BACKGROUND Acrylamide is a probable human carcinogen that can be formed in foods prepared at high temperatures. Whereas evidence indicates that acrylamide causes cancer in laboratory animals, epidemiologic data on dietary acrylamide intake in relation to cancer risk are limited and mainly null. We examined the association between dietary acrylamide intake and risk of prostate cancer in a cohort...

Previous studies have established the neurotoxicity and pathology of acrylamide to large-diameter nerves. It remains unclear (1) whether small-diameter sensory nerves are vulnerable to acrylamide and (2) if so, how the pathology evolves during intoxication. We investigated the influence of acrylamide on small-diameter sensory nerves by studying the pathology of sensory nerve terminals in the sk...

Previous studies show that chronic acrylamide exposure leads to central and peripheral neu-ropathy. However, the underlying mechanisms remained unclear. In this study, we examined the permeability of the blood-cerebrospinal fluid barrier, and its ability to secrete transthyretin and transport leptin of rats exposed to acrylamide for 7, 14, 21 or 28 days. Transthyretin levels in cerebrospinal fl...

Acrylamide is a neurotoxin and probable carcinogen formed as processing contaminant during baking production of different foodstuffs, including bread products. The amino acid asparagine the limiting substrate in Maillard reaction that produces acrylamide, so developing wheat (Triticum aestivum L.) cultivars with low free concentrations grain promising approach to reduce dietary acrylamide expos...

The sensitivity of the Hering Breuer reflex was compared in anaesthetised rabbits before, during and after the induction of acrylamide neuropathy, and was measured as the tracheal pressure which produced 30 seconds of apnoea. After four weeks of acrylamide (400 mg/kg total dose) there was ataxia and the conduction velocity of hindlimb motor nerves was significantly reduced. At this time there w...

High amounts of acrylamide in some foods result in an estimated daily mean intake of 50 microg for a western style diet. Animal studies have shown the carcinogenicity of acrylamide upon oral exposure. However, only sparse human toxicokinetic data is available for acrylamide, which is needed for the extrapolation of human cancer risk from animal data. We evaluated the toxicokinetics of acrylamid...

Acrylamide is known to produce follicular cell tumors of the thyroid in rats. RccHan Wistar rats were exposed in utero to a carcinogenic dose of acrylamide (3 mg/Kg bw/day) from gestation day 6 to delivery and then through their drinking water to postnatal day 35. In order to identify potential mechanisms of carcinogenesis in the thyroid glands, we used a transcriptomics approach. Thyroid gland...

Acrylamide is an undesirable carcinogenic component of thermally processed foods arising from reducing saccharides and asparagine at the temperature more than 120 °C. The acrylamide content in food could be influenced by many factors such as temperature, time, water content, pH and matrix constituents. Recently, antioxidants such as phenolic compounds, flavonoids, vitamins and phenolic extracts...

Hybrid materials of polyacrylamide networks and gold nanoparticles were prepared by directly heating an aqueous solution containing HAuCl(4), acrylamide, N,N'-methylenebis-acrylamide, and sodium sulfite (Na(2)SO(3)). Acrylamide, N,N'-methylenebis-acrylamide, and Na(2)SO(3) were used as monomers, crosslinking agent, and initiator, respectively. In the process of polyacrylamide network synthesis,...

A method of reversed-phase liquid chromatography coupled with mass spectrometry (LC-MS) in combination with a stable isotope dilution assay was used to quantify acrylamide in potato chips. This in-house procedure was evaluated for precision, and accuracy. LC-MS revealed as a cost-effective and robust technique for acrylamide analysis in potato chips. Acrylamide formation was studied during deep...