China
Africa
Explore chapters and articles related to this topic
Andrological causes of recurrent implantation failure
Published in Efstratios M. Kolibianakis, Christos A. Venetis, Recurrent Implantation Failure, 2019
Chrisanthi Marakaki, Georgios A. Kanakis, Dimitrios G. Goulis
Acrylamide and glycidamide (a reactive epoxide metabolite from acrylamide) are industrial chemicals that are used in several ways, such as the production of polyacrylamides for wastewater treatment, textiles, paper processing, and cosmetics. Acrylamide is also a product formed in certain foods prepared at high-temperature frying, baking, or roasting, such as fried potatoes, bakery products, and coffee, and has been associated with a decrease in sperm count, motility, and morphology. Acrylamide has been shown to induce disruption or breakage of chromosomes, whereas glycidamide has mutagenic effects.78,79 There no studies on the effects of these compounds on RIF but low-dose chronic exposure is proposed to cause mutations without affecting the fertilization capacity of sperm or leading to deaths in the offspring, therefore allowing these mutations to be inherited.78
Experimental Protocols for Generation and Evaluation of Articular Cartilage
Published in Kyriacos A. Athanasiou, Eric M. Darling, Grayson D. DuRaine, Jerry C. Hu, A. Hari Reddi, Articular Cartilage, 2017
Kyriacos A. Athanasiou, Eric M. Darling, Grayson D. DuRaine, Jerry C. Hu, A. Hari Reddi
Several of the chemicals used are toxic; SDS is a very fine powder that is extremely irritating to the lungs, eyes, and skin. Always wear dust mask, glasses, and gloves. Acrylamide is a neurotoxic material; wear gloves, glasses, and a dust mask. Liquid solutions should be used when possible to reduce the risk of exposure. If possible, use of a fume hood is recommended when weighing out or initially mixing these reagents into solution.
Effect of acrylamide in steeping robusta coffee (Coffea canephora var. robusta) on memory function and histopathological changes of brain cells in male rats (Rattus norvegicus)
Published in Robert Hofstra, Noriyuki Koibuchi, Suthat Fucharoen, Advances in Biomolecular Medicine, 2017
D.Y. Lestari, M. Bahrudin, Rahayu Fadhil, A.W. A’ini
Additionally, steeping robusta coffee contains acrylamide, which is the end product in the process of roasting coffee, appears as a clear crystal, is odorless, easily soluble in water, and present in many other organic solvents, but insoluble in benzene and heptane. A cup of coffee contains acrylamide at a concentration ranging from 0.32 to 1.46 g/30 ml in 6 g of coffee. Acrylamide is a harmful substance that has the potential to cause cancer in about 2% of cases each year in the world. Acrylamide is usually found in foods that are processed using high temperatures above 150ºC. Acrylamide is not formed at a temperature below 120°C.6
Acrylamide in foods: from regulation and registered levels to chromatographic analysis, nutritional relevance, exposure, mitigation approaches, and health effects
Published in Toxin Reviews, 2022
Mónica Quesada-Valverde, Graciela Artavia, Fabio Granados-Chinchilla, Carolina Cortés-Herrera
Apart from the aforementioned products considered the main foods to control due to their acrylamide content, other foodstuffs are of interest that the EU does not currently regulate. Kaplan and coworkers (2009) assessed ACR in grilled Turkish meats and found ACR levels between 20 and 250 μg kg−1. Lambert and coworkers (2018) examined French infant and toddler foods and found that follow-up and infant formulas exhibited the lowest concentrations of ACR. Meanwhile, sweet and savory biscuits and bars showed the highest levels of ACR. ACR has been reported in oxidized black olives and, interestingly, their brine (Pérez-Nevado et al.2018). Additionally, the authors found an inverse relationship between polyphenol content and ACR during the baking of table olives. In German cocoa and chocolate products, ACR levels ranged from below 30–490 μg kg−1 values distinctly beneath the general signal value for ACR in the country (Raters and Matissek 2018). Forstova and coworkers (2014) showed that ACR values for leavened sourdough rye/wheat bread demonstrate that a low pH in these kinds of bread determines relatively low ACR levels (i.e. 7–22 μg kg−1). Daniali and coworkers (2016, 2018) have already demonstrated that oils and fats in the presence of Asn produced variable levels of ACR and associated them with the product’s oxidation values. This evidence the relevance of monitoring the cooking oil quality parameters. On its own, the finding is worrisome as oil is a still prevalent way to cook foods both within households and the food industry.
Dietary Pattern, Genomic Stability and Relative Cancer Risk in Asian Food Landscape
Published in Nutrition and Cancer, 2022
Razinah Sharif, Suzana Shahar, Nor Fadilah Rajab, Michael Fenech
In a recent study in Iran, acrylamide was detected in more than 90% of the food samples tested (51); and the incremental lifetime cancer risk (ILCR) of bread acrylamide calculated for adults and children was found to be higher than the permissible lifetime carcinogenic risk value established by USEPA. A previous study in Turkey showed that foods that contributed to acrylamide exposure were, arranged from high to low, as follows: bread, crackers, biscuits, baby biscuits, powdered cereal-based baby foods, baby bread-rusks and breakfast cereals as well as in coffee (52, 53). Another study in Turkey on the effect of cooking their traditional food patty showed the maximum acrylamide content was found in the rolled patties fried with sunflower oil, and the minimum acrylamide content was found in the rolled patties fried with corn oil (54). A decrease of 39–65% in acrylamide formation in the rolled patties covered with egg was found indicating that coating might reduce the acrylamide formation. Research on how to reduce acrylamide content is not well documented. One of the few papers investigated the efficiency of antioxidant of bamboo leaves (AOB) and extract of green tea (EGT) on the reduction of acrylamide in fried bread sticks (55). Results showed that nearly 82.9% and 72.5% of acrylamide was reduced when the AOB and EGT are added, while keeping the original flavor and crispness of fried bread sticks.
Hepatoprotective effect of Raspberry ketone and white tea against acrylamide-induced toxicity in rats
Published in Drug and Chemical Toxicology, 2022
Soha M. Hamdy, Zakaria El-Khayat, Abdel Razik Farrag, Ola N. Sayed, Mervat M. El-Sayed, Diaa Massoud
Acrylamide doesn’t exist in nature (Blank et al. 2005). It is formed in human foods rich with carbohydrate (Rosén and Hellenäs 2002, Roach et al. 2003). Acrylamide is formed via Maillard browning interaction in food that heated at high temperature between glucose and asparagine (Mottram et al. 2002, Rydberg et al. 2003, Blank et al. 2005). A lot of practical researches proved the toxicity of acrylamide on various organs (Rice 2005, Wang et al. 2010, Raju et al. 2015, Zhao et al. 2017) and it was established that it has a carcinogenic impacts on mice and rats (Robinson et al. 1986, Friedman et al. 1995) that may cause a potential risk on human health (Koyama et al. 2006, Pelucchi et al. 2006, Jiang et al. 2007, Zhou et al. 2013, Riboldi et al. 2014).