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Acrylamide and other hazardous compounds in heat-treated foods

Edited by K Skog, Lund University, Sweden and J Alexander, Norwegian Institute of Public Health, Norway

Woodhead Food Series No. 132

 - analyses the formation of health hazardous compounds during heat treatment of foods
 - discusses practical methods to minimise formation
 - distinguished editors and international team of contributors

Although the aim of cooking foods is to make them more appetizing and microbiologically safe, it is now known that cooking and food processing at high temperatures generate various kinds of toxic substances, such as heterocyclic amines and acrylamide, via the Maillard reaction. Summarising the latest research in this field, this important collection discusses both the formation of health-hazardous compounds during heat treatment of foods and practical methods to minimise their formation.

Part 1 analyses the formation of hazardous compounds in heat-treated foods such as meat, potatoes, cereal and coffee. Part 2 discusses the health risks posed by heat-induced toxicants. It includes chapters on bio-monitoring, exposure assessment and risk assessment, as well as chapters on the risks of specific compounds. The final part of the book is concerned with the key area of minimising the formation of harmful compounds in food products. This can be achieved by controlling processing conditions and modifying ingredients, among other methods.

With its distinguished editors and international team of contributors with unrivalled academic and industry experience, Acrylamide and other hazardous compounds in heat-treated foods, will prove invaluable for all those concerned with this crucial safety issue throughout the food industry.

ISBN 1 84569 011 7
ISBN-13: 978 1 84569 011 3
October 2006
536 pages  234 x 156mm  hardback  
£155.00 / US$265.00 / €195.00

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About the editors

Kerstin Skog is a Senior Lecturer in Applied Nutrition and Professor in Food Chemistry at Lund University, Sweden.

Jan Alexander is the Director for the Department for Food Toxicology at the Norwegian Institute of Public Health and a Professor in Environmental Medicine and Food Toxicology at the Norwegian University of Science and Technology.

Titles which may also be of interest:
Managing allergens in food
Improving traceability in food processing and distribution

Contents

PART 1 FORMATION AND ANALYSIS OF HAZARDOUS COMPOUNDS IN HEAT-TREATED FOODS
PART 2 HEALTH RISKS OF ACRYLAMIDE AND OTHER HAZARDOUS COMPOUNDS IN HEAT-TREATED FOODS
PART 3 MINIMISING THE FORMATION OF HAZARDOUS COMPOUNDS IN FOODS DURING HEAT TREATMENT

PART 1 FORMATION AND ANALYSIS OF HAZARDOUS COMPOUNDS IN HEAT-TREATED FOODS

The Maillard reaction and its role in the formation of acrylamide and other potentially hazardous compounds in foods
D S Mottram, M ei Yin Low and S Elmore, University of Reading, UK
 - Introduction
 - The chemistry of the Maillard reaction
 - Acrylamide and the Maillard reaction
 - The formation of other potentially toxic compounds in the Maillard reaction
 - Conclusions
 - References

The formation of acrylamide in cereal products and coffee
R Stadler, Nestlé Product Technology Centre, Switzerland
 - Introduction
 - Formation and possible mitigation strategies
 - Coffee
 - Conclusion
 - References

The formation of acrylamide in potato products
N U Haase, Federal Research Centre for Nutrition and Food, Germany
 - Introduction
 - Acrylamide and the raw material
 - Acrylamide and potato processing
 - Conclusion
 - References

Mechanism for the formation of PhIP in foods
M Murkovic, Graz University of Technology, Austria
 - Introduction
 - Formation of PhIP
 - Conclusions
 - References

Latest developments in the analysis of heterocyclic amines in cooked foods
M T Galceran and L Puignou, University of Barcelona, Spain
 - Introduction
 - Extraction of HAs and sample preparation
 - Chromatographic analysis
 - Identification and quantification methods
 - Conclusions
 - References

Analysis for acrylamide in foods
L Castle, Department for Environment Food and Rural Affairs, UK
 - The analytical task
 - Physical and chemical properties of acrylamide
 - Sampling requirements
 - Extraction procedures
 - Determination by GC-MS after bromination of acrylamide
 - Determination by GC-MS with no derivatisation
 - Determination by LC-MS
 - Other instrumental methods
 - Prospects for rapid tests
 - Conclusions
 - References

A molecular modelling approach to predict the toxicity of compounds generated during heat treatment of foods
Q Chaudhry, J Cotterill and R Watkins, Department for Environment, Food and Rural Affairs and N Price, Technology for Growth, UK
 - Introduction to molecular modelling
 - Development of a (Q)SAR model
 - The use on in silico models as a predictive tool in chemical risk assessment
 - Prediction of chemical toxicity by expert systems
 - The use of (Q)SAR approach to identify potential toxicants in heat treated foods
 - Conclusions
 - References

PART 2 HEALTH RISKS OF ACRYLAMIDE AND OTHER HAZARDOUS COMPOUNDS IN HEAT-TREATED FOODS

Bio-monitoring of acrylamide
M Törnqvist, B Paulsson and S Osterman-Golkar, Stockholm University, Sweden
 - Introduction
 - Metabolism and reactivity
 - Chemical biomarkers, methods and experimental results
 - Application of bio-monitoring in human exposure situations
 - Comparison with other methods for exposure assessment
 - Usefulness of biomarkers in risk assessment
 - Future trends
 - Acknowledgements
 - References

Modelling of dietary exposure to acrylamide
J D van Klaveren, P E Boon and A de Mul, RIKILT – Institute of Food Safety, The Netherlands
 - Summary
 - Introduction
 - Different models to estimate dietary exposure to food contaminants
 - Dietary AA exposure assessments
 - Reduction of AA levels in food: implications
 - Exposure to AA in relation to reported toxicity
 - Discussion and European funded research projects
 - References

Assessing exposure levels of acrylamide
E J M Konnings, Food and Consumer Safety Authority and J G F Hogervorst, L J Schouten and P A van den Brandt, Maastricht University, The Netherlands
 - Rationale of exposure assessment
 - Difficulties in exposure assessment of acrylamide
 - Overview of dietary acrylamide exposure levels
 - Are the exposure estimates valid? Bioavailability
 - Acrylamide metabolism
 - Biomarkers of acrylamide exposure
 - Relevance of the biomarkers for exposure and risk assessment
 - References

Assessing human exposure to heterocyclic aromatic amines
M G Knize, University of California, USA
 - Introduction
 - Bio-monitoring
 - Food frequency questionnaires and doneness classification
 - Application of exposure assessment to risk
 - Conclusion
 - Acknowledgements
 - References

Mechanisms of carcinogenicity of heterocyclic amines
R J Turesky, NYS Department of Health, USA
 - Introduction
 - Bioactivation of HAAs, DNA adduct formation, mutagenesis and carcinogenesis
 - HA-protein adduct formation with haemoglobin and serum albumin
 - Analysis of HAAs and their metabolites in human urine
 - Other potential HAA biomarkers
 - Future trends
 - Sources of further information
 - References

Risk assessment techniques for acrylamide
J Alexander, Norway
 - Introduction
 - Exposure assessments
 - Hazard identification and characterisation
 - Carcinogenicity
 - Dose response analysis for various effects
 - Risk characterisation
 - Conclusions
 - References

The possible involvement of mutagenic and carcinogenic heterocyclic amines in human cancer
Y Totsuka, R Nishigaki, T Sugimura and K Wakabayashi, National Cancer Center Research Institute, Japan
 - Introduction
 - Formation of HCAs
 - In vitro and in vivo mutagenicity of HCAs
 - Metabolism of HCAs
 - Carcinogenicity of HCAs in rodents
 - Modulation of carcinogenic activity
 - Estimation of human intake and exposure of HCAs
 - Epidemiological studies
 - Risk from HCAs of development of human cancer
 - Acknowledgements
 - References

Health risks of 5-hydroxy-methyl-furfural (HMF) and related compounds
H Glatt and Y Sommer, German Institute of Human Nutrition, Germany
 - Introduction
 - Occurrence of HMF in foods and other consumer’s products
 - Absorption, biotransformation and elimination of HMF
 - Reaction of HMF with amino acids and protein
 - Acute and chronic toxicity of HMF and SMF
 - Genotoxicity of HMF, SMF and CMF
 - Carcinogenicity of HMF, SMF and CMF
 - Other furan derivatives formed from carbohydrates
 - Conclusions
 - Sources of further information
 - Acknowledgements
 - References

Factors affecting the mutagenicity of heterocyclic amines
H Glatt, German Institute of Human Nutrition, Germany
 - Introduction
 - Genotoxicity and carcinogenicity of HAs in standard models
 - Biotransformatio pathways
 - Overview of enzyme super-families involved in the biotransformation of HAs
 - Identification of specific human enzyme forma involved in the activation and inactivation of individual Has
 - Knockout and transgenic mouse models for HA-metabolising enzymes
 - Genetic polymorphism of human enzymes involved in the activation and inactivation of Has
 - Conclusions
 - Sources of further information
 - Acknowledgements
 - References

PART 3 MINIMISING THE FORMATION OF HAZARDOUS COMPOUNDS IN FOODS DURING HEAT TREATMENT

Controlling cooking conditions and ingredients to reduce the formation of heterocyclic amines in food
K Skog, Lund University, Sweden and M Jägerstad, Norway
 - Introduction
 - Chemical structures
 - Precursors
 - HCA levels in cooked foods
 - Daily intake of HCAs
 - Factors affecting the yield of HCAs
 - Effects of varying levels of natural precursors in meat
 - Cooking methods and ingredients
 - Conclusions and recommendations
 - References

Dietary compounds which protect against heterocyclic amines
S Knasmüller, C Hölzl, J Bichler, A Nersesyan and V A Ehrlich, Medical University of Vienna, Austria
 - Introduction
 - Mechanisms of protection
 - Methodological aspects
 - Protective effects of different foods and of individual food components
 - Conclusions and implications for food producers
 - Future trends
 - References

Controlling acrylamide formation during baking
T M Amerin, F Escher and R Amadò, Swiss Federal Institute of Technoloyg (ETH), Switzerland
 - Introduction
 - Acrylamide formation and ways to reduce its content in bakery products
 - Conclusions
 - References

Novel techniques to prevent the formation of acrylamide in processed food
E Shimoni, Israel Institute of Technology, Israel
 - Introduction
 - General considerations
 - Technological approaches for reducing acrylamide and other hazardous materials
 - Conclusion
 - Sources of further information
 - References