Acrylamide, classified in 1994 by the International Agency for Research on Cancer (IARC) as "probably carcinogenic" to humans, was discovered in 2002 in some heat-treated, carbohydrate-rich foods. The association between dietary acrylamide intake and epithelial ovarian cancer risk (EOC) has been previously studied in one case-control and three prospective cohort studies which obtained inconsist...

The presence of acrylamide in the environment poses a threat due to its well known neurotoxic, carcinogenic and teratogenic properties. Human activities in various geographical areas are the main anthropogenic source of acrylamide pollution. In this work, an acrylamide-degrading bacterium was isolated from Antarctic soil. The physiological characteristics and optimum growth conditions of the ac...

Acrylamide is a by-product of the Maillard reaction and is potentially carcinogenic to humans. It is found in a number of foods with higher concentrations in carbohydrate-rich foods and moderate levels of protein-rich foods such as meat, fish and seafood. Acrylamide levels in food distributed in vending machines placed in public areas of the city of Perugia were analysed by high-performance liq...

Background: Acrylamide, a probable human carcinogen, can be formed in carbohydrate-rich foods cooked at high temperatures. Whether dietary acrylamide intake is associated with the risk of cancer in humans is uncertain. We aimed to assess the relation between dietary acrylamide intake and the incidence of epithelial ovarian cancer. Methods: The Swedish Mammography Cohort is a population-based pr...

Recent findings of acrylamide in foods have sparked renewed interest in assessing human health hazards associated with the exposure to this vinyl compound. Acrylamide is tumorigenic at high doses in rodents, but cancer risk projections in the human population remain problematic since the molecular pathogenesis of acrylamide at the low level of dietary uptake is not understood. The present thesi...

The formation of acrylamide was measured in real time during thermal treatment (120-170 degrees C) of potato as well as in Maillard model systems composed of asparagine and reducing sugars, such as fructose and glucose. This was achieved by on-line monitoring of acrylamide released into the headspace of the samples using proton transfer reaction mass spectrometry (PTR-MS). Unambiguous identific...

Acrylamide (AA) is an important industrial chemical agent that is mainly used in the production of polymers and copolymers. Recently it has been attention because of its production in the diet at high-temperature (>120 ºC) processes such as cooking, frying, toasting, roasting or baking of high carbohydrate foods. According to high exposure to acrylamide, recognition of its toxic effect is ...

Many commonly eaten foods contain acrylamide, a known neurotoxicant and suspected human carcinogen. Previous animal studies have suggested acrylamide may also cause reduced birth weight in prenatally exposed offspring. Investigators now report an association between higher concentrations of acrylamide and glycid amide hemoglobin adducts in umbilical cord blood and reduced birth weight in childr...

Heterocyclic amines (HCAs) and acrylamide are unintended hazardous substances generated by heating or processing of foods and are known as carcinogenic and mutagenic agents by the animal experiments. A simple method was established for a rapid and accurate determination of 12 types of HCAs (IQ, MeIQ, Glu-P-1, Glu-P-2, MeIQx, Trp-P-1, Trp-P-2, PhIP, AαC, MeAαC, Harman and Norharman) and acrylami...

background: acrylamide (aa) is an important industrial chemical primarily. aa is also found in carbohydrate-rich foods that are prepared at high temperatures, such as french fries and potato chips. it is demonstrated that aa is a carcinogen and reproductive toxin and has ability to induce sperm damage. objective: the aim of this study was to observe the effects of aa on sperm parameters and eva...