ensure lower AA exposure.
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Affiliation(s)
- Sanghee Lee
- Research Group of Natural Materials and Metabolism, Korea Food Research Institute, Wanju-gun 55365, Korea;
| | - Hyun Jung Kim
- Research Group of Consumer Safety, Korea Food Research Institute, Wanju-gun 55365, Korea
- Department of Food Biotechnology, University of Science and Technology, Daejeon 34113, Korea
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Zha L, Sobue T, Kitamura T, Kitamura Y, Ishihara J, Kotemori A, Liu R, Ikeda S, Sawada N, Iwasaki M, Tsugane S. Dietary Acrylamide Intake and the Risk of Liver Cancer: The Japan Public Health Center-Based Prospective Study. Nutrients 2020; 12:nu12092503. [PMID: 32825036 PMCID: PMC7551605 DOI: 10.3390/nu12092503] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 08/11/2020] [Accepted: 08/13/2020] [Indexed: 12/26/2022] Open
Abstract
Acrylamide has been studied for its carcinogenicity in experimental animals, causing tumors at several organ sites, and has been considered probably carcinogenic to humans as well. Given the small number of epidemiological studies that have been conducted, it is still uncertain whether the consumption of acrylamide is associated with liver cancer. Therefore, we investigated a study to determine the possible relationship between acrylamide intake and the risk of developing liver cancer in the Japanese population. A total of 85,305 participants, from the Japan Public Health Center-based Prospective Study, who provided a validated food-frequency questionnaire were enrolled between 1995 and 1998. During a median of 16.0 years follow-up, 744 new liver cancer cases were identified. Compared to the lowest tertile of acrylamide consumption (<4.8 µg/day), the multivariate hazard ratio (HR) for the highest tertile (≥7.6 µg/day) was 0.79 (95% confidence interval [CI] = 0.65-0.95) for liver cancer using multivariable model 1, adjusted for smoking status, body mass index (BMI), physical activity, medical history, and alcohol consumption; whereas the inverse relationship disappeared after additionally adjusting for coffee consumption in multivariable model 2 with HR of 1.08 (95% CI = 0.87-1.34) for the highest tertile. The effect of dietary acrylamide intake on the risk of liver cancer was not observed in the Japanese population.
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Affiliation(s)
- Ling Zha
- Division of Environmental Medicine and Population Sciences, Department of Social and Environmental Medicine, Graduate School of Medicine, Osaka University, 2-2 Yamadaoka, Suita 565-0871, Japan; (L.Z.); (T.K.); (Y.K.); (R.L.); (S.I.)
| | - Tomotaka Sobue
- Division of Environmental Medicine and Population Sciences, Department of Social and Environmental Medicine, Graduate School of Medicine, Osaka University, 2-2 Yamadaoka, Suita 565-0871, Japan; (L.Z.); (T.K.); (Y.K.); (R.L.); (S.I.)
- Correspondence: ; Tel.: +81-6-6879-3920; Fax: +81-6-6879-3929
| | - Tetsuhisa Kitamura
- Division of Environmental Medicine and Population Sciences, Department of Social and Environmental Medicine, Graduate School of Medicine, Osaka University, 2-2 Yamadaoka, Suita 565-0871, Japan; (L.Z.); (T.K.); (Y.K.); (R.L.); (S.I.)
| | - Yuri Kitamura
- Division of Environmental Medicine and Population Sciences, Department of Social and Environmental Medicine, Graduate School of Medicine, Osaka University, 2-2 Yamadaoka, Suita 565-0871, Japan; (L.Z.); (T.K.); (Y.K.); (R.L.); (S.I.)
| | - Junko Ishihara
- Department of Food and Life Science, School of Life and Environmental Science, Azabu University, 1-17-71 Fuchinobe, Chuo-ku, Sagamihara, Kanagawa 252-5201, Japan; (J.I.); (A.K.)
| | - Ayaka Kotemori
- Department of Food and Life Science, School of Life and Environmental Science, Azabu University, 1-17-71 Fuchinobe, Chuo-ku, Sagamihara, Kanagawa 252-5201, Japan; (J.I.); (A.K.)
| | - Rong Liu
- Division of Environmental Medicine and Population Sciences, Department of Social and Environmental Medicine, Graduate School of Medicine, Osaka University, 2-2 Yamadaoka, Suita 565-0871, Japan; (L.Z.); (T.K.); (Y.K.); (R.L.); (S.I.)
| | - Sayaka Ikeda
- Division of Environmental Medicine and Population Sciences, Department of Social and Environmental Medicine, Graduate School of Medicine, Osaka University, 2-2 Yamadaoka, Suita 565-0871, Japan; (L.Z.); (T.K.); (Y.K.); (R.L.); (S.I.)
| | - Norie Sawada
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, 5-1-1 Tsukiji, Chuo-ku, Tokyo 104-0045, Japan; (N.S.); (M.I.); (S.T.)
| | - Motoki Iwasaki
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, 5-1-1 Tsukiji, Chuo-ku, Tokyo 104-0045, Japan; (N.S.); (M.I.); (S.T.)
| | - Shoichiro Tsugane
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, 5-1-1 Tsukiji, Chuo-ku, Tokyo 104-0045, Japan; (N.S.); (M.I.); (S.T.)
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Liu R, Zha L, Sobue T, Kitamura T, Ishihara J, Kotemori A, Ikeda S, Sawada N, Iwasaki M, Tsugane S. Dietary Acrylamide Intake and Risk of Lung Cancer: The Japan Public Health Center Based Prospective Study. Nutrients 2020; 12:nu12082417. [PMID: 32806637 PMCID: PMC7468968 DOI: 10.3390/nu12082417] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Revised: 08/07/2020] [Accepted: 08/10/2020] [Indexed: 12/01/2022] Open
Abstract
Acrylamide, which forms in heat-treated foods with high carbohydrate content, is a probable human carcinogen. This study aimed to evaluate the association between dietary acrylamide intake and lung cancer using data from the Japan Public Health Center based Prospective Study. Our study included 85,303 participants who completed a food frequency questionnaire. Cox proportional hazards regression models were used to assess hazard ratios and 95% confidence intervals (CIs) after adjusting for confounders. After 14.3 years and 15.4 years of mean follow-up period, 1187 and 485 lung cancer cases were identified in men and women, respectively. The multivariable-adjusted hazard ratios of 10-µg/day increment in acrylamide intake were 1.01 (95% CI, 0.99–1.02) in men and 0.98 (95% CI, 0.95–1.02) in women. Compared with the lowest quartile of acrylamide intake, the hazard ratios for the highest quartile were 1.13 (95% CI, 0.95–1.33; p for trend = 0.12) in men and 1.03 (95% CI, 0.78–1.36; p for trend = 0.86) in women in the multivariable-adjusted model. Moreover, there was also no significant association observed in the stratified analysis for histological subtypes of lung cancer. This study demonstrated that dietary acrylamide intake was not associated with increased lung cancer risk in the Japanese population.
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Affiliation(s)
- Rong Liu
- Division of Environmental Medicine and Population Sciences, Department of Social and Environmental Medicine, Graduate School of Medicine, Osaka University, Suita, Osaka 565-0871, Japan; (R.L.); (L.Z.); (T.K.); (S.I.)
| | - Ling Zha
- Division of Environmental Medicine and Population Sciences, Department of Social and Environmental Medicine, Graduate School of Medicine, Osaka University, Suita, Osaka 565-0871, Japan; (R.L.); (L.Z.); (T.K.); (S.I.)
| | - Tomotaka Sobue
- Division of Environmental Medicine and Population Sciences, Department of Social and Environmental Medicine, Graduate School of Medicine, Osaka University, Suita, Osaka 565-0871, Japan; (R.L.); (L.Z.); (T.K.); (S.I.)
- Correspondence: ; Tel.: +81-6-6879-3920; Fax: +81-6-6879-3929
| | - Tetsuhisa Kitamura
- Division of Environmental Medicine and Population Sciences, Department of Social and Environmental Medicine, Graduate School of Medicine, Osaka University, Suita, Osaka 565-0871, Japan; (R.L.); (L.Z.); (T.K.); (S.I.)
| | - Junko Ishihara
- Department of Food and Life Science, School of Life and Environmental Science, Azabu University, Sagamihara, Kanagawa 252-5201, Japan; (J.I.); (A.K.)
| | - Ayaka Kotemori
- Department of Food and Life Science, School of Life and Environmental Science, Azabu University, Sagamihara, Kanagawa 252-5201, Japan; (J.I.); (A.K.)
| | - Sayaka Ikeda
- Division of Environmental Medicine and Population Sciences, Department of Social and Environmental Medicine, Graduate School of Medicine, Osaka University, Suita, Osaka 565-0871, Japan; (R.L.); (L.Z.); (T.K.); (S.I.)
| | - Norie Sawada
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, Tokyo 104-0045, Japan; (N.S.); (M.I.); (S.T.)
| | - Motoki Iwasaki
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, Tokyo 104-0045, Japan; (N.S.); (M.I.); (S.T.)
| | - Shoichiro Tsugane
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, Tokyo 104-0045, Japan; (N.S.); (M.I.); (S.T.)
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10
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Yang Y, Zhang M, Hua J, Deng Y, Jiang Y, Li J, Wang J, Yuan H, Dong C. Quantitation of pyrazines in roasted green tea by infrared-assisted extraction coupled to headspace solid-phase microextraction in combination with GC-QqQ-MS/MS. Food Res Int 2020; 134:109167. [DOI: 10.1016/j.foodres.2020.109167] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Revised: 03/03/2020] [Accepted: 03/15/2020] [Indexed: 11/16/2022]
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11
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Jeong H, Hwang S, Kwon H. Survey for acrylamide in processed foods from Korean market and individual exposure estimation using a non-parametric probabilistic model. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2020; 37:916-930. [PMID: 32310016 DOI: 10.1080/19440049.2020.1746410] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Acrylamide, a known carcinogen, is formed during preparation of food containing reducing sugar and asparagine. Because acrylamide exposure of the population is primarily through food, the maximum levels of acrylamide in food were set by the European Commission in 2017. Moreover, in the 2016 Korean Total Diet study, acrylamide showed the lowest margin of exposure among 23 food-processing-related chemicals, necessitating risk reduction options. Therefore, the objective of this study was to determine the variation of acrylamide content in different food items and identify the food categories, to provide options for risk management. Acrylamide was analysed using high-performance liquid chromatography coupled with tandem mass spectrometry in more than 1,000 processed food items. To estimate acrylamide exposure, the analytical data obtained herein and the food consumption data of Korean National Health and Nutrition Examination Survey from 2013 to 2017 were used. A non-parametric technique of a probabilistic model was used for exposure estimation. Confectioneries (here this category includes potato and similar savoury snacks) contained a wide range of acrylamide content. Particularly, the highest acrylamide content was detected in a tea made of Jerusalem artichoke. The presence of acrylamide in turmeric along with the Jerusalem artichoke was reported in this study for the first time. The main contributors of dietary acrylamide exposure were confectioneries for youths aged 3-18 years and coffee for adults aged 19-80 years. Therefore, risk management in confectionery and coffee could help reduce acrylamide exposure for Koreans. In addition, the mitigation strategies for food containing high acrylamide content, such as Jerusalem artichoke tea, are needed to reduce acrylamide exposure to loyal consumers.
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Affiliation(s)
- Hyojin Jeong
- Department of Food and Nutrition, Seoul National University , Seoul, Korea
| | - Soomee Hwang
- Department of Food and Nutrition, Seoul National University , Seoul, Korea
| | - Hoonjeong Kwon
- Department of Food and Nutrition, Seoul National University , Seoul, Korea.,Research Institute of Human Ecology, Seoul National University , Seoul, Korea
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12
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Kito K, Ishihara J, Yamamoto J, Hosoda T, Kotemori A, Takachi R, Nakamura K, Tanaka J, Yamaji T, Shimazu T, Ishii Y, Sawada N, Iwasaki M, Iso H, Sobue T, Tsugane S. Variations in the estimated intake of acrylamide from food in the Japanese population. Nutr J 2020; 19:17. [PMID: 32085713 PMCID: PMC7035741 DOI: 10.1186/s12937-020-00534-y] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2019] [Accepted: 02/17/2020] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Due to concerns of carcinogenicity, it is necessary to assess long-term acrylamide exposure in individuals. Whether the available methods of estimating acrylamide intake can indicate long-term exposure remains unknown. We examined variations in the estimated dietary acrylamide intake of the Japanese population. METHODS The study included 240 participants aged 40-74 years who were a part of the Japan Public Health Center-based Prospective Study for the Next Generation (JPHC-NEXT). Twelve-day dietary records (DRs) were collected over a one-year period, and food frequency questionnaires (FFQs) were collected twice during the year. Dietary acrylamide intake was estimated from an acrylamide content database. Within-individual variations and between-individual variations were calculated using the random effects model. A linear regression analysis was performed to identify foods with large between-individual variations. RESULTS The ratios of within-individual variance to between-individual variation were 3.2 for men and 4.3 for women. Days of DRs required to estimate the usual individual intake within 20% of the true mean intake with 95% confidence were 60 days for men and 66 days for women. Coffee/cocoa, potato, and green tea contributed to between-individual variations, in that order, and seven foods contributed to 93% of the between-individual variation. CONCLUSIONS Estimating the acrylamide intake using DRs requires an extended data collection period to estimate the intragroup ranking and habitual intake of individuals. Long-term exposure assessments should be based on methods with less potential for measurement errors, such as the use of biomarkers.
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Affiliation(s)
- Kumiko Kito
- Graduate School of Environmental Health, Azabu University, 1-17-71 Fuchinobe, Chuo-ku, Sagamihara-city, Kanagawa, 252-5201, Japan
| | - Junko Ishihara
- Department of Food and Life Science, Azabu University, 1-17-71 Fuchinobe, Chuo-ku, Sagamihara-city, Kanagawa, 252-5201, Japan.
| | - Junpei Yamamoto
- Department of Food and Life Science, Azabu University, 1-17-71 Fuchinobe, Chuo-ku, Sagamihara-city, Kanagawa, 252-5201, Japan
| | - Takayuki Hosoda
- Department of Food and Life Science, Azabu University, 1-17-71 Fuchinobe, Chuo-ku, Sagamihara-city, Kanagawa, 252-5201, Japan
| | - Ayaka Kotemori
- Department of Food and Life Science, Azabu University, 1-17-71 Fuchinobe, Chuo-ku, Sagamihara-city, Kanagawa, 252-5201, Japan
| | - Ribeka Takachi
- Department of Food Science and Nutrition, Nara Women's University Graduate School of Humanities and Sciences, Kitauoyahigashimachi Nara-shi, Nara, 630-8506, Japan
| | - Kazutoshi Nakamura
- Division of Preventive Medicine, Niigata University Graduate School of Medical and Dental Sciences, 1-757 Asahimachidori, Niigata, 951-8510, Japan
| | - Junta Tanaka
- Department of Health Promotion Medicine, Niigata University Graduate School of Medical and Dental Sciences, 1-757 Asahimachidori, Niigata, 951-8510, Japan
| | - Taiki Yamaji
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, 5-1-1 Tsukiji, Chuo-ku, Tokyo, 104-0045, Japan
| | - Taichi Shimazu
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, 5-1-1 Tsukiji, Chuo-ku, Tokyo, 104-0045, Japan
| | - Yuri Ishii
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, 5-1-1 Tsukiji, Chuo-ku, Tokyo, 104-0045, Japan
| | - Norie Sawada
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, 5-1-1 Tsukiji, Chuo-ku, Tokyo, 104-0045, Japan
| | - Motoki Iwasaki
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, 5-1-1 Tsukiji, Chuo-ku, Tokyo, 104-0045, Japan
| | - Hiroyasu Iso
- Public Health, Department of Social Medicine, Graduate School of Medicine, Osaka University, 2-2 Yamadaoka, Suita-city, Osaka, 565-0871, Japan
| | - Tomotaka Sobue
- Department of Environmental Medicine and Population Sciences, Graduate School of Medicine, Osaka University, 2-2 Yamadaoka, Suita-city, Osaka, 565-0871, Japan
| | - Shoichiro Tsugane
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, 5-1-1 Tsukiji, Chuo-ku, Tokyo, 104-0045, Japan
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13
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Fernandes CL, Carvalho DO, Guido LF. Determination of Acrylamide in Biscuits by High-Resolution Orbitrap Mass Spectrometry: A Novel Application. Foods 2019; 8:E597. [PMID: 31756928 PMCID: PMC6963597 DOI: 10.3390/foods8120597] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 11/11/2019] [Accepted: 11/18/2019] [Indexed: 12/17/2022] Open
Abstract
Acrylamide (AA), a molecule which potentially increases the risk of developing cancer, is easily formed in food rich in carbohydrates, such as biscuits, wafers, and breakfast cereals, at temperatures above 120 °C. Thus, the need to detect and quantify the AA content in processed foodstuffs is eminent, in order to delineate the limits and mitigation strategies. This work reports the development and validation of a high-resolution mass spectrometry-based methodology for identification and quantification of AA in specific food matrices of biscuits, by using LC-MS with electrospray ionization and Orbitrap as the mass analyser. The developed analytical method showed good repeatability (RSDr 11.1%) and 3.55 and 11.8 μg kg-1 as limit of detection (LOD) and limit of quantification (LOQ), respectively. The choice of multiplexed targeted-SIM mode (t-SIM) for AA and AA-d3 isolated ions provided enhanced detection sensitivity, as demonstrated in this work. Statistical processing of data was performed in order to compare the AA levels with several production parameters, such as time/cooking temperature, placement on the cooking conveyor belt, color, and moisture for different biscuits. The composition of the raw materials was statistically the most correlated factor with the AA content when all samples are considered. The statistical treatment presented herein enables an important prediction of factors influencing AA formation in biscuits contributing to putting in place effective mitigation strategies.
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Affiliation(s)
| | | | - Luis F. Guido
- REQUIMTE—Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal; (C.L.F.); (D.O.C.)
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14
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Jiao Y, He J, He Z, Gao D, Qin F, Xie M, Zeng M, Chen J. Formation of N-(carboxymethyl)lysine and N-(carboxyethyl)lysine during black tea processing. Food Res Int 2019; 121:738-745. [DOI: 10.1016/j.foodres.2018.12.051] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2018] [Revised: 12/04/2018] [Accepted: 12/23/2018] [Indexed: 10/27/2022]
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15
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Liu R, Sobue T, Kitamura T, Kitamura Y, Ishihara J, Kotemori A, Zha L, Ikeda S, Sawada N, Iwasaki M, Tsugane S. Dietary Acrylamide Intake and Risk of Esophageal, Gastric, and Colorectal Cancer: The Japan Public Health Center-Based Prospective Study. Cancer Epidemiol Biomarkers Prev 2019; 28:1461-1468. [PMID: 31186264 DOI: 10.1158/1055-9965.epi-18-1259] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 02/16/2019] [Accepted: 06/05/2019] [Indexed: 11/16/2022] Open
Abstract
BACKGROUND Acrylamide has been classified as a probable human carcinogen based chiefly on laboratory evidence. However, the influence of dietary acrylamide intake on risk of esophageal, gastric, and colorectal cancer has not been extensively studied. We aimed to evaluate the association between dietary acrylamide intake and esophageal, gastric, and colorectal cancer using data from the Japan Public Health Center-based Prospective Study. METHODS Our study included 87,628 participants who completed a food-frequency questionnaire at enrollment in 1990 and 1993. We used Cox proportional hazards regression models to estimate hazards ratios and 95% confidence intervals (CI) after adjusting for confounding factors. RESULTS After 15.5, 15.3, and 15.3 mean years of follow-up for esophageal, gastric, and colorectal cancer, we identified and analyzed 391 esophageal, 2,218 gastric, and 2,470 colorectal cancer cases, respectively. Compared with the lowest quintile of acrylamide intake, the multivariate HR for the highest quintile was 0.86 (95% CI, 0.53-1.39; P trend = 0.814), 0.84 (95% CI, 0.69-1.01; P trend = 0.301), and 0.93 (95% CI, 0.79-1.08; P trend = 0.165) for esophageal, gastric, and colorectal cancer, respectively, in the multivariable-adjusted model. Furthermore, no significant associations were observed when the participants were stratified by cancer subsites. CONCLUSIONS In conclusion, this study demonstrated that dietary acrylamide intake was not associated with increased risk of esophageal, gastric, or colorectal cancer among the Japanese population. IMPACT It is the first time to assess the effect of dietary acrylamide intake on risk of digestive system cancer in Asian populations.
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Affiliation(s)
- Rong Liu
- Division of Environmental Medicine and Population Sciences, Department of Social and Environmental Medicine, Graduate School of Medicine, Osaka University, Suita, Osaka, Japan
| | - Tomotaka Sobue
- Division of Environmental Medicine and Population Sciences, Department of Social and Environmental Medicine, Graduate School of Medicine, Osaka University, Suita, Osaka, Japan.
| | - Tetsuhisa Kitamura
- Division of Environmental Medicine and Population Sciences, Department of Social and Environmental Medicine, Graduate School of Medicine, Osaka University, Suita, Osaka, Japan
| | - Yuri Kitamura
- Division of Environmental Medicine and Population Sciences, Department of Social and Environmental Medicine, Graduate School of Medicine, Osaka University, Suita, Osaka, Japan
| | - Junko Ishihara
- Department of Food and Life Science, Azabu University, Sagamihara, Kanagawa, Japan
| | - Ayaka Kotemori
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, Tokyo, Japan
| | - Ling Zha
- Division of Environmental Medicine and Population Sciences, Department of Social and Environmental Medicine, Graduate School of Medicine, Osaka University, Suita, Osaka, Japan
| | - Sayaka Ikeda
- Division of Environmental Medicine and Population Sciences, Department of Social and Environmental Medicine, Graduate School of Medicine, Osaka University, Suita, Osaka, Japan
| | - Norie Sawada
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, Tokyo, Japan
| | - Motoki Iwasaki
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, Tokyo, Japan
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16
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Yamamoto J, Ishihara J, Kotemori A, Nakadate M, Sobue T. Validity of Estimated Acrylamide Intake by the Dietary Record Method and Food Frequency Questionnaire in Comparison with a Duplicate Method: A Pilot Study. J Nutr Sci Vitaminol (Tokyo) 2019; 64:340-346. [PMID: 30381624 DOI: 10.3177/jnsv.64.340] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
Acrylamide, classified as a probable carcinogen to humans, forms during high- temperature cooking. Dietary exposure among the Japanese is unknown. To evaluate the validity of estimated acrylamide intake using a dietary record (DR) and the food frequency questionnaire (FFQ) in comparison with the duplicate diet method (DM) in a Japanese population. Design: A validation study was performed with 14 participants (age, 32-50 y; 11 women) from 11 households. Food samples were simultaneously collected for the DM and DR on the same day over 2 consecutive days. The FFQ was administered after collecting samples for the DM and DR. For the DM, dietary acrylamide was calculated from chemical analyses of each food. For the DR and FFQ, acrylamide intake for each food was calculated using the database of acrylamide contents of foods. Correlation coefficients were calculated using the Spearman rank method. Average acrylamide intake values calculated using the DM, DR, and FFQ were 0.106, 0.233, and 0.128 μg/kg body weight/d, respectively; these values showed a marginally positive correlation between the DM and DR (r=0.52), but a low correlation between the DM and FFQ (r=-0.011). For the DR, non-alcoholic drinks had the highest contribution, followed by confectionery and vegetables. For the DM, the contribution of confectionery was the highest, followed by vegetables and non-alcoholic drinks. In conclusion, the validity of acrylamide intake estimation using the DR was reasonably high when compared to the analytical value of the simultaneous DM. However, further improvement is required for estimating acrylamide intake using the FFQ.
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Affiliation(s)
| | - Junko Ishihara
- School of Life and Environmental Science, Azabu University.,Division of Nutrition Science, Graduate School of Sagami Women's University
| | - Ayaka Kotemori
- Division of Epidemiology, Center for Public Health Sciences, National Cancer Center
| | - Misako Nakadate
- Division of Nutrition Science, Graduate School of Sagami Women's University
| | - Tomotaka Sobue
- Department of Environmental Medicine and Population Sciences, Graduate School of Medicine, Osaka University
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17
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Kotemori A, Ishihara J, Nakadate M, Sawada N, Iwasaki M, Sobue T, Tsugane S. Validity of a Self-administered Food Frequency Questionnaire for the Estimation of Acrylamide Intake in the Japanese Population: The JPHC FFQ Validation Study. J Epidemiol 2018; 28:482-487. [PMID: 29806636 PMCID: PMC6242785 DOI: 10.2188/jea.je20170186] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2017] [Accepted: 11/11/2017] [Indexed: 11/18/2022] Open
Abstract
BACKGROUND Acrylamide, a probable carcinogen to humans, forms during high temperature cooking. Dietary exposure to acrylamide among the Japanese population is unknown. We aimed to establish and validate a method to assess acrylamide exposure among the Japanese population using a food frequency questionnaire (FFQ) from the Japan Public Health Center-based prospective study. METHODS Validation studies for the FFQ were conducted in 1994 (Cohort I, n = 215) and 1996 (Cohort II, n = 350). The 28-day dietary records (DRs) were collected over 1 year. The FFQ was distributed before and after DR collection. Data for acrylamide exposure were based on reported measurements in Japan, and calculations considered the cooking process for specific vegetables in a home setting. Spearman's rank correlation and weighted kappa coefficients were calculated from energy-adjusted data. RESULTS Mean acrylamide intake levels estimated from DRs for Cohorts I and II were 6.78 (standard deviation [SD], 3.89) µg/day and 7.25 (SD, 3.33) µg/day, and corresponding levels estimated from the FFQ were 7.03 (SD, 4.30) µg/day and 7.14 (SD, 3.38) µg/day, respectively. Deattenuated correlation coefficients for men and women were 0.54 and 0.48 in Cohort I and 0.40 and 0.37 in Cohort II, respectively. Weighted kappa coefficients were over 0.80 in all cases. The main contributing food groups from DRs were beverages, confectioneries, vegetables, potatoes and starches, and cereals. CONCLUSIONS High kappa values validate the use of FFQ in epidemiological studies. The marked contribution of cooked vegetables indicates the importance of considering household cooking methods in assessing acrylamide intake levels in the Japanese population.
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Affiliation(s)
- Ayaka Kotemori
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, Tokyo, Japan
| | - Junko Ishihara
- Department of Food and Life Science, Azabu University, Kanagawa, Japan
| | - Misako Nakadate
- Division of Nutrition Science, Graduate School of Sagami Women’s University, Kanagawa, Japan
| | - Norie Sawada
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, Tokyo, Japan
| | - Motoki Iwasaki
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, Tokyo, Japan
| | - Tomotaka Sobue
- Department of Environmental Medicine and Population Sciences, Graduate School of Medicine, Osaka University, Osaka, Japan
| | - Shoichiro Tsugane
- Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, Tokyo, Japan
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18
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Kotemori A, Ishihara J, Zha L, Liu R, Sawada N, Iwasaki M, Sobue T, Tsugane S. Dietary acrylamide intake and the risk of endometrial or ovarian cancers in Japanese women. Cancer Sci 2018; 109:3316-3325. [PMID: 30063274 PMCID: PMC6172050 DOI: 10.1111/cas.13757] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2018] [Revised: 07/27/2018] [Accepted: 07/29/2018] [Indexed: 12/25/2022] Open
Abstract
A meta-analysis published in 2015 noted a marginally increased risk of endometrial and ovarian cancers in non-smoking women with dietary acrylamide intake, but only a few studies were included, and they were limited to Western countries. The aim of this study was to investigate the association between dietary acrylamide intake and endometrial or ovarian cancer risk in the Japan Public Health Center-based Prospective Study (JPHC Study). In this prospective cohort study, 47 185 participants aged 45-74 years at the follow-up starting point in the JPHC Study were enrolled. Dietary acrylamide intake was assessed using a validated food frequency questionnaire. Cox proportional hazards regression models were used to estimate hazard ratios (HR) and 95% confidence intervals (95%CI). In participants with endometrial and ovarian cancer, the average follow-up periods were 15.5 and 15.6 years, respectively, and 161 and 122 cases of endometrial and ovarian cancer were diagnosed, respectively. Energy-adjusted dietary acrylamide intake was negatively associated with endometrial cancer, but the association disappeared after adjusting for coffee consumption with an adjusted HR for the highest vs lowest tertile of 0.85 (95%CI: 0.54-1.33). No association was observed, however, for ovarian cancer (adjusted HR, 0.77; 95%CI: 0.49-1.23). Furthermore, after stratifying by smoking status, coffee consumption, alcohol consumption, body mass index, and menopause status, no association was observed. Dietary acrylamide intake was not associated with the risk of endometrial or ovarian cancer in Japanese women with a relatively lower dietary intake of acrylamide compared with Western populations.
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Affiliation(s)
- Ayaka Kotemori
- Epidemiology and Prevention GroupCenter for Public Health SciencesNational Cancer CenterTokyoJapan
| | - Junko Ishihara
- Department of Food and Life ScienceAzabu UniversityKanagawaJapan
| | - Ling Zha
- Department of Environmental Medicine and Population SciencesGraduate School of MedicineOsaka UniversityOsakaJapan
| | - Rong Liu
- Department of Environmental Medicine and Population SciencesGraduate School of MedicineOsaka UniversityOsakaJapan
| | - Norie Sawada
- Epidemiology and Prevention GroupCenter for Public Health SciencesNational Cancer CenterTokyoJapan
| | - Motoki Iwasaki
- Epidemiology and Prevention GroupCenter for Public Health SciencesNational Cancer CenterTokyoJapan
| | - Tomotaka Sobue
- Department of Environmental Medicine and Population SciencesGraduate School of MedicineOsaka UniversityOsakaJapan
| | - Shoichiro Tsugane
- Epidemiology and Prevention GroupCenter for Public Health SciencesNational Cancer CenterTokyoJapan
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19
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El-Zakhem Naous G, Merhi A, Abboud MI, Mroueh M, Taleb RI. Carcinogenic and neurotoxic risks of acrylamide consumed through caffeinated beverages among the lebanese population. CHEMOSPHERE 2018; 208:352-357. [PMID: 29885500 DOI: 10.1016/j.chemosphere.2018.05.185] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/18/2018] [Revised: 05/23/2018] [Accepted: 05/29/2018] [Indexed: 06/08/2023]
Abstract
The present study aims to quantify acrylamide in caffeinated beverages including American coffee, Lebanese coffee, espresso, instant coffee and hot chocolate, and to determine their carcinogenic and neurotoxic risks. A survey was carried for this purpose whereby 78% of the Lebanese population was found to consume at least one type of caffeinated beverages. Gas Chromatography Mass Spectrometry analysis revealed that the average acrylamide level in caffeinated beverages is 29,176 μg/kg sample. The daily consumption of acrylamide from Lebanese coffee (10.9 μg/kg-bw/day), hot chocolate (1.2 μg/kg-bw/day) and Espresso (7.4 μg/kg-bw/day) was found to be higher than the risk intake for carcinogenicity and neurotoxicity as set by World Health Organization (WHO; 0.3-2 μg/kg-bw/day) at both the mean (average consumers) and high (high consumers) dietary exposures. On the other hand, American coffee (0.37 μg/kg-bw/day) was shown to pose no carcinogenic or neurotoxic risks among the Lebanese community for consumers with a mean dietary exposure. The study shows alarming results that call for regulating the caffeinated product industry by setting legislations and standard protocols for product preparation in order to limit the acrylamide content and protect consumers. In order to avoid carcinogenic and neurotoxic risks, we propose that WHO/FAO set acrylamide levels in caffeinated beverages to 7000 μg acrylamide/kg sample, a value which is 4-folds lower than the average acrylamide levels of 29,176 μg/kg sample found in caffeinated beverages sold in the Lebanese market. Alternatively, consumers of caffeinated products, especially Lebanese coffee and espresso, would have to lower their daily consumption to 0.3-0.4 cups/day.
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Affiliation(s)
- Ghada El-Zakhem Naous
- School of Arts and Sciences, Department of Natural Sciences, Lebanese American University, Byblos, Lebanon
| | - Areej Merhi
- School of Arts and Sciences, Department of Natural Sciences, Lebanese American University, Byblos, Lebanon
| | | | - Mohamad Mroueh
- School of Pharmacy, Department of Pharmaceutical Sciences, Lebanese American University, Byblos Lebanon
| | - Robin I Taleb
- School of Arts and Sciences, Department of Natural Sciences, Lebanese American University, Byblos, Lebanon.
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20
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Baskar G, Aiswarya R. Overview on mitigation of acrylamide in starchy fried and baked foods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4385-4394. [PMID: 29572830 DOI: 10.1002/jsfa.9013] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2017] [Revised: 02/19/2018] [Accepted: 03/12/2018] [Indexed: 05/17/2023]
Abstract
Acrylamide in fried and baked foods has the potential to cause toxic effects in animals and humans. A major challenge lies in developing an effective strategy for acrylamide mitigation in foods without altering its basic properties. Food scientists around the world have developed various methods to mitigate the presence of acrylamide in fried food products. Mitigation techniques using additives such as salts, amino acids, cations and organic acids along with blanching of foods have reduced the concentration of acrylamide. The use of secondary metabolites such as polyphenols also reduces acrylamide concentration in fried food products. Other mitigation techniques such as asparaginase pre-treatment and low-temperature air frying with chitosan have been effective in mitigating the concentration of acrylamide. The combined pre-treatment process along with the use of additives is the latest trend in acrylamide mitigation. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Gurunathan Baskar
- Department of Biotechnology, St Joseph's College of Engineering, Chennai, India
| | - Ravi Aiswarya
- Department of Biotechnology, St Joseph's College of Engineering, Chennai, India
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21
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Kawahara J, Imaizumi Y, Kuroda K, Aoki Y, Suzuki N. Estimation of long-term dietary exposure to acrylamide of the Japanese people. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2018; 35:1689-1702. [PMID: 30036153 DOI: 10.1080/19440049.2018.1484179] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
Acrylamide is a probable human carcinogen and known human neurotoxin. This study estimated hypothetical long-term dietary exposure to acrylamide of the Japanese people using probabilistic and deterministic approaches by combining the concentration of acrylamide in foods with the amount and frequency of food consumption in the population. Data included acrylamide concentrations in more than 2400 individual food samples from a national survey and the literature from 2004 to 2013. Food consumption amounts were derived from the data of 24,293 Japanese citizens aged 1 year and older in the 2012 National Health and Nutrition Survey. Median lifetime average dietary exposure to acrylamide was estimated as 147-154 ng/kg body weight (bw)/day (95th percentile, 226-261 ng/kg bw/day). The deterministic estimate of lifetime exposure was 158 ng/kg bw/day and ranged from 119 ng/kg bw/day for the period of life after 60 years old to 409 ng/kg bw/day for the period between 1 and 6 years old. This study found that vegetables cooked at a high temperature, coffee and cooked potato were the major food groups contributing to long-term dietary acrylamide exposure of the Japanese people.
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Affiliation(s)
- Junko Kawahara
- a Center for Health and Environmental Risk Research , National Institute of Environmental Study, Center for Health and Environmental Risk Research , Tsukuba , Ibaraki , Japan
| | - Yoshitaka Imaizumi
- a Center for Health and Environmental Risk Research , National Institute of Environmental Study, Center for Health and Environmental Risk Research , Tsukuba , Ibaraki , Japan
| | - Keisuke Kuroda
- a Center for Health and Environmental Risk Research , National Institute of Environmental Study, Center for Health and Environmental Risk Research , Tsukuba , Ibaraki , Japan
| | - Yasunobu Aoki
- a Center for Health and Environmental Risk Research , National Institute of Environmental Study, Center for Health and Environmental Risk Research , Tsukuba , Ibaraki , Japan
| | - Noriyuki Suzuki
- a Center for Health and Environmental Risk Research , National Institute of Environmental Study, Center for Health and Environmental Risk Research , Tsukuba , Ibaraki , Japan
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22
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Kotemori A, Ishihara J, Zha L, Liu R, Sawada N, Iwasaki M, Sobue T, Tsugane S. Dietary acrylamide intake and risk of breast cancer: The Japan Public Health Center-based Prospective Study. Cancer Sci 2018; 109:843-853. [PMID: 29288560 PMCID: PMC5834785 DOI: 10.1111/cas.13496] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2017] [Revised: 12/14/2017] [Accepted: 12/26/2017] [Indexed: 11/29/2022] Open
Abstract
Acrylamide forms during cooking and is classified as a probable carcinogen in humans, mandating the need for epidemiological studies of dietary acrylamide and cancers. However, the risk of dietary acrylamide exposure to breast cancer in Japanese women has not been assessed. We investigated the association between dietary acrylamide intake and risk of breast cancer in the Japan Public Health Center-based Prospective Study. The present study included 48 910 women aged 45-74 years who responded to a 5-year follow-up survey questionnaire. Dietary acrylamide intake was assessed using a validated food frequency questionnaire. Cox proportional hazards regression models were used to estimate hazard ratios and 95% confidence intervals. During an average of 15.4 years of follow up, 792 breast cancers were diagnosed. Energy-adjusted dietary acrylamide intake was not associated with the risk of breast cancer (adjusted hazard ratio for highest versus lowest tertile = .95, 95% confidence intervals: 0.79-1.14, P-trend = .58). Further, no significant associations were observed when stratified analyses were conducted by smoking status, coffee consumption, alcohol consumption, body mass index, menopausal status, estrogen receptor status, and progesterone receptor status. In conclusion, dietary acrylamide intake was not associated with the risk of breast cancer in this population-based prospective cohort study of Japanese women.
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Affiliation(s)
- Ayaka Kotemori
- Epidemiology and Prevention GroupCenter for Public Health SciencesNational Cancer CenterTokyoJapan
| | - Junko Ishihara
- Department of Food and Life ScienceAzabu UniversityKanagawaJapan
| | - Ling Zha
- Department of Environmental Medicine and Population SciencesGraduate School of MedicineOsaka UniversityOsakaJapan
| | - Rong Liu
- Department of Environmental Medicine and Population SciencesGraduate School of MedicineOsaka UniversityOsakaJapan
| | - Norie Sawada
- Epidemiology and Prevention GroupCenter for Public Health SciencesNational Cancer CenterTokyoJapan
| | - Motoki Iwasaki
- Epidemiology and Prevention GroupCenter for Public Health SciencesNational Cancer CenterTokyoJapan
| | - Tomotaka Sobue
- Department of Environmental Medicine and Population SciencesGraduate School of MedicineOsaka UniversityOsakaJapan
| | - Shoichiro Tsugane
- Epidemiology and Prevention GroupCenter for Public Health SciencesNational Cancer CenterTokyoJapan
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Acrylamide in Stir-fried Potato and Onion for Simmered Dishes in Japan. Food Saf (Tokyo) 2017; 5:54-60. [PMID: 32231929 DOI: 10.14252/foodsafetyfscj.2017005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2017] [Accepted: 06/20/2017] [Indexed: 11/21/2022] Open
Abstract
Acrylamide has neurotoxicity, carcinogenicity, and genotoxicity in experimental animals and cellular systems. Fried potato is one of the major intake sources of acrylamide in food, and fried onion was reported to contain up to 100 ng/g level of acrylamide. To determine acrylamide concentration in potato and onion stir-fried prior to boiling for simmered dishes such as curry, stew, and Niku-jaga, a typical Japanese meat/potato/onion cuisine, we collected samples stir-fried at homes of volunteers who intended voluntarily to cook these simmered dishes. Acrylamide level was analyzed by GC-MS after the xanthydrol derivatization. Among 53 stir-fried potato samples, median and average values of acrylamide were found to be 2.0 ng/g and 11 ng/g, respectively. Acrylamide levels of 27 samples (51%) were less than limit of detection (LOD) (4 ng/g), and those of 13 samples (25%) were less than limit of quantification (LOQ) (10 ng/g). In cases with less than LOD and less than LOQ of acrylamide levels, one-half of LOD and average of LOD and LOQ were adopted, respectively, to calculate the median and average. This median was markedly lower than those of fried potato (180 ng/g) and potato snacks including potato chips (550 ng/g) reported in monitoring in 2013 fiscal year in Japan. Among 58 stir-fried onion samples, acrylamide level of only one sample (2%) was less than LOD (3 ng/g), and those of 15 samples (26%) were less than LOQ (8 ng/g). The median and average values in the stir-fried onion were 14 ng/g and 36 ng/g, respectively. These values are comparable to those for stir-fried onion reported by Ministry of Agriculture, Forestry and Fisheries, Japan (median 19 ng/g, average 25 ng/g). But the maximum value of stir-fried onion 420 ng/g in the present study is much higher than the reported maximum value (70 ng/g).
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24
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Khan MR, Alothman ZA, Naushad M, Alomary AK, Alfadul SM, Alsohaimi IH, Algamdi MS. Occurrence of acrylamide carcinogen in Arabic coffee Qahwa, coffee and tea from Saudi Arabian market. Sci Rep 2017; 7:41995. [PMID: 28150749 PMCID: PMC5288803 DOI: 10.1038/srep41995] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2016] [Accepted: 01/04/2017] [Indexed: 11/09/2022] Open
Abstract
The present work describes the outcomes of the assessment on acrylamide contents in a number of thermally treated foods (Arabic coffee Qahwa, coffee and tea) obtained from the Saudi Arabian markets. A total of 56 food samples of different brands and origin were studied, the amounts of acrylamide in Arabic coffee Qahwa, coffee and tea were obtained in the range of 10 to 682 μg kg-1. In comparison to coffee (152-682 μg kg-1), the Arabic coffee Qahwa (73-108 μg kg-1) and tea (10-97 μg kg-1) contain lower amounts of acrylamide. Among the analyzed samples, the green tea contained low amounts of acrylamide ranged from 10 to 18 μg kg-1, and thus the green tea could be considered as a healthier hot drink. A great variation of acrylamide formation has been observed in these food products. This divergence may be due to the initial concentration of amino acids especially asparagines and reducing sugars in food products, in addition to roasting temperature and time, pH and water activity. The obtained data can also be used in epidemiological investigation to estimate the acrylamide exposure from nutritional survey.
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Affiliation(s)
- Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Kingdom of Saudi Arabia
| | - Zeid Abdullah Alothman
- Department of Chemistry, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Kingdom of Saudi Arabia
| | - Mu Naushad
- Department of Chemistry, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Kingdom of Saudi Arabia
| | - Ahmed Khodran Alomary
- Department of Chemistry, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Kingdom of Saudi Arabia
| | - Sulaiman Mohammed Alfadul
- King Abdulaziz City for Science and Technology, P.O. Box 6086, Riyadh 11442, Kingdom of Saudi Arabia
| | - Ibrahim Hotan Alsohaimi
- Department of Chemistry, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Kingdom of Saudi Arabia
| | - Mohammad Saad Algamdi
- King Abdulaziz City for Science and Technology, P.O. Box 6086, Riyadh 11442, Kingdom of Saudi Arabia
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Abstract
The Food Safety Commission of Japan (FSCJ) conducted a risk assessment on acrylamide (AA) (CAS No. 79-06-1) in foods generated through heating, as a self-tasking risk assessment. In rodent toxicity studies, major adverse effects were observed on neurotoxicity and male reproductive toxicity. Statistically significant increases in incidences were observed in the carcinogenicity studies in Harderian gland, mammary gland, lung and forestomach in mice, and in mammary gland, thyroid and testis in rats. Positive results were also obtained from in vitro and in vivo genotoxicity studies of AA and glycidamide (GA). Therefore, FSCJ recognized AA as a genotoxic carcinogen. Judging from the dietary AA intake among Japanese people, the non-neoplastic risk is extremely low because of sufficient margins of exposure (MOEs). The neoplastic risk, however, could not be excluded due to the insufficient MOEs, although no clear evidence on human health effect have been provided from the epidemiological studies. It is important to note that no consistent relationships between AA exposure and cancer incidences have been observed even in the studies focusing on the highly exposed populations in occupational settings. FSCJ thus concluded that continual efforts are necessary to reduce dietary AA intakes in accordance with the principle of ALARA (as low as reasonably achievable) from the viewpoint of public health.
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26
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Friedman M. Acrylamide: inhibition of formation in processed food and mitigation of toxicity in cells, animals, and humans. Food Funct 2016; 6:1752-72. [PMID: 25989363 DOI: 10.1039/c5fo00320b] [Citation(s) in RCA: 86] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Potentially toxic acrylamide is largely derived from the heat-inducing reactions between the amino group of the amino acid asparagine and carbonyl groups of glucose and fructose in plant-derived foods including cereals, coffees, almonds, olives, potatoes, and sweet potatoes. This review surveys and consolidates the following dietary aspects of acrylamide: distribution in food, exposure and consumption by diverse populations, reduction of the content in different food categories, and mitigation of adverse in vivo effects. Methods to reduce acrylamide levels include selecting commercial food with a low acrylamide content, selecting cereal and potato varieties with low levels of asparagine and reducing sugars, selecting processing conditions that minimize acrylamide formation, adding food-compatible compounds and plant extracts to food formulations before processing that inhibit acrylamide formation during processing of cereal products, coffees, teas, olives, almonds, and potato products, and reducing multiorgan toxicity (antifertility, carcinogenicity, neurotoxicity, teratogenicity). The herein described observations and recommendations are of scientific interest for food chemistry, pharmacology, and toxicology, but also have the potential to benefit nutrition, food safety, and human health.
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Affiliation(s)
- Mendel Friedman
- Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 800 Buchanan St., Albany, CA 94710, USA.
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27
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Mizukami Y, Yoshida M, Ono H. Acrylamide elution from roasted barley grains into mugicha and its formation during roasting. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016; 33:225-35. [DOI: 10.1080/19440049.2015.1128567] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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28
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Simultaneous determination of free amino acids in Pu-erh tea and their changes during fermentation. Food Chem 2015; 194:643-9. [PMID: 26471603 DOI: 10.1016/j.foodchem.2015.08.054] [Citation(s) in RCA: 104] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2015] [Revised: 08/12/2015] [Accepted: 08/16/2015] [Indexed: 11/23/2022]
Abstract
Pu-erh ripened tea is produced through a unique microbial fermentation process from the sun-dried leaves of large-leaf tea species (Camellia sinensis (Linn.) var. assamica (Masters) Kitamura) in Yunnan province of China. In this study, the changes of amino acid profiles during fermentation of Pu-erh tea were investigated, based on the improved HPLC-UV method with PITC pre-column derivatization for the simultaneous determination of twenty free amino acids. Results showed that aspartic acid, glutamic acid, arginine, alanine, theanine and tyrosine were the major amino acids in tea samples. Fermentation significantly influenced on the amino acid profiles. The total free amino acid contents significantly decreased during fermentation (p<0.05). Meanwhile, low amount of acrylamide were detected. Its concentration increased after 7-days' fermentation and then decreased gradually. The results provided the useful information for the manipulation of fermentation process according to the changes of amino acids and acrylamide contents in Pu-erh ripened tea.
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29
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Elbashir AA, Omar MMA, Ibrahim WAW, Schmitz OJ, Aboul-Enein HY. Acrylamide analysis in food by liquid chromatographic and gas chromatographic methods. Crit Rev Anal Chem 2015; 44:107-41. [PMID: 25391433 DOI: 10.1080/10408347.2013.829388] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Acrylamide (AA) is a compound classified as carcinogenic to humans by the International Agency for Research on Cancer. It was first discovered to be present in certain heated processed food by the Swedish National Food Administration (SNFA) and University of Stockholm in early 2002. The major pathway for AA formation in food is the Maillard reaction between reducing sugar and the amino acid asparagine at high temperature. Since the discovery of AA's presence in food, many analytical methods have been developed for determination of AA contents in different food matrices. Also, several studies have been conducted to develop extraction procedures for AA from difficult food matrices. AA is a small, highly polar molecule, which makes its extraction and analysis challenging. Many articles and reviews have been published dealing with AA in food. The aim of the review is to discuss AA formation in food, the factors affecting AA formation and removal, AA exposure assessment, AA extraction and cleanup from food samples, and analytical methods used in AA determination, such as high-performance liquid chromatography (HPLC) and gas chromatography (GC). Special attention is given to sample extraction and cleanup procedures and analytical techniques used for AA determination.
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Affiliation(s)
- Abdalla A Elbashir
- a Department of Chemistry, Faculty of Science , University of Khartoum , Khartoum , Sudan
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30
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Krishnapura PR, Belur PD, Subramanya S. A critical review on properties and applications of microbial l-asparaginases. Crit Rev Microbiol 2015; 42:720-37. [PMID: 25865363 DOI: 10.3109/1040841x.2015.1022505] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
l-Asparaginase is one of the main drugs used in the treatment of acute lymphoblastic leukemia (ALL), a commonly diagnosed pediatric cancer. Although several microorganisms are found to produce l-asparaginase, only the purified enzymes from E. coli and Erwinia chrysanthemi are employed in the clinical and therapeutic applications in humans. However, their therapeutic response seldom occurs without some evidence of hypersensitivity and other toxic side effects. l-Asparaginase is also of prospective use in food industry to reduce the formation of acrylamide in fried, roasted or baked food products. This review is an attempt to compile information on the properties of l-asparaginases obtained from different microorganisms. The complications involved with the therapeutic use of the currently available l-asparaginases, and the enzyme's potential application as a food processing aid to mitigate acrylamide formation have also been reviewed. Further, avenues for searching alternate sources of l-asparaginase have been discussed, highlighting the prospects of endophytic microorganisms as a possible source of l-asparaginases with varied biochemical and pharmacological properties.
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Affiliation(s)
- Prajna Rao Krishnapura
- a Department of Chemical Engineering , National Institute of Technology Karnataka , Surathkal, Mangalore , Karnataka , India and
| | - Prasanna D Belur
- a Department of Chemical Engineering , National Institute of Technology Karnataka , Surathkal, Mangalore , Karnataka , India and
| | - Sandeep Subramanya
- b Department of Physiology , United Arab Emirates University , Al Ain , United Arab Emirates
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31
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Krishnapura PR, Belur PD. Isolation and screening of endophytes from the rhizomes of some Zingiberaceae plants for L-asparaginase production. Prep Biochem Biotechnol 2015; 46:281-7. [DOI: 10.1080/10826068.2015.1031385] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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32
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Chen F, Yuan Y, Liu J, Zhao G, Hu X. Survey of acrylamide levels in Chinese foods. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2014; 1:85-92. [PMID: 24784803 DOI: 10.1080/02652030802512461] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
A survey of levels of acrylamide (AA) in 349 food products obtained from the Chinese market was conducted. AA was determined by an liquid chromatography-tandem mass spectrometry (LC-MS/MS) method. The limit of detection (LOD) and the limit of quantification (LOQ) of the method in four different matrices ranged from 0.8 to 10 µg kg(-1) and from 4.0 to 25 µg kg(-1), respectively. The results from this survey indicated that AA was present in all samples except drinking water and tea. AA contents in different samples varied greatly according to the raw materials and processing conditions. The highest level of AA was found in potato products, with an average level of 1467 µg kg(-1). Preliminary estimates of AA exposure and risk assessment of AA from foods in the Chinese population were performed using a combination of data obtained in the present survey and 2002 dietary consumption survey carried out in 2002 for the Chinese population. The average dietary exposure of AA was estimated to be 0.38 µg kg(-1) body weight day(-1), which is relatively low compared with the result reported by the Food and Agricultural Organization/World Health Organization (FAO/WHO). Furthermore, the margin of exposure for neurotoxicity, reproductive toxicity, and carcinogenicity of AA was calculated to be 1318, 5250, and 787, respectively.
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Affiliation(s)
- F Chen
- a College of Food Science and Nutritional Engineering, China Agricultural University , Beijing , China
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33
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Narita Y, Inouye K. Decrease in the acrylamide content in canned coffee by heat treatment with the addition of cysteine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:12218-12222. [PMID: 25420187 DOI: 10.1021/jf5035288] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Acrylamide (AA) is classified as a Group 2A carcinogen according to the International Agency for Research on Cancer. Although coffee contains a small amount of AA, it is a popular beverage worldwide. Approximately 10 billion canned coffees are consumed each year in Japan. In this study, we investigated how to decrease AA contained in canned coffee by modifying the heat treatment used for sterilization during the manufacturing process. The AA content of both types of canned coffee (black and milk) was decreased by approximately 95% by heat treatment with adding cysteine at 121 °C for 6 min. The content was also decreased by heat treatment with dithiothreitol, although that with cystine had no effect. Therefore, it is shown that thiol groups in cysteine and dithiothreitol might play an important role in decreasing the AA content.
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Affiliation(s)
- Yusaku Narita
- Innovation Center, UCC Ueshima Coffee Company, Limited , 3-1-4 Zushi, Takatsuki-shi, Osaka 569-0036, Japan
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34
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Acrylamide in Chips and French Fries: a Novel and Simple Method Using Xanthydrol for Its GC-MS Determination. FOOD ANAL METHOD 2014. [DOI: 10.1007/s12161-014-0014-5] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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35
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Cengiz MF, Gündüz CPB. An eco-friendly, quick and cost-effective method for the quantification of acrylamide in cereal-based baby foods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2534-2540. [PMID: 24464732 DOI: 10.1002/jsfa.6592] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2013] [Revised: 01/14/2014] [Accepted: 01/24/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND The presence of acrylamide in cereal-based baby foods is a matter of great concern owing to its possible health effects. Derivatization followed by gas chromatography/mass spectrometry (GC/MS) is one of the most common methods to quantify acrylamide. However, it requires the use of toxic chemicals and is time-consuming. The aim of this study was to develop an eco-friendly, rapid and inexpensive method for the determination of acrylamide in cereal-based baby foods. RESULTS The method involves defatting with n-hexane, extraction into water, precipitation of proteins, bromination, extraction into ethyl acetate and injection into a GC/MS system. The effects of defatting, precipitation, treatment with triethylamine, addition of internal standard and column selection were reviewed. A flow chart for acrylamide analysis was prepared. To evaluate the applicability of the method, 62 different cereal-based baby foods were analyzed. The levels of acrylamide ranged from not detected (below the limit of detection) to 660 µg kg(-1). CONCLUSION The method is more eco-friendly and less expensive because it consumes very little solvent relative to other methods using bromine solutions and ethyl acetate. In addition, sample pre-treatment requires no solid phase extraction or concentration steps. The method is recommended for the determination of trace acrylamide in complex cereal-based baby food products.
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Affiliation(s)
- Mehmet Fatih Cengiz
- Department of Food Engineering, Faculty of Engineering, Akdeniz University, 07058, Antalya, Turkey
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36
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Papoušek R, Pataj Z, Nováková P, Lemr K, Barták P. Determination of Acrylamide and Acrolein in Smoke from Tobacco and E-Cigarettes. Chromatographia 2014. [DOI: 10.1007/s10337-014-2729-2] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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37
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Mizukami Y, Yoshida M, Isagawa S, Yamazaki K, Ono H. Acrylamide in roasted barley grains: presence, correlation with colour and decrease during storage. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2014; 31:995-1000. [DOI: 10.1080/19440049.2014.910614] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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38
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Rapid and simple determination of acrylamide in conventional cereal-based foods and potato chips through conversion to 3-[bis(trifluoroethanoyl)amino]-3-oxopropyl trifluoroacetate by gas chromatography coupled with electron capture and ion trap mass spectrometry detectors. Food Chem 2014; 146:204-11. [DOI: 10.1016/j.foodchem.2013.09.050] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2013] [Revised: 08/13/2013] [Accepted: 09/08/2013] [Indexed: 11/19/2022]
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39
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López-López A, Beato VM, Sánchez AH, García-García P, Montaño A. Effects of selected amino acids and water-soluble vitamins on acrylamide formation in a ripe olive model system. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.07.019] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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40
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Arvanitoyannis IS, Dionisopoulou N. Acrylamide: Formation, Occurrence in Food Products, Detection Methods, and Legislation. Crit Rev Food Sci Nutr 2013; 54:708-33. [DOI: 10.1080/10408398.2011.606378] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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41
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Qu Y, Liu C, Luo F, Qiu B, Chen X. Electropolymerization of single-walled carbon nanotubes composited with polypyrrole as a solid-phase microextraction fiber for the detection of acrylamide in food samples using GC with electron-capture detection. J Sep Sci 2013; 36:3889-95. [DOI: 10.1002/jssc.201300694] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2013] [Revised: 09/25/2013] [Accepted: 09/30/2013] [Indexed: 11/05/2022]
Affiliation(s)
- Yanqin Qu
- Key Laboratory of Analysis and Detection Technology for Food Safety; Ministry of Education, Department of Chemistry; Fuzhou University; Fuzhou China
- Department of Tea Science; Institute of Horticulture, Fujian Agriculture and Forestry University; Fuzhou China
| | - Congcong Liu
- Key Laboratory of Analysis and Detection Technology for Food Safety; Ministry of Education, Department of Chemistry; Fuzhou University; Fuzhou China
| | - Feng Luo
- Fujian Research Institute of Metric Science; Fuzhou China
| | - Bin Qiu
- Key Laboratory of Analysis and Detection Technology for Food Safety; Ministry of Education, Department of Chemistry; Fuzhou University; Fuzhou China
| | - Xi Chen
- State Key Laboratory of Marine Environmental Science; Xiamen University; Xiamen China
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42
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Acrylamide exposure among Turkish toddlers from selected cereal-based baby food samples. Food Chem Toxicol 2013; 60:514-9. [DOI: 10.1016/j.fct.2013.08.018] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2013] [Revised: 08/06/2013] [Accepted: 08/08/2013] [Indexed: 11/21/2022]
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43
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Nehls I, Hanebeck O, Becker R, Emmerling F. N-(β-Carb-oxy-eth-yl)-α-isoleucine. Acta Crystallogr Sect E Struct Rep Online 2013; 69:o172-3. [PMID: 23424458 PMCID: PMC3569235 DOI: 10.1107/s160053681205146x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2012] [Accepted: 12/20/2012] [Indexed: 12/03/2022]
Abstract
The title compound, {2-[(2-carbamoylethyl)amino]-3-methylpentanoic acid}, C9H18N2O3, is of interest with respect to its biological activity. It was formed during an addition reaction between acrylamide and the amino acid isoleucine. The crystal structure is a three-dimensional network built up by intermolecular N—H⋯O and O—H⋯N hydrogen bonds.
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Affiliation(s)
- Irene Nehls
- Federal Institute for Materials Research and Testing (BAM), Richard-Willstaetter-Strasse 11, D-12489 Berlin, Germany
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44
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Nolvachai Y, Marriott PJ. GC for flavonoids analysis: Past, current, and prospective trends. J Sep Sci 2012; 36:20-36. [DOI: 10.1002/jssc.201200846] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2012] [Revised: 09/26/2012] [Accepted: 09/26/2012] [Indexed: 11/09/2022]
Affiliation(s)
- Yada Nolvachai
- Centre for Green Chemistry; School of Chemistry; Monash University; Clayton Australia
| | - Philip J. Marriott
- Centre for Green Chemistry; School of Chemistry; Monash University; Clayton Australia
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Yamazaki K, Isagawa S, Kibune N, Urushiyama T. A method for the determination of acrylamide in a broad variety of processed foods by GC–MS using xanthydrol derivatization. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2012; 29:705-15. [DOI: 10.1080/19440049.2011.645217] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Oracz J, Nebesny E, Zyżelewicz D. New trends in quantification of acrylamide in food products. Talanta 2011; 86:23-34. [PMID: 22063508 DOI: 10.1016/j.talanta.2011.08.066] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2011] [Revised: 08/11/2011] [Accepted: 08/28/2011] [Indexed: 12/28/2022]
Abstract
Methods applied in acrylamide quantification in foods have been reviewed in this paper. Novel analytical techniques like capillary electrophoresis (CE), immunoenzymatic test (ELISA) and electrochemical biosensors, which can replace traditional methods like high performance liquid chromatography (HPLC) and gas chromatography (GC) were presented. Short time of analysis and high resolution power of electrophoretic techniques caused that they became routinely used in food analysis apart from high performance liquid chromatography and gas chromatography. Application of modern chromatography methods like ultra performance liquid chromatography (UPLC) in acrylamide quantification considerably shortened the time of analysis and decreased the consumption of indispensable reagents. The most promising approaches to acrylamide quantification in foods are electrochemical biosensors and immunoenzymatic tests. In contrast to chromatography and electrophoretic methods they require neither expensive equipment nor time consuming sample preparation and allow for fast screening of numerous samples without the usage of sophisticated apparatuses. Because of many advantages such as miniaturization, rapid and simple analysis, and high sensitivity and selectivity, biosensors are thought to replace conventional methods of acrylamide quantification in food.
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Affiliation(s)
- Joanna Oracz
- Faculty of Biotechnology and Food Sciences, Technical University of Lodz, 4/10 Stefanowskiego Street, 90-924 Lodz, Poland.
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Zhang G, Huang G, Xiao L, Seiber J, Mitchell AE. Acrylamide formation in almonds (Prunus dulcis): influences of roasting time and temperature, precursors, varietal selection, and storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:8225-8232. [PMID: 21721575 DOI: 10.1021/jf201595q] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Acrylamide is a probable human carcinogen that is found in many roasted and baked foods. This paper describes two sensitive and reliable LC-(ESI)MS/MS methods for the analysis of (1) acrylamide and (2) common acrylamide precursors (i.e., glucose, fructose, asparagine, and glutamine) in raw and roasted almonds. These methods were used to evaluate the impact of roasting temperatures (between 129 and 182 °C) and times on acrylamide formation. Controlling the roasting temperature at or below 146 °C resulted in acrylamide levels below 200 ppb at all roasting times evaluated. Six varieties of almonds collected in various regions of California over two harvest years and roasted at 138 °C for 22 min had acrylamide levels ranging from 117 ± 5 μg/kg (Sonora) to 221 ± 95 μg/kg (Butte) with an average of 187 ± 71 μg/kg. A weak correlation between asparagine content in raw almonds and acrylamide formation was observed (R(2) = 0.6787). No statistical relationship was found between acrylamide formation and almond variety, orchard region, or harvest year. Stability studies on roasted almonds indicated that acrylamide levels decreased by 12.9-68.5% (average of 50.2%) after 3 days of storage at 60 °C. Short-term elevated temperature storage may be another approach for mitigating acrylamide levels in roasted almonds.
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Affiliation(s)
- Gong Zhang
- Department of Food Science and Technology, University of California, Davis, Davis, California 95616, United States
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Yoshida M, Miyoshi K, Horibata K, Mizukami Y, Takenaka M, Yasui A. Estimation of Acrylamide Intake from Cooked Rice in Japan. J JPN SOC FOOD SCI 2011. [DOI: 10.3136/nskkk.58.525] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Dietary acrylamide exposure and hemoglobin adducts--National Health and Nutrition Examination Survey (2003-04). Food Chem Toxicol 2010; 48:3098-108. [PMID: 20696196 DOI: 10.1016/j.fct.2010.08.003] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2009] [Revised: 07/13/2010] [Accepted: 08/04/2010] [Indexed: 11/20/2022]
Abstract
The objective of this study is to evaluate the relationship between dietary AA and hemoglobin adducts using the National Health and Nutrition Examination Survey (NHANES, 2003-04). Measured acrylamide (AA-Hb) and glycidamide (Gly-Hb) hemoglobin adducts for over 7000 participants >3 years, 24-h dietary recall, food frequency questionnaire (FFQ), lifestyle and demographic data, and anthropometric measurements are available from NHANES (2003-04). The 24-h dietary recall and FFQ data were combined with AA concentration data in food from the US FDA to estimate "usual" AA dietary exposure. The associations between dietary AA and AA-Hb and Gly-Hb were evaluated using linear regression models with smoking, age, gender, energy and macronutrient intake, body surface area, and activity level as covariates. Dietary AA positively correlates with AA-Hb and Gly-Hb (p<0.05) but the correlation is small (R-Squared<3.5%). Relative to the background adduct levels, the incremental increase in AA-Hb and Gly-Hb from average dietary AA is small (7% and 9% for AA-Hb and Gly-Hb, respectively). Non-dietary sources of exposure, measurement errors associated with the use of the FFQ, and uncertainty in the data on AA levels in foods are possible explanations for the observed lack of association between dietary AA and AA-Hb and Gly-Hb.
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Wakaizumi M, Yamamoto H, Fujimoto N, Ozeki K. Acrylamide degradation by filamentous fungi used in food and beverage industries. J Biosci Bioeng 2009; 108:391-3. [DOI: 10.1016/j.jbiosc.2009.05.004] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2009] [Revised: 05/01/2009] [Accepted: 05/07/2009] [Indexed: 11/30/2022]
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