Chemistry and Safety of Acrylamide in Food (Advances in Experimental Medicine and Biology Book 561)

Reports that heat processing of foods induces the formation of acrylamide heightened interest in the chemistry, biochemistry, and safety of this compound. Acrylamide-induced neurotoxicity, reproductive toxicity, genotoxicity, and carcinogenicity are potential human health risks based on animal studies. Because exposure of humans to acrylamide can come from both external sources and the diet, there exists a need to develop a better understanding of its formation and distribution in food and its role in human health. To contribute to this effort, experts from eight countries have presented data on the chemistry, analysis, metabolism, pharmacology, and toxicology of acrylamide. Specifically covered are the following aspects: exposure from the environment and the diet; biomarkers of exposure; risk assessment; epidemiology; mechanism of formation in food; biological alkylation of amino acids, peptides, proteins, and DNA by acrylamide and its epoxide metabolite glycidamide; neurotoxicity, reproductive toxicity, and carcinogenicity; protection against adverse effects; and possible approaches to reducing levels in food. Cross-fertilization of ideas among several disciplines in which an interest in acrylamide has developed, including food science, pharmacology, toxicology, and medicine, will provide a better understanding of the chemistry and biology of acrylamide in food, and can lead to the development of food processes to decrease the acrylamide content of the diet. Interest In The Chemistry, Biochemistry, And Safety Of Acrylamide Is Running High. These Proceedings Contain Presentations By Experts From Eight Countries On The Chemistry, Analysis, Metabolism, Pharmacology, And Toxicology Of The Compound. Acrylamide In Food : The Discovery And Its Implications / Margareta Tornqvist -- Acrylamide Neurotoxicity : Neurological, Morphological And Molecular Endpoints In Animal Models / Richard M. Lopachin -- The Role Of Epidemiology In Understanding The Relationship Between Dietary Acrylamide And Cancer Risk In Humans / Lorelei A. Mucci And Hans-olov Adami -- Mechanisms Of Acrylamide Induced Rodent Carcinogenesis / James E. Klaunig And Lisa M. Kamendulis -- Exposure To Acrylamide / Barbara J. Petersen And Nga Tran Edited By Mendel Friedman And Don Mottram. Includes Bibliographical References And Indexes. Reports that heat processing of foods induces the formation of acrylamide heightened interest in the chemistry, biochemistry, and safety of this compound. This work presents data on the chemistry, analysis, metabolism, pharmacology, and toxicology of acrylamide

Interest in the chemistry, biochemistry, and safety of acrylamide is running high. These proceedings contain presentations by experts from eight countries on the chemistry, analysis, metabolism, pharmacology, and toxicology of the compound.