Nutritional and Toxicological Consequences of Food Processing (Advances in Experimental Medicine and Biology, 289)

A variety of processing methods are used to make foods edible; to pennit storage; to alter texture and flavor; to sterilize and pasteurize food; and to destroy microorganisms and other toxins. These methods include baking, broiling, cooking, freezing, frying, and roasting. Many such efforts have both beneficial and harmful effects. It is a paradox of nature that the processing of foods can improve nutrition, quality, safety, and taste, and yet occasionally lead to the formation of anti-nutritional and toxic compounds. These multifaceted consequences of food processing arise from molecular interactions among nutrients with each other and with other food ingredients. Since beneficial and adverse effects of food processing are of increasing importance to food science, nutrition, and human health, and since many of the compounds formed have been shown to be potent carcinogens and growth inhibitors in animals, I organized a symposium broadly concerned with the nutritional and toxicological consequences of food processing. The symposium was sponsored by the American Institute of Nutrition (AIN) -Federation of American Societies for Experimental Biology (FASEB) for its annual meeting in Washington, D.C., April 1-5, 1990. Invited speakers were asked to develop at least one of the following topics: 1. Nutrient-nonnutrient interactions between amino acids, proteins, carbohydrates, lipids, minerals, vitamins, tannins, fiber, natural toxicants, etc. 2. Effects of radiation. 3. Thermally induced formation of dietary mutagens, antimutagens, carcinogens, anticarcinogens, antioxidants, and growth inhibitors. 4. Effects of pH on nutritional value and safety. Front Matter....Pages i-xi Food Safety Assurance: The European Perspective....Pages 1-9 Wholesomeness and Safety of Irradiated Foods....Pages 11-31 A Light-Induced Tryptophan-Riboflavin Binding: Biological Implications....Pages 33-48 Synthesis and Availability of Niacin in Roasted Coffee....Pages 49-59 Interaction between Casein and Vitamin a during Food Processing....Pages 61-73 Thermal Degradation of Carotenes and Influence on their Physiological Functions....Pages 75-82 Formation of Meat Mutagens....Pages 83-105 Formation of Heterocyclic Amines during Meat Extract Processing and Cooking....Pages 107-113 An Experimental Approach to Identifying the Genotoxic Risk by Cooked Meat Mutagens....Pages 115-131 Mutagens and Carcinogens in Cooked Foods: Concentration, Potency and Risk....Pages 133-133 Beef Supernatant-Fraction-Based Studies of Heterocyclic Amine-Mutagen Generation....Pages 135-135 Carcinogens in Our Food and Cancer Prevention....Pages 137-151 Modification of Carcinogen Metabolism by Indolylic Autolysis Products of Brassica Oleraceae ....Pages 153-163 Dietary Modulation of the Glutathione Detoxification Pathway and the Potential for Altered Xenobiotic Metabolism....Pages 165-169 Prevention of Adverse Effects of Food Browning....Pages 171-215 Inhibition of Browning by Sulfites....Pages 217-236 Hepatotoxicity Caused by Dietary Secondary Products Originating from Lipid Peroxidation....Pages 237-253 Dietary N-3 Polyunsaturated Fatty Acids of Fish Oils, Autoxidation ex vivo and Peroxidation in vivo: Implications....Pages 255-268 Formation and Action of Anticarcinogenic Fatty Acids....Pages 269-272 Residue Trypsin Inhibitor: Data Needs for Risk Assessment....Pages 273-279 Studies of Food Allergens: Soybean and Egg Proteins....Pages 281-293 Identification of Soy Protein Allergens in Patients with Atopic Dermatitis and Positive Soy Challenges: Determination of Change in Allergenicity after Heating or Enzyme Digestion....Pages 295-307 Reduction of Whey Protein Allergenicity by Processing....Pages 309-320 ELISA Analysis of Soybean Trypsin Inhibitors in Processed Foods....Pages 321-337 Effect of Heat on the Nutritional Quality and Safety of Soybean Cultivars....Pages 339-361 Utilization of Early Maillard Reaction Products by Humans....Pages 363-370 Digestibility of Processed Food Protein....Pages 371-388 Amino Acid Ratings of Different Forms of Infant Formulas Based on Varying Degrees of Processing....Pages 389-402 Nutritional Value of Processed Rapeseed Meal....Pages 403-414 Improvement in the Nutritional Quality of Bread....Pages 415-445 Formation, Nutritional Value, and Safety of D-Amino Acids....Pages 447-481 Effect of Food Processing and Preparation on Mineral Utilization....Pages 483-498 The Effect of Food Processing on Phytate Hydrolysis and Availability of Iron and Zinc....Pages 499-508 Anti-Nutritive Effects of Dietary Tin....Pages 509-524 Back Matter....Pages 525-541 Thirty-four contributions from the April 1990 conference address the multifaceted consequences of food processing, specifically: nutrient- nonnutrient interactions; effects of radiation; thermally induced formation of dietary mutagens, antimutagens, carcinogens, anticarcinogens, antioxidants, and growth inhibitors; effects of pH on nutritional value and safety; oxidizing agents; food allergenicities; metabolic detoxification pathways; prevention of adverse effects; beneficial effects; and risk assessment