Overview
- Acrylamide in food is currently a very hot topic. It has been discussed at the Institute of Food Technologists
- The formation of potential carcinogens and neurotoxins in everyday food is clearly very important, and members of the agriculture and food industry need to be aware of the latest developments on this topic
- A proceedings from a conference on acrylamide fills this void
Part of the book series: Advances in Experimental Medicine and Biology (AEMB, volume 561)
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Table of contents (34 papers)
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Front Matter
Keywords
About this book
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.
Reviews
From the reviews:
"Exposure of humans to acrylamide cannot only come from external sources … but also from the diet. This new aspect initiates researchers to develop a better understanding of its formation … . a Symposium … took place in Anaheim, California on March 29-31, 2004. … The Proceedings of this symposium have been published in the Series ‘Advances in Experimental Medicine and Biology’ … . this volume is recommended to all researchers and professionals in the field of food science. They must have it … ." (Advances in Food Sciences, Vol. 28 (1), 2006)
Editors and Affiliations
Bibliographic Information
Book Title: Chemistry and Safety of Acrylamide in Food
Editors: Mendel Friedman, Don Mottram
Series Title: Advances in Experimental Medicine and Biology
DOI: https://doi.org/10.1007/b106417
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Business Media, LLC, part of Springer Nature 2005
Hardcover ISBN: 978-0-387-23920-0Published: 22 April 2005
Softcover ISBN: 978-1-4419-3672-1Published: 11 August 2011
eBook ISBN: 978-0-387-24980-3Published: 18 July 2006
Series ISSN: 0065-2598
Series E-ISSN: 2214-8019
Edition Number: 1
Number of Pages: XII, 466
Number of Illustrations: 147 b/w illustrations