Acrylamide formation in air-fried versus deep and oven-fried potatoes
Frontiers in Nutrition,
Год журнала:
2024,
Номер
10
Опубликована: Янв. 11, 2024
Introduction
Present
study
investigates
the
effects
of
different
home
pre-treatment
processes
and
cooking
techniques
on
acrylamide
content
fried
potatoes.
Methods
Potato
sticks
were
prepared
in
two
ways
(washing
soaking)
cooked
with
three
other
(air
frying,
deep
oven
frying).
Acrylamide
analyses
performed
potatoes
using
an
LC-MS/MS
method.
Results
The
highest
was
found
air
fryer
(12.19
±
7.03
μg/kg).
This
followed
by
frying
(8.94
9.21
μg/kg)
(7.43
3.75
However,
difference
between
contents
according
to
methods
not
statistically
significant.
that
subjected
soaking
all
lower
than
soaked
only
washed.
In
deep-frying
method,
it
significant
contained
less
(
p
=
0.029).
Discussion
It
is
important
highlight
relatively
low
levels
oven-frying,
both
washing
groups
present
study.
Although
fryers,
which
have
become
widely
used
as
alternative
recent
years,
provide
French
fries
oil,
their
role
formation
should
be
further
investigated.
Язык: Английский
Traditional food processing and Acrylamide formation: A review
Heliyon,
Год журнала:
2024,
Номер
10(9), С. e30258 - e30258
Опубликована: Апрель 27, 2024
Tradition
methods
that
are
applied
for
the
processing
of
food
commonly
use
relatively
high
temperature
and
long
cooking
time
preparation
foods.
This
foods
especially
in
presence
carbohydrate
is
highly
associated
with
formation
acrylamide.
Acrylamide
a
process
contaminant
toxic
to
humans
remains
as
global
issue.
The
occurrence
acrylamide
traditional
major
public
health
problem.
Studies
conducted
different
countries
indicated
traditionally
processed
linked
Therefore,
understanding
factors
influencing
during
techniques
crucial
ensuring
safety
minimizing
exposure
this
harmful
chemical
compound.
Several
research
reports
indicate
proper
most
effective
solution
address
concerns
by
identifying
susceptible
formation.
review
aims
provide
an
overview
their
potential
contribution
highlight
importance
mitigating
its
products.
information
obtained
may
be
great
value
future
researchers,
policymakers,
society,
manufacturers.
Язык: Английский
Food contaminants: Impact of food processing, challenges and mitigation strategies for food security
Food Research International,
Год журнала:
2024,
Номер
191, С. 114739 - 114739
Опубликована: Июль 6, 2024
Язык: Английский
Dietary acrylamide-linked burden of cancers in four sub-sahara African countries: A review and data synthesis
Heliyon,
Год журнала:
2023,
Номер
10(1), С. e23075 - e23075
Опубликована: Дек. 12, 2023
Acrylamide
(AA)
is
a
food
processing
byproduct
that
forms
at
high
temperatures
and
classified
as
probable
human
carcinogen.
Previous
studies
have
linked
AA
to
kidney,
uterus,
ovary
cancer
burdens,
but
its
study
in
African
countries
remains
underexplored.
This
systematically
used
six
recent
articles
on
dietary
concentration
data
from
scholarly
databases
using
specific
search
terms.
We
also
collected
health
metrics
secondary
the
Institute
of
Health
Metrics
Evaluation
other
sources
for
period
2015–2019.
Monte-Carlo
simulation
integrate
exposure,
risks,
estimate
burdens.
The
results
showed
modal
healthy
life
years
lost
ranged
0.00488
(Ghana)
0.218
(Ethiopia)
per
100,000
population.
median
statistic
indicated
1.2
26.10
Ghana
Ethiopia,
respectively,
due
three
types.
four-country
areas'
total
disability-adjusted
(DALYs)
were
63.7
life-year
losses.
Despite
limitations
non-standardized
age-related
consumption
few
inclusive
articles,
probabilistic
approach
may
account
uncertainties
provide
valid
conclusions.
Язык: Английский
Is diet related to skin condition? A Mendelian randomization study
Archives of Dermatological Research,
Год журнала:
2024,
Номер
316(6)
Опубликована: Июнь 1, 2024
Язык: Английский
Estimation of the Dietary Acrylamide Exposure of the Turkish Population: An Emerging Threat for Human Health
Nutrients,
Год журнала:
2024,
Номер
16(18), С. 3088 - 3088
Опубликована: Сен. 13, 2024
Acrylamide
is
a
contaminant
formed
during
heat
treatment
that
poses
potential
health
risks
and
occurs
naturally
in
foods.
Therefore,
it
crucial
to
evaluate
exposure
from
the
consumption
of
foods
containing
acrylamide
since
dietary
continues
throughout
life.
In
this
study,
level
people
living
Türkiye
estimated.
Consumption
total
28
9
different
food
groups
was
calculated
using
deterministic
model
under
two
scenarios.
The
levels
were
evaluated
terms
carcinogenic,
non-carcinogenic
neurotoxic
risks.
daily
individuals
aged
15
older
determined
as
58
µg/day
(0.85
µg/kg
bw/day)
196
(2.80
for
good
bad
scenarios,
respectively.
highest
scenario
came
brewed
black
tea
(29%),
whereas
French
fries
(50%)
source
scenario.
According
hazard
index
(HI)
margin
(MOE)
data,
(all
food)
considered
safe,
while
has
serious
carcinogenic
risk
(CR)
both
scenarios
carry
significant
It
therefore
important
consumers,
producers
official
institutions
collaborate
take
measures
reduce
exposure.
Язык: Английский