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1.
Analysis of acrylamide,a carcinogen formed in heated foodstuffs   总被引：55，自引：0，他引：55  
Reaction products (adducts) of acrylamide with N termini of hemoglobin (Hb) are regularly observed in persons without known exposure. The average Hb adduct level measured in Swedish adults is preliminarily estimated to correspond to a daily intake approaching 100 microg of acrylamide. Because this uptake rate could be associated with a considerable cancer risk, it was considered important to identify its origin. It was hypothesized that acrylamide was formed at elevated temperatures in cooking, which was indicated in earlier studies of rats fed fried animal feed. This paper reports the analysis of acrylamide formed during heating of different human foodstuffs. Acrylamide levels in foodstuffs were analyzed by an improved gas chromatographic-mass spectrometric (GC-MS) method after bromination of acrylamide and by a new method for measurement of the underivatized acrylamide by liquid chromatography-mass spectrometry (LC-MS), using the MS/MS mode. For both methods the reproducibility, given as coefficient of variation, was approximately 5%, and the recovery close to 100%. For the GC-MS method the achieved detection level of acrylamide was 5 microg/kg and for the LC-MS/MS method, 10 microg/kg. The analytic values obtained with the LC-MS/MS method were 0.99 (0.95-1.04; 95% confidence interval) of the GC-MS values. The LC-MS/MS method is simpler and preferable for most routine analyses. Taken together, the various analytic data should be considered as proof of the identity of acrylamide. Studies with laboratory-heated foods revealed a temperature dependence of acrylamide formation. Moderate levels of acrylamide (5-50 microg/kg) were measured in heated protein-rich foods and higher contents (150-4000 microg/kg) in carbohydrate-rich foods, such as potato, beetroot, and also certain heated commercial potato products and crispbread. Acrylamide could not be detected in unheated control or boiled foods (<5 microg/kg). Consumption habits indicate that the acrylamide levels in the studied heated foods could lead to a daily intake of a few tens of micrograms.  相似文献   

2.
The aim of this study was to determine the relationship between the oxidative and reductive metabolic pathways of acrylamide (AA) in the nonsmoking general population. For the first time both the blood protein adducts and the urinary metabolites of AA and glycidamide (GA) were quantified in an especially designed study group with even distribution of age and gender. The hemoglobin adducts N-carbamoylethylvaline (AAVal) and N-( R, S)-2-hydroxy-2-carbamoylethylvaline (GAVal) were detected by GC-MS/MS in all blood samples with median levels of 30 and 34 pmol/g of globin, respectively. Concentrations ranged from 15 to 71 pmol/g of globin for AAVal and from 14 to 66 pmol/g of globin for GAVal. The ratio GAVal/AAVal was 0.4-2.7 (median = 1.1). The urinary metabolites were determined by LC-MS/MS. Of all urine samples examined 99% of N-acetyl- S-(2-carbamoylethyl)- l-cysteine (AAMA) levels and 73% of N-( R/ S)-acetyl- S-(2-carbamoyl-2-hydroxyethyl)- l-cysteine (GAMA) levels were above the LOD (1.5 microg/L). Concentrations ranged from 相似文献   

3.
The effect of fiber and fat contents of food and of age and sex of animals on the formation of hemoglobin adducts of acrylamide (AA-Hb) in blood has been studied. The results suggest that the absorption of acrylamide (AA) present in food is not affected by the fiber or fat contents of food. However, AA-Hb resulting from the intake of an aqueous solution of AA is dependent on the age and sex of rats: AA-Hb levels were higher in females than in males (3.53- and 2.55-fold higher, respectively, for AA doses of 25 and 100 mg/kg) and in younger than in older rats (30.1% higher in 1.5 month old as compared to 14 month old rats). In males, AA-Hb levels found after the oral administration of AA in an aqueous solution were significantly lower than those found after dietary or intravenous administration. In conclusion, these results show the existence of significant differences in AA bioavailability from an aqueous solution depending on the sex and age of animals. If similar differences also occur in humans, they would be relevant to assess the exposure of different subpopulations to AA.  相似文献   

4.
Inhibition of acrylamide toxicity in mice by three dietary constituents   总被引：1，自引：0，他引：1  
The inhibitory effects of three dietary constituents, tea polyphenols, resveratrol, and diallyl trisulfide, on acrylamide-biomacromolecule (liver DNA, protamine, and hemoglobin) adduct formation at human exposure level were studied by accelerator mass spectrometry. The results demonstrated that the three dietary constituents all significantly inhibited the formation of acrylamide adducts with liver DNA, whereas tea polyphenols and diallyl trisulfide reduced protamine and hemoglobin adducts, respectively. Further biochemical studies showed that acrylamide could significantly inactivate creatine kinase and glutathione S-transferase and deplete glutathione. When the inhibitors were cotreated with acrylamide, all of them could effectively recover the activities of creatine kinase. In addition, tea polyphenols and diallyl trisulfide could increase glutathione S-transferase activity remarkably. On the basis of these results, mechanisms of the effects are discussed. This study might provide a beneficial guide to people's diet for the purpose of reducing the harmful effect of acrylamide.  相似文献   

5.
We examined the gender-related association between household exposure to environmental tobacco smoke (ETS) and pulmonary function among 862 children and adolescents aged 6 to 17 years living in the town of Humboldt, Saskatchewan, in 1993. Pulmonary function tests included forced vital capacity (FVC), forced expiratory volume in one second (FEV1), maximum mid-expiratory flow rate (FEF25-75), and flow rates at 75%, 50%, and 25% of vital capacity (Vmax75, Vmax50, and Vmax25). Each pulmonary function test variable was regressed on age, height, weight, and their quadratic and cubic polynomials, with the terms significant at the alpha level of 0.10 being retained. Residuals for the pulmonary function test variables, which are the differences between the observed and predicted values, were calculated. Estimations of ETS exposure were parental smoking status, number of household smokers, total daily cigarette consumption, and number of cigarettes smoked daily at home by household members. Maternal smoking status was significantly related to residual FEF25-75, Vmax75, Vmax50, and Vmax25. Number of household smokers and daily cigarette consumption by household members were significantly associated with FEV1, FEF25-75, Vmax75, Vmax50, and Vmax25, and the association between ETS exposure and pulmonary function was stronger in girls than in boys. Interaction of gender and number of cigarettes smoked daily at home was significantly related to FEF25-75, Vmax75, Vmax50, and Vmax25 among the non-smoking subjects. We concluded that ETS exposure had a larger effect on pulmonary function in girls than in boys.  相似文献   

6.
An on-line MS/MS technique was used to study the generation of acrylamide in rye-, wheat-, and potato-based systems during cooking. Acrylamide release to the gas phase was monitored continuously and was correlated with the acrylamide content of samples using a calibration based upon the partition of [1,2,3-(13C3)]acrylamide. On-line results at 180 degrees C were compared with data relating to the same systems obtained through GC-MS analysis. Agreement between the two techniques was notable, both in terms of the temporal profiles of acrylamide generation and when comparing the relative magnitudes of results for potato, wheat, and rye determined by each method. The effects of pH (citric acid) and added amino acids (soy protein hydrolysate) on the generation of acrylamide in hydrated potato flake were modeled at 180 degrees C. It was concluded that a combined treatment of low levels of each additive could result in significant reductions in acrylamide, although the effects of such treatments on sensory properties such as color and flavor remain to be evaluated.  相似文献   

7.
Acrylamide in foods: occurrence,sources, and modeling   总被引：24，自引：0，他引：24  
Acrylamide in food products-chiefly in commercially available potato chips, potato fries, cereals, and bread-was determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Samples were homogenized with water/dichloromethane, centrifuged, and filtered through a 5 kDa filter. The filtrate was cleaned up on mixed mode, anion and cation exchange (Oasis MAX and MCX) and carbon (Envirocarb) cartridges. Analysis was done by isotope dilution ([D(3)]- or [(13)C(3)]acrylamide) electrospray LC-MS/MS using a 2 x 150 mm (or 2 x 100 mm) Thermo HyperCarb column eluted with 1 mM ammonium formate in 15% (or 10% for the 2 x 100 mm column) methanol. Thirty samples of foods were analyzed. Concentrations of acrylamide varied from 14 ng/g (bread) to 3700 ng/g (potato chips). Acrylamide was formed during model reactions involving heating of mixtures of amino acids and glucose in ratios similar to those found in potatoes. In model reactions between amino acids and glucose, asparagine was found to be the main precursor of acrylamide. Thus, in the reaction between nitrogen-15 (amido)-labeled asparagine and glucose, corresponding (15)N-labeled acrylamide was formed. The yield of the model reaction is approximately 0.1%.  相似文献   

8.
Acrylamide is a probable human carcinogen that is found in many roasted and baked foods. This paper describes two sensitive and reliable LC-(ESI)MS/MS methods for the analysis of (1) acrylamide and (2) common acrylamide precursors (i.e., glucose, fructose, asparagine, and glutamine) in raw and roasted almonds. These methods were used to evaluate the impact of roasting temperatures (between 129 and 182 °C) and times on acrylamide formation. Controlling the roasting temperature at or below 146 °C resulted in acrylamide levels below 200 ppb at all roasting times evaluated. Six varieties of almonds collected in various regions of California over two harvest years and roasted at 138 °C for 22 min had acrylamide levels ranging from 117 ± 5 μg/kg (Sonora) to 221 ± 95 μg/kg (Butte) with an average of 187 ± 71 μg/kg. A weak correlation between asparagine content in raw almonds and acrylamide formation was observed (R(2) = 0.6787). No statistical relationship was found between acrylamide formation and almond variety, orchard region, or harvest year. Stability studies on roasted almonds indicated that acrylamide levels decreased by 12.9-68.5% (average of 50.2%) after 3 days of storage at 60 °C. Short-term elevated temperature storage may be another approach for mitigating acrylamide levels in roasted almonds.  相似文献   

9.
OBJECTIVE: To study associations between reported sugar intake and salivary bacteria (mutans streptococci, MS and lactobacilli, LB), and sugar intake in relation to body mass index (BMI), in women and adolescents. DESIGN: Cross-sectional study. Habitual dietary intake was reported in a questionnaire and whole saliva samples were collected and cultivated. SETTING: Stockholm, Sweden. SUBJECTS: Four hundred and fourteen mothers and their 16-year-old children (57% girls). RESULTS: Reported total sugar intake was significantly associated with LB in mothers (P = 0.001), but not in daughters and sons (P = 0.03 for mother-son interaction). When excluding lactose, the associations with LB and MS were significant in daughters (P = 0.032 and 0.005, respectively). High BMI and sugar intake from milk were independently associated with MS counts in mothers in a multiple regression model (R2 = 0.053). In daughters, sugar from beverages, candies/chocolates and fruits were all independently associated with MS counts (R2 = 0.074), whereas in sons, only mothers' MS counts were associated (R2 = 0.084). High BMI, low intake from cooked meals and high intake of candies/chocolates were all independently associated with LB in mothers (R2 = 0.076), while, except for candies/chocolates in daughters, no significant associations were found in children. BMI was significantly associated with bacteria counts in both mothers and children, whereas reported sugar intake was not. CONCLUSION: The associations between reported sugar intake and bacteria were generally weak. In mothers and daughters, some significant associations were found, but not in sons. Bacteria counts, but not reported sugar intake, were positively associated with BMI.  相似文献   

10.
Acrylamide, a chemical formed during heating of human foods, reacts with N-terminal valine in hemoglobin (Hb) and forms stable reaction products (adducts). These adducts to N-terminal valine in Hb have been used to estimate daily intake of acrylamide. Daily intake of acrylamide estimated from Hb adduct levels was higher than daily intake estimated from dietary questionnaires, possibly indicating other sources of exposures. Therefore, in this study the possible endogenous formation of acrylamide was investigated by treating mice with FeSO 4, 1-methyl-4-phenyl-1,2,3,6-tetrahydropyridine-hydrochloric acid (MPTP), or methamphetamine (METH). Acrylamide Hb adducts were determined, and a significant increase ( p < 0.05) in acrylamide Hb adduct levels was observed 24 h following treatment with FeSO 4 and 72 h following treatment with MPTP or METH. The results of this study show that acrylamide Hb adduct levels are increased in mice treated with compounds known to induce free radicals, thus suggesting the endogenous production of acrylamide.  相似文献   

11.
Analysis of coffee for the presence of acrylamide by LC-MS/MS   总被引：5，自引：0，他引：5  
A variety of popular instant, ground, and brewed coffees were analyzed using a modified liquid chromatography-tandem mass spectrometry (LC-MS/MS) method specifically developed for the determination of acrylamide in foods. Coffee test portions were spiked with 13C3-labeled acrylamide as an internal standard prior to their extraction and cleanup. Ground coffees (1 g) and instant coffees (0.5 g) were extracted by shaking with 9 mL of water for 20 min. Brewed coffee test portions (9 mL) were taken through the cleanup procedure without further dilution with extraction solvent. Coffee test portions were cleaned up by passing 1.5 mL first through an Oasis HLB (hydrophilic/lipophilic copolymer sorbent) solid phase extraction (SPE) cartridge and then a Bond Elut-Accucat (cation and anion exchange sorbent) SPE cartridge. The cleaned up extracts were analyzed by positive ion electrospray LC-MS/MS. The MS/MS data was used to detect, confirm, and quantitate acrylamide. The limit of quantitation of the method was 10 ng/g for ground and instant coffees and 1.0 ng/mL for brewed coffee. The levels of acrylamide ranged from 45 to 374 ng/g in unbrewed coffee grounds, from 172 to 539 ng/g in instant coffee crystals, and from 6 to 16 ng/mL in brewed coffee.  相似文献   

12.
Consistent evidence suggests that the probable human carcinogen acrylamide is formed in starch-rich foodstuffs through heat-induced interaction of asparagine and reducing sugars during Maillard browning. However, information regarding the influence of processing parameters on acrylamide formation is scarce. We investigated the impact of temperature, heating time, browning level, and surface-to-volume ratio (SVR) on acrylamide generation in fried potatoes. Acrylamide content was determined by liquid chromatography (LC) and electrospray ionization tandem mass spectrometry (ESI-MS/MS). In potato shapes with low SVR, acrylamide content consistently increased with increasing temperature and processing times. By contrast, in shapes with intermediate to high SVR, maximal acrylamide formation occurred at 160-180 degrees C, while higher temperatures or prolonged processing times caused a decrease of acrylamide levels. Moreover, browning levels were not a reliable measure of acrylamide content in large-surface products.  相似文献   

13.
Since the discovery of acrylamide in foods, there have been many calculations of dietary exposure. Total diet studies have been commonly used to estimate consumer exposure of acrylamide; however, these often fall short in evaluating true exposure levels because of limitations in small occurrence data sets. Dietary exposure to acrylamide can also be estimated by use of modeling packages. The U.K. Food Standards Agency and the Food Safety Authority of Ireland have prepared estimates for dietary acrylamide exposure using semiprobabilistic and probabilistic modeling. Occurrence data were obtained from the European Union acrylamide monitoring database, whereas consumption data were obtained from the relevant U.K. and Irish National Diet and Nutrition Surveys. The mean adult U.K. consumer exposure was estimated as 0.61 microg/kg of body weight (bw)/day and high-level adult consumer exposure (P97.5) as 1.29 microg/kg of bw/day. The mean adult Irish consumer exposure was estimated as 0.59 microg/kg of bw/day and the high-level adult consumer exposure (P97.5) as 1.75 microg/kg of bw/day. Owing to the wide range of acrylamide levels in foods, semiprobabilistic modeling does not always provide an accurate picture of dietary exposure levels and patterns. Therefore, a comparison of semiprobabilistic assessments to probabilistic assessments of U.K. and Irish dietary exposure estimates of certain food groups is provided.  相似文献   

14.
The present study was to demonstrate the efficiency of antioxidant of bamboo leaves (AOB) on the reduction of acrylamide during thermal processing and to summarize the optimal level of AOB applied in potato-based products. Potato crisps and French fries were immersed into different contents of AOB solution, and the frying processing parameters were optimized. The acrylamide content was determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The sensory evaluation was performed in double blind manner. Our results showed that nearly 74.1% and 76.1% of acrylamide in potato crisps and French fries was reduced when the AOB addition ratio was 0.1% and 0.01% (w/w), respectively. The maximum inhibitory rate was achieved when the immersion time was designed as 60 s. Sensory evaluation results showed that the crispness and flavor of potato crisps and French fries processed by AOB solution had no significant difference compared to normal potato matrixes (P > 0.05) when the AOB addition ratio was <0.5% (w/w). These results suggested that AOB could significantly reduce acrylamide formation in potato-based foods and keep original crispness and flavor of potato matrixes. This study could be regarded as a pioneer contribution on the reduction of acrylamide in various foods by natural antioxidants.  相似文献   

15.
Rugged LC-MS/MS survey analysis for acrylamide in foods   总被引：8，自引：0，他引：8  
The described liquid chromatography-tandem mass spectrometry (LC-MS/MS) method for the detection of acrylamide in food entails aqueous room temperature extraction, SPE cleanup, and analysis by LC-MS/MS. The method is applicable to a wide variety of foods. [(13)C(3)]acrylamide is the internal standard. The limit of quantitation is 10 ppb (microg/kg). Data were obtained in duplicate from >450 products representing >35 different food types. The variability in analyte levels in certain food types suggests that it may be possible to reduce acrylamide levels in those foods.  相似文献   

16.
OBJECTIVES: To assess the vitamin D status of Irish postmenopausal women during wintertime, and to examine its relationship with serum parathyroid hormone (PTH) and biochemical markers of bone turnover. In addition, the determinants of wintertime serum 25-hydroxyvitamin D (25OH-D) levels in these women were investigated. DESIGN: A cross-sectional observational study. SETTING: Cork City, Ireland (52 degrees N). SUBJECTS: Ninety-five apparently healthy, free-living postmenopausal women (aged 51-75 years), not taking any medication and free from any condition likely to affect vitamin D status or calcium/bone metabolism. RESULTS: Forty-eight per cent and 7% of women had serum 25OH-D levels <50 nmol l(-1) and <25 nmol l(-1), respectively. 25OH-D levels in these women were positively associated with dietary calcium intake (P = 0.0002) and use of vitamin D-containing supplements (P = 0.031), and negatively associated with cigarette smoking (P = 0.027) and body mass index (BMI) (P = 0.030). Low serum 25OH-D levels (<50 nmol l(-1)) were associated (P < 0.01) with elevated serum PTH levels. There were no significant differences in urinary pyridinium crosslinks or serum osteocalcin, biochemical indices of bone turnover, between subjects with serum 25OH-D levels above or below 50 nmol l(-1). CONCLUSION: A high proportion of Irish postmenopausal women had low vitamin D status (<50 nmol l(-1)) during late wintertime, which appeared to lead to elevated levels of serum PTH but not of bone turnover markers. Use of regular low-dose supplemental vitamin D, meeting daily calcium recommendations, cessation of smoking and maintaining BMI in the normal range are important factors that could help maintain adequate vitamin D levels during wintertime in these women.  相似文献   

17.
A recently developed headspace/solid-phase microextraction/gas chromatograph (GC) equipped with a nitrogen-phosphorus detector (NPD) (HS/SPME/GC/NPD) method was used to analyze acrylamide formed in an aqueous polyacrylamide solution (25%) treated by heat or photo-irradiation. Original polyacrylamide contained 0.43 +/- 0.11 microg/mL of acrylamide. When polyacrylamide solution was heated at 70 degrees C for 16 h with 0.5% potassium persulfate, the amount of acrylamide increased to 1.02 +/- 0.11 microg/mL. When polyacrylamide solution was irradiated by UV (lambda = 300 nm) for 16 h with 0.05% 2-anthraquinone sulfate sodium salt, the amount of acrylamide increased to 1.14 +/- 0.54 microg/mL. Polyacrylamide has been used in cosmetic formulations. The present study, therefore, suggests that there is another route of acrylamide exposure to humans in addition to foods and beverages.  相似文献   

18.
OBJECTIVE: We investigated whether experienced food insecurity was associated with weight control behaviour of adolescents. DESIGN: A national survey of 16-year-old students with the six-item food security scale, questions concerning intentions of trying to change weight, physical activity patterns, and measurement of height and weight. SETTING: Representative sample of 29 schools in Trinidad, West Indies. SUBJECTS: Data analysed for 1903 subjects including 1484 who were food-secure and 419 who were food-insecure. RESULTS: In the whole sample, food security status did not vary by body mass index (BMI) category. 'Trying to gain weight' and 'spending most free time in activities involving little physical effort' were each associated with lower BMI. 'Trying to gain weight' was more frequent in food-insecure subjects (135, 32%) than in food-secure subjects (369, 25%, P = 0.012). After adjustment for BMI, age, sex, ethnicity and socio-economic variables, the adjusted odds ratio (OR) of 'trying to gain weight' for food-insecure subjects was 1.39 (95% confidence interval (CI) 1.07-1.82, P = 0.014). Food-insecure subjects (197, 47%) were more likely than food-secure subjects (575, 39%) to report that most of their free time was spent doing things that involved little physical effort (P = 0.003). This association was not explained by adjustment for BMI, age, sex and ethnicity (OR = 1.41, 95% CI 1.13-1.76, P = 0.002) or additional socio-economic variables (OR = 1.27, 95% CI 1.02-1.57, P = 0.033). CONCLUSIONS: Adolescents who experience food insecurity are more likely to intend to gain weight but engage in less physical activity than food-secure subjects with the same BMI.  相似文献   

19.
The study involved determination of changes in the content of toxic dioxin-like coplanar non-ortho (PCB 77, PCB 126, PCB 169) and mono-ortho (PCB 156, PCB 157, PCB 114) congeners in mackerel slices during cold and hot smoking. In addition, the risk of toxicological exposure of the consumers of examined smoking products was assessed by calculating toxic equivalency (TEQs) in relation to 2,3,7,8-TCDD dioxin. In the final stages of hot smoking a small increase was observed in the content of analyzed compounds due to the presence of PCBs in the smoke. The main factor determining the changes in the content of these compounds in fish slices may have been their loss with the lipid leakage and in codistillation with water vapor. The hot smoking of mackerel slices contributed to a decrease in the content of examined non-ortho- and mono-ortho-PCB congeners in final products and in consequence to a drop of TEQs by 14.2%. On the other hand, cold smoking led to a rise in the content of analyzed PCB congeners in the final product, which significantly affected the increase of TEQs level by 31.7% in relation to initial raw material.  相似文献   

20.
The carcinogen acrylamide (AA) is formed during the processing of food. AA is metabolized to mercapturic acids, which are excreted with urine. A hydrophilic interaction liquid chromatography tandem mass spectrometry method (HILIC-MS/MS) using a zwitterionic stationary phase (Zic-HILIC) was developed and validated to quantitate the mercapturic acids of AA (AAMA) and glycidamide (GAMA), and AAMA-sulfoxide in human urine. In contrast to reversed phases, the application of Zic-HILIC resulted in efficient retention and separation of these highly polar compounds. Off-line sample workup was avoided by application of column switching with a Stability BS-C17 trap column prior to the analytical column, thus minimizing interferences with the urinary matrix. Limit of quantification values (LOQs) were 0.5 microg/L (AAMA), 2.0 microg/L (AAMA-sulfoxide), and 1.0 microg/L (GAMA) in human urine. Median concentrations in urine samples ( n = 54) of six nonsmoking human subjects were 24.0 microg/L (AAMA, 7.8-79.8 microg/L), 16.7 microg/L (AAMA-sulfoxide, 6.8-70.1 microg/L), and 3.82 microg/L (GAMA, 1.0-23.6 microg/L).  相似文献   

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