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Perestrelo S, Schwerbel K, Hessel-Pras S, Schäfer B, Kaminski M, Lindtner O, Sarvan I. Results of the BfR MEAL Study: Acrylamide in foods from the German market with highest levels in vegetable crisps. Food Chem X 2024; 22:101403. [PMID: 38694545 PMCID: PMC11061253 DOI: 10.1016/j.fochx.2024.101403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2024] [Revised: 04/05/2024] [Accepted: 04/17/2024] [Indexed: 05/04/2024] Open
Abstract
Acrylamide (AA) is formed in foods due to thermal processes. AA was analysed in 230 foods in the first German Total Diet Study and the highest mean levels of AA were found in vegetable crisps (1430 μg/kg), followed by potato pancakes (558) μg/kg) and pan-fried potatoes (450 μg/kg). In various foods, e.g. French fries and sweet potatoes, AA was also tested for different browning degrees and cooking methods. French fries cooked to a browning degree of 3 in all cooking methods exceeded the benchmark level set by the European Union. French fries prepared in the oven and sweet potatoes in the air fryer had the lowest AA levels. In foods from the German market, AA was found also in foods such as popcorn (243 μg/kg), salty sticks (190 μg/kg), and dark chocolate (130 μg/kg). Levels of AA found in our study may support future dietary exposure and food safety assessments.
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Affiliation(s)
- Sara Perestrelo
- German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| | - Kristin Schwerbel
- German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| | - Stefanie Hessel-Pras
- German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| | - Bernd Schäfer
- German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| | - Martin Kaminski
- Federal Office of Consumer Protection and Food Safety (BVL), Diedersdorfer Weg 1, 12277 Berlin, Germany
| | - Oliver Lindtner
- German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| | - Irmela Sarvan
- German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
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2
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Peivasteh-Roudsari L, Karami M, Barzegar-Bafrouei R, Samiee S, Karami H, Tajdar-Oranj B, Mahdavi V, Alizadeh AM, Sadighara P, Oliveri Conti G, Mousavi Khaneghah A. Toxicity, metabolism, and mitigation strategies of acrylamide: a comprehensive review. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2024; 34:1-29. [PMID: 36161963 DOI: 10.1080/09603123.2022.2123907] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Acrylamide, a food-borne chemical toxicant, has raised global concern in recent decades. It mainly originated from reducing sugar and free amino acid interactions in the carbohydrate-rich foodstuffs heated at high temperatures. Due to the neurotoxicity and carcinogenicity of AA, the mechanism of formation, toxic effects on health, and mitigation strategies, including conventional approaches and innovative technologies, have been of great interest since its discovery in food. Potato products (especially French fries and crisps), coffee, and cereals(bread and biscuit) are renowned contributors to AA's daily intake. The best preventive methods discussed in the literature include time/temperature optimization, blanching, enzymatic treatment, yeast treatment, additives, pulsed electric fields, ultrasound, vacuum roasting, air frying, and irradiation, exhibiting a high efficacy in AA elimination in food products.
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Affiliation(s)
| | - Marziyeh Karami
- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Raziyeh Barzegar-Bafrouei
- Department of Food Safety and Hygiene, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Samane Samiee
- Food and Drug Administration, Iran Ministry of Health and Medical Education, Tehran, Iran
| | - Hadis Karami
- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Behrouz Tajdar-Oranj
- Food and Drug Administration, Iran Ministry of Health and Medical Education, Tehran, Iran
| | - Vahideh Mahdavi
- Iranian Research Institute of Plant Protection, Agricultural Research, Education and Extension Organization (AREEO), Tehran, Iran
| | - Adel Mirza Alizadeh
- Social Determinants of Health Research Center, Zanjan University of Medical Sciences, Zanjan, Iran
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Parisa Sadighara
- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Gea Oliveri Conti
- Department of Medical, Surgical and Advanced Technologies "G.F. Ingrassia," Hygiene and Public Health, University of Catania, Catania, Italy
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
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3
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Qiang Y, Song M, Wang S, Liu Z, Shan S, Sun Y, Ni W, Chao S, Liu Z, Zhao X, Bai Y, Song F. High-fat diet exacerbated motor dysfunction via necroptosis and neuroinflammation in acrylamide-induced neurotoxicity in mice. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2024; 269:115777. [PMID: 38056126 DOI: 10.1016/j.ecoenv.2023.115777] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 11/24/2023] [Accepted: 11/28/2023] [Indexed: 12/08/2023]
Abstract
Health risks associated with acrylamide (ACR) or high-fat diet (HFD) exposure alone have been widely concerned in recent years. In a realistic situation, ACR and HFD are generally co-existence, and both are risk factors for the development of neurological diseases. The purpose of the present study was to investigate the combined effects of ACR and HFD on the motor nerve function. As a result, neurobehavioral tests and Nissl staining disclosed that long-term HFD exacerbated motor dysfunction and the damage of spinal cord motor neurons in ACR-exposed mice. Co-exposure of ACR and HFD resulted in morphological changes in neuronal mitochondria of the spinal cord, a significantly reduced mitochondrial subunits NDUFS1, UQCRC2, and MTCO1, released the mitochondrial DNA (mtDNA) into the cytoplasm, and promoted the production of reactive oxygen species (ROS). Combined exposure of HFD and ACR activated the calpain/CDK5/Drp1 axis and caused the mitochondrial excessive division, ultimately increasing MLKL-mediated necroptosis in spinal cord motor neurons. Meanwhile, HFD significantly exacerbated ACR-induced activation of NFkB, NLRP3 inflammasome, and cGAS-STING pathway. Taken together, our findings demonstrated that combined exposure of ACR and HFD aggravated the damage of spinal cord motor neurons via neuroinflammation and necroptosis signaling pathway, pointing to additive effects in mice than the individual stress effects.
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Affiliation(s)
- Yalong Qiang
- Department of Toxicology and Nutrition, School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, Shandong, 250012, China
| | - Mingxue Song
- Department of Toxicology and Nutrition, School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, Shandong, 250012, China
| | - Shuai Wang
- Department of Toxicology and Nutrition, School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, Shandong, 250012, China
| | - Zhidan Liu
- Department of Toxicology and Nutrition, School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, Shandong, 250012, China
| | - Shulin Shan
- Department of Toxicology and Nutrition, School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, Shandong, 250012, China
| | - Yanan Sun
- Department of Toxicology and Nutrition, School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, Shandong, 250012, China; NHC Key Laboratory of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing 100021, China
| | - Wenting Ni
- Department of Toxicology and Nutrition, School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, Shandong, 250012, China
| | - Shihua Chao
- Department of Toxicology and Nutrition, School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, Shandong, 250012, China
| | - Zhaoxiong Liu
- Department of Toxicology and Nutrition, School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, Shandong, 250012, China
| | - Xiulan Zhao
- Department of Toxicology and Nutrition, School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, Shandong, 250012, China
| | - Yao Bai
- NHC Key Laboratory of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing 100021, China.
| | - Fuyong Song
- Department of Toxicology and Nutrition, School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, Shandong, 250012, China.
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4
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Santanatoglia A, Angeloni S, Bartolucci D, Fioretti L, Sagratini G, Vittori S, Caprioli G. Effect of Brewing Methods on Acrylamide Content and Antioxidant Activity: Studying Eight Different Filter Coffee Preparations. Antioxidants (Basel) 2023; 12:1888. [PMID: 37891967 PMCID: PMC10604660 DOI: 10.3390/antiox12101888] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 10/14/2023] [Accepted: 10/18/2023] [Indexed: 10/29/2023] Open
Abstract
The aim of this study was to investigate the parameters affecting the extraction of positive molecules such as chlorogenic acids and antioxidants, as well as potentially carcinogenic substances such as acrylamide, in different coffee brewing methods. Three coffee varieties, each assigned a different roasting degree, were used to prepare coffee brews following eight different preparation methods. Acrylamide was quantified using the HPLC-MS/MS instrument, while chlorogenic acids and caffeine were quantified using the HPLC-DAD system. Three spectrophotometric analyses were also performed (DPPH, TFC and TPC) to evaluate antioxidant activity. The results showed that the main brewing parameters, which have the greatest influence on the final content of these compounds, were the volume of water used, more specifically the brewing ratio (coffee to water ratio), the extraction time and the particle size of the coffee powder. In addition, the variables that have the greatest impact on the discrimination of the preparation methods studied are total chlorogenic acid content, TFC, TPC, caffeine and the DPPH assay. For this reason, the recipe and infusion parameters used for each of the extraction systems are the key factors that determine the extraction of coffee components and, consequently, the quality of the cup.
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Affiliation(s)
- Agnese Santanatoglia
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy; (A.S.); (S.A.); (G.S.); (S.V.)
- Research and Innovation Coffee Hub, Via Emilio Betti 1, 62020 Belforte del Chienti, Italy;
| | - Simone Angeloni
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy; (A.S.); (S.A.); (G.S.); (S.V.)
| | - Davide Bartolucci
- Chemistry Interdisciplinary Project (ChIP), School of Science and Technology, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy;
| | - Lauro Fioretti
- Research and Innovation Coffee Hub, Via Emilio Betti 1, 62020 Belforte del Chienti, Italy;
| | - Gianni Sagratini
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy; (A.S.); (S.A.); (G.S.); (S.V.)
| | - Sauro Vittori
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy; (A.S.); (S.A.); (G.S.); (S.V.)
- Research and Innovation Coffee Hub, Via Emilio Betti 1, 62020 Belforte del Chienti, Italy;
| | - Giovanni Caprioli
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy; (A.S.); (S.A.); (G.S.); (S.V.)
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5
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Yu WZ, Shen P, Lim I, Shi RRS, Cai M, Chin YS, Tay AJ, Ang WM, Er JC, Lim GS, Wu Y, Li A, Aung KT, Chan SH. Occurrence and Dietary Exposure to Acrylamide from Foods Consumed within and outside Main Meals in Singapore. Foods 2023; 12:3022. [PMID: 37628020 PMCID: PMC10453405 DOI: 10.3390/foods12163022] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 08/03/2023] [Accepted: 08/08/2023] [Indexed: 08/27/2023] Open
Abstract
This study investigated the influence of 'snackification' in Singaporean diets, leading to increased dietary acrylamide exposure. Acrylamide concentrations in commonly consumed foods within and outside the main meals were measured using liquid chromatography with tandem mass spectrometry (LC-MS/MS). High acrylamide concentrations were detected in vegetables cooked at high temperatures (ranging from 0.5 to 478.4 µg/kg) and potato-based crackers and chips (ranging from 81.8 to 2095.8 µg/kg). The estimated total dietary exposure for the Singapore population was 0.165 µg/kg bw/day for general consumers and 0.392 µg/kg bw/day for high consumers (95th percentile). The acrylamide exposure from outside main meals was nearly equivalent to that from within the main meals. The calculated margins of exposure (MOE) were below 10,000, indicating potential human health concern. These findings highlight the need for industry practices and consumer advisories to reduce acrylamide exposure from foods consumed both within and outside main meals.
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Affiliation(s)
- Wesley Zongrong Yu
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore 609919, Singapore; (W.Z.Y.)
| | - Ping Shen
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore 609919, Singapore; (W.Z.Y.)
| | - Ignatius Lim
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore 609919, Singapore; (W.Z.Y.)
| | - Raymond Rong Sheng Shi
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore 609919, Singapore; (W.Z.Y.)
| | - Miaohua Cai
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore 609919, Singapore; (W.Z.Y.)
| | - Yee Soon Chin
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore 609919, Singapore; (W.Z.Y.)
| | - Ai Jin Tay
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore 609919, Singapore; (W.Z.Y.)
| | - Wei Min Ang
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore 609919, Singapore; (W.Z.Y.)
| | - Jun Cheng Er
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore 609919, Singapore; (W.Z.Y.)
| | - Geraldine Songlen Lim
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore 609919, Singapore; (W.Z.Y.)
| | - Yuansheng Wu
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore 609919, Singapore; (W.Z.Y.)
| | - Angela Li
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore 609919, Singapore; (W.Z.Y.)
| | - Kyaw Thu Aung
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore 609919, Singapore; (W.Z.Y.)
- School of Biological Sciences, Nanyang Technological University, 60 Nanyang Drive, Singapore 637551, Singapore
| | - Sheot Harn Chan
- National Centre for Food Science, Singapore Food Agency, 7 International Business Park, Singapore 609919, Singapore; (W.Z.Y.)
- Department of Food Science and Technology, 2 Science Drive 2, Faculty of Science, National University of Singapore, Singapore 117543, Singapore
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6
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Fan M, Xu X, Lang W, Wang W, Wang X, Xin A, Zhou F, Ding Z, Ye X, Zhu B. Toxicity, formation, contamination, determination and mitigation of acrylamide in thermally processed plant-based foods and herbal medicines: A review. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2023; 260:115059. [PMID: 37257344 DOI: 10.1016/j.ecoenv.2023.115059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 05/19/2023] [Accepted: 05/21/2023] [Indexed: 06/02/2023]
Abstract
Thermal processing is one of the important techniques for most of the plant-based food and herb medicines before consumption and application in order to meet the specific requirement. The plant and herbs are rich in amino acids and reducing sugars, and thermal processing may lead to Maillard reaction, resulting as a high risk of acrylamide pollution. Acrylamide, an organic pollutant that can be absorbed by the body through the respiratory tract, digestive tract, skin and mucous membranes, has potential carcinogenicity, neurological, genetic, reproductive and developmental toxicity. Therefore, it is significant to conduct pollution determination and risk assessment for quality assurance and security of medication. This review demonstrates state-of-the-art research of acrylamide focusing on the toxicity, formation, contamination, determination, and mitigation in taking food and herb medicine, to provide reference for scientific processing and ensure the security of consumers.
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Affiliation(s)
- Min Fan
- School of Medical Technology and Information Engineering, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310000, PR China; Wenshui Center for Disease Control and Prevention, Luliang City, Shanxi Province 032100 PR China
| | - Xiaoying Xu
- Zhejiang Institute for Food and Drug Control, Hangzhou, Zhejiang 310000, PR China
| | - Wenjun Lang
- Zhejiang Institute for Food and Drug Control, Hangzhou, Zhejiang 310000, PR China
| | - Wenjing Wang
- School of Medical Technology and Information Engineering, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310000, PR China
| | - Xinyu Wang
- School of Medical Technology and Information Engineering, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310000, PR China
| | - Angjun Xin
- School of Medical Technology and Information Engineering, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310000, PR China
| | - Fangmei Zhou
- School of Medical Technology and Information Engineering, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310000, PR China
| | - Zhishan Ding
- School of Medical Technology and Information Engineering, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310000, PR China
| | - Xiaoqing Ye
- School of Medical Technology and Information Engineering, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310000, PR China.
| | - Bingqi Zhu
- School of Medical Technology and Information Engineering, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310000, PR China.
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7
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Li Z, Zhao C, Cao C. Production and Inhibition of Acrylamide during Coffee Processing: A Literature Review. Molecules 2023; 28:molecules28083476. [PMID: 37110710 PMCID: PMC10143638 DOI: 10.3390/molecules28083476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 03/30/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
Coffee is the third-largest beverage with wide-scale production. It is consumed by a large number of people worldwide. However, acrylamide (AA) is produced during coffee processing, which seriously affects its quality and safety. Coffee beans are rich in asparagine and carbohydrates, which are precursors of the Maillard reaction and AA. AA produced during coffee processing increases the risk of damage to the nervous system, immune system, and genetic makeup of humans. Here, we briefly introduce the formation and harmful effects of AA during coffee processing, with a focus on the research progress of technologies to control or reduce AA generation at different processing stages. Our study aims to provide different strategies for inhibiting AA formation during coffee processing and investigate related inhibition mechanisms.
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Affiliation(s)
- Zelin Li
- Department of Food Science and Engineering, College of Life Sciences, Southwest Forestry University, Kunming 650224, China
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Chunyan Zhao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Changwei Cao
- Department of Food Science and Engineering, College of Life Sciences, Southwest Forestry University, Kunming 650224, China
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8
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Bevilacqua E, Cruzat V, Singh I, Rose’Meyer RB, Panchal SK, Brown L. The Potential of Spent Coffee Grounds in Functional Food Development. Nutrients 2023; 15:nu15040994. [PMID: 36839353 PMCID: PMC9963703 DOI: 10.3390/nu15040994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Revised: 02/09/2023] [Accepted: 02/12/2023] [Indexed: 02/18/2023] Open
Abstract
Coffee is a popular and widely consumed beverage worldwide, with epidemiological studies showing reduced risk of cardiovascular disease, cancers and non-alcoholic fatty liver disease. However, few studies have investigated the health effects of the post-brewing coffee product, spent coffee grounds (SCG), from either hot- or cold-brew coffee. SCG from hot-brew coffee improved metabolic parameters in rats with diet-induced metabolic syndrome and improved gut microbiome in these rats and in humans; further, SCG reduced energy consumption in humans. SCG contains similar bioactive compounds as the beverage including caffeine, chlorogenic acids, trigonelline, polyphenols and melanoidins, with established health benefits and safety for human consumption. Further, SCG utilisation could reduce the estimated 6-8 million tonnes of waste each year worldwide from production of coffee as a beverage. In this article, we explore SCG as a major by-product of coffee production and consumption, together with the potential economic impacts of health and non-health applications of SCG. The known bioactive compounds present in hot- and cold-brew coffee and SCG show potential effects in cardiovascular disease, cancer, liver disease and metabolic disorders. Based on these potential health benefits of SCG, it is expected that foods including SCG may moderate chronic human disease while reducing the environmental impact of waste otherwise dumped in landfill.
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Affiliation(s)
- Elza Bevilacqua
- School of Pharmacy and Medical Sciences, Griffith University, Gold Coast, QLD 4222, Australia
| | - Vinicius Cruzat
- Faculty of Health, Southern Cross University, Gold Coast, QLD 4225, Australia
| | - Indu Singh
- School of Pharmacy and Medical Sciences, Griffith University, Gold Coast, QLD 4222, Australia
| | - Roselyn B. Rose’Meyer
- School of Pharmacy and Medical Sciences, Griffith University, Gold Coast, QLD 4222, Australia
| | - Sunil K. Panchal
- School of Science, Western Sydney University, Richmond, NSW 2753, Australia
| | - Lindsay Brown
- School of Pharmacy and Medical Sciences, Griffith University, Gold Coast, QLD 4222, Australia
- Correspondence: ; Tel.: +61-433-062-123
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9
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Wang Y, Wang X, Hu G, Al-Romaima A, Peng X, Li J, Bai X, Li Z, Qiu M. Anaerobic germination of green coffee beans: A novel strategy to improve the quality of commercial Arabica coffee. Curr Res Food Sci 2023; 6:100461. [PMID: 36852384 PMCID: PMC9958430 DOI: 10.1016/j.crfs.2023.100461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 01/16/2023] [Accepted: 02/10/2023] [Indexed: 02/12/2023] Open
Abstract
This study aimed to improve the brewing quality of commercial Arabica coffee through anaerobic germination. Changes in important compounds and cupping scores of germination roasting coffee with different germination degrees were investigated by 1H NMR, HS-SPME-GC-MS and sensory analysis. Statistical analysis of multivariate analysis results indicated that 6 water-soluble chemical components and 8 volatile chemical components have the potential to be markers of germinated roasting coffee. In addition, germination significantly reduced caffeine content and acrylamide formation in roasted coffee. Sensory analysis according to the Specialty Coffee Association (SCA) cupping protocol demonstrated that anaerobic germination modified flavor attributes, improved the quality, and increased sensory scores. Furthermore, anaerobic sprouting increased fruity descriptors, but over-sprouting did not improve overall attributes while producing both fermentative and vegetable descriptors. Therefore, suitable anaerobic germination of green coffee beans can be used as a new strategy to improve the flavor of commercial Arabica coffee.
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Affiliation(s)
- Yanbing Wang
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, Yunnan, PR China,Dehong Tropical Agriculture Research Institute of Yunnan, Ruili, 678600, Yunnan, PR China,College of Agriculture, Guangxi University, Nanning, 530004, Guangxi, PR China
| | - Xiaoyuan Wang
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, Yunnan, PR China,Dehong Tropical Agriculture Research Institute of Yunnan, Ruili, 678600, Yunnan, PR China,College of Agriculture, Guangxi University, Nanning, 530004, Guangxi, PR China,Corresponding author. State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, Yunnan, PR China.
| | - Guilin Hu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, Yunnan, PR China
| | - Abdulbaset Al-Romaima
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, Yunnan, PR China
| | - Xingrong Peng
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, Yunnan, PR China
| | - Jinhong Li
- Dehong Tropical Agriculture Research Institute of Yunnan, Ruili, 678600, Yunnan, PR China
| | - Xuehui Bai
- Dehong Tropical Agriculture Research Institute of Yunnan, Ruili, 678600, Yunnan, PR China
| | - Zhongrong Li
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, Yunnan, PR China
| | - Minghua Qiu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, Yunnan, PR China,Corresponding author. State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, Yunnan, PR China.
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10
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Başaran B, Çuvalcı B, Kaban G. Dietary Acrylamide Exposure and Cancer Risk: A Systematic Approach to Human Epidemiological Studies. Foods 2023; 12:foods12020346. [PMID: 36673439 PMCID: PMC9858116 DOI: 10.3390/foods12020346] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Accepted: 01/03/2023] [Indexed: 01/14/2023] Open
Abstract
Acrylamide, identified by the International Cancer Research Center as a possible carcinogenic compound to humans, is a contaminant formed as a result of the thermal process in many foods, such as coffee, French fries, biscuits and bread, which are frequently consumed by individuals in their daily lives. The biggest concern about acrylamide is that the health risks have not yet been fully elucidated. For this reason, many studies have been carried out on acrylamide in the food, nutrition and health equation. This study focused on epidemiological studies examining the associations between dietary acrylamide exposure and cancer risk. For this purpose, articles published in PubMed, Isı Web of Knowledge, Scopus and Science Direct databases between January 2002 and April 2022 were systematically examined using various keywords, and a total of 63 articles were included in the study. Although some studies on reproductive, urinary, gastrointestinal, respiratory and other systems and organs stated that there is a positive relationship between dietary acrylamide exposure and cancer risk, many publications did not disclose a relationship in this direction. Studies examining the relationship between dietary acrylamide exposure and cancer should be planned to include more people and foods in order to obtain more reliable results. Making research plans in this way is very important in terms of guiding health policies to be formed in the future.
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Affiliation(s)
- Burhan Başaran
- Department of Plant and Animal Production/Tea Agriculture and Processing Technology, Pazar Vocational School, Recep Tayyip Erdoğan University, Rize 53100, Turkey
| | - Burcu Çuvalcı
- Health and Care Services/Elderly Care, Health Services Vocational High School, Recep Tayyip Erdoğan University, Rize 53100, Turkey
| | - Güzin Kaban
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Turkey
- Correspondence:
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11
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Barrea L, Pugliese G, Frias-Toral E, El Ghoch M, Castellucci B, Chapela SP, Carignano MDLA, Laudisio D, Savastano S, Colao A, Muscogiuri G. Coffee consumption, health benefits and side effects: a narrative review and update for dietitians and nutritionists. Crit Rev Food Sci Nutr 2023; 63:1238-1261. [PMID: 34455881 DOI: 10.1080/10408398.2021.1963207] [Citation(s) in RCA: 19] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Coffee is one of the most popular beverages worldwide; however, its impact on health outcomes and adverse effects is not fully understood. The current review aims to establish an update about the benefits of coffee consumption on health outcomes highlighting its side effects, and finally coming up with an attempt to provide some recommendations on its doses. A literature review using the PubMed/Medline database was carried out and the data were summarized by applying a narrative approach using the available evidence based on the literature. The main findings were the following: first, coffee may contribute to the prevention of inflammatory and oxidative stress-related diseases, such as obesity, metabolic syndrome and type 2 diabetes; second, coffee consumption seems to be associated with a lower incidence of several types of cancer and with a reduction in the risk of all-cause mortality; finally, the consumption of up to 400 mg/day (1-4 cups per day) of caffeine is safe. However, the time gap between coffee consumption and some drugs should be taken into account in order to avoid interaction. However, most of the data were based on cross-sectional or/and observational studies highlighting an association of coffee intake and health outcomes; thus, randomized controlled studies are needed in order to identify a causality link.
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Affiliation(s)
- Luigi Barrea
- Dipartimento di Scienze Umanistiche, Università Telematica Pegaso, Via Porzio, Centro Direzionale, isola F2, 80143 Napoli, Italy
- Centro Italiano per la cura e il Benessere del paziente con Obesità (C.I.B.O), Endocrinology Unit, Department of Clinical Medicine and Surgery, University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
| | - Gabriella Pugliese
- Centro Italiano per la cura e il Benessere del paziente con Obesità (C.I.B.O), Endocrinology Unit, Department of Clinical Medicine and Surgery, University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
- Dipartimento di Medicina Clinica e Chirurgia, Unit of Endocrinology, Federico II University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
| | - Evelyn Frias-Toral
- School of Medicine, Universidad Católica Santiago de Guayaquil, Guayaquil, Ecuador
| | - Marwan El Ghoch
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Beirut Arab University, P.O. Box 11-5020 Riad El Solh, Beirut 11072809, Lebanon
| | - Bianca Castellucci
- Centro Italiano per la cura e il Benessere del paziente con Obesità (C.I.B.O), Endocrinology Unit, Department of Clinical Medicine and Surgery, University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
| | - Sebastián Pablo Chapela
- Universidad de Buenos Aires, Facultad de Medicina, Departamento de Bioquímica Humana, Buenos Aires, Argentina
- Hospital Británico de Buenos Aires, Departamento de Terapia Intensiva, Buenos Aires, Argentina
| | | | - Daniela Laudisio
- Centro Italiano per la cura e il Benessere del paziente con Obesità (C.I.B.O), Endocrinology Unit, Department of Clinical Medicine and Surgery, University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
- Dipartimento di Medicina Clinica e Chirurgia, Unit of Endocrinology, Federico II University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
| | - Silvia Savastano
- Centro Italiano per la cura e il Benessere del paziente con Obesità (C.I.B.O), Endocrinology Unit, Department of Clinical Medicine and Surgery, University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
- Dipartimento di Medicina Clinica e Chirurgia, Unit of Endocrinology, Federico II University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
| | - Annamaria Colao
- Centro Italiano per la cura e il Benessere del paziente con Obesità (C.I.B.O), Endocrinology Unit, Department of Clinical Medicine and Surgery, University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
- Dipartimento di Medicina Clinica e Chirurgia, Unit of Endocrinology, Federico II University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
- Cattedra Unesco "Educazione alla salute e allo sviluppo sostenibile", University Federico II, Naples, Italy
| | - Giovanna Muscogiuri
- Centro Italiano per la cura e il Benessere del paziente con Obesità (C.I.B.O), Endocrinology Unit, Department of Clinical Medicine and Surgery, University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
- Dipartimento di Medicina Clinica e Chirurgia, Unit of Endocrinology, Federico II University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
- Cattedra Unesco "Educazione alla salute e allo sviluppo sostenibile", University Federico II, Naples, Italy
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12
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Wang S, Zhang Y, Lou J, Yong H, Shan S, Liu Z, Song M, Zhang C, Kou R, Liu Z, Yu W, Zhao X, Song F. The therapeutic potential of berberine chloride against SARM1-dependent axon degeneration in acrylamide-induced neuropathy. Phytother Res 2023; 37:77-88. [PMID: 36054436 DOI: 10.1002/ptr.7594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2022] [Revised: 07/11/2022] [Accepted: 08/06/2022] [Indexed: 01/19/2023]
Abstract
Chronic acrylamide (ACR) intoxication causes typical pathology of axon degeneration. Moreover, sterile-α and toll/interleukin 1 receptor motif-containing protein 1 (SARM1), the central executioner of the programmed axonal destruction process under various insults, is up-regulated in ACR neuropathy. However, it remains unclear whether inhibitors targeting SARM1 are effective or not. Among all the pharmacological antagonists, berberine chloride (BBE), a natural phytochemical and the first identified non-competitive inhibitor of SARM1, attracts tremendous attention. Here, we observed the protection of 100 μM BBE against ACR-induced neurites injury (2 mM ACR, 24 hr) in vitro, and further evaluated the neuroprotective effect of BBE (100 mg/kg p.o. three times a week for 4 weeks) in ACR-intoxicated rats (40 mg/kg i.p. three times a week for 4 weeks). The expression of SARM1 was also detected. BBE intervention significantly inhibited the overexpression of SARM1, ameliorated axonal degeneration, alleviated pathological changes in the sciatic nerve and spinal cord, and improved neurobehavioral symptoms in ACR-poisoned rats. Thus, BBE exhibits a strong neuroprotective effect against the SARM1-dependent axon destruction in ACR neuropathy. Meanwhile, our study underscores the need for appropriate inhibitor selection in diverse situations that would benefit from blocking the SARM1-dependent axonal destruction pathway.
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Affiliation(s)
- Shuai Wang
- Department of Toxicology and Nutrition, School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, Shandong, China
| | - Yifan Zhang
- Department of Toxicology and Nutrition, School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, Shandong, China
| | - Jianwei Lou
- Department of Neurology, Qilu Hospital of Shandong University, Jinan, Shandong, China
| | - Hui Yong
- Department of Toxicology and Nutrition, School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, Shandong, China
| | - Shulin Shan
- Department of Toxicology and Nutrition, School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, Shandong, China
| | - Zhidan Liu
- Department of Toxicology and Nutrition, School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, Shandong, China
| | - Mingxue Song
- Department of Toxicology and Nutrition, School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, Shandong, China
| | - Cuiqin Zhang
- Department of Toxicology and Nutrition, School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, Shandong, China.,School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, Shandong, China
| | - Ruirui Kou
- Department of Toxicology and Nutrition, School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, Shandong, China.,School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, Shandong, China
| | - Zhaoxiong Liu
- Department of Toxicology and Nutrition, School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, Shandong, China
| | - Wenhao Yu
- School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, Shandong, China.,Department of Biostatistics, School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, Shandong, China
| | - Xiulan Zhao
- Department of Toxicology and Nutrition, School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, Shandong, China.,School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, Shandong, China
| | - Fuyong Song
- Department of Toxicology and Nutrition, School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, Shandong, China
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13
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Mueller NPF, Carloni P, Alfonso-Prieto M. Molecular determinants of acrylamide neurotoxicity through covalent docking. Front Pharmacol 2023; 14:1125871. [PMID: 36937867 PMCID: PMC10018202 DOI: 10.3389/fphar.2023.1125871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Accepted: 02/17/2023] [Indexed: 03/06/2023] Open
Abstract
Acrylamide (ACR) is formed during food processing by Maillard reaction between sugars and proteins at high temperatures. It is also used in many industries, from water waste treatment to manufacture of paper, fabrics, dyes and cosmetics. Unfortunately, cumulative exposure to acrylamide, either from diet or at the workplace, may result in neurotoxicity. Such adverse effects arise from covalent adducts formed between acrylamide and cysteine residues of several neuronal proteins via a Michael addition reaction. The molecular determinants of acrylamide reactivity and its impact on protein function are not completely understood. Here we have compiled a list of acrylamide protein targets reported so far in the literature in connection with neurotoxicity and performed a systematic covalent docking study. Our results indicate that acrylamide binding to cysteine is favored in the presence of nearby positively charged amino acids, such as lysines and arginines. For proteins with more than one reactive Cys, docking scores were able to discriminate between the primary ACR modification site and secondary sites modified only at high ACR concentrations. Therefore, docking scores emerge as a potential filter to predict Cys reactivity against acrylamide. Inspection of the ACR-protein complex structures provides insights into the putative functional consequences of ACR modification, especially for non-enzyme proteins. Based on our study, covalent docking is a promising computational tool to predict other potential protein targets mediating acrylamide neurotoxicity.
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Affiliation(s)
- Nicolas Pierre Friedrich Mueller
- Institute for Advanced Simulations IAS-5, Institute of Neuroscience and Medicine INM-9, Computational Biomedicine, Forschungszentrum Jülich, Jülich, Germany
- Faculty of Mathematics and Natural Sciences, Heinrich Heine University Düsseldorf, Düsseldorf, Germany
| | - Paolo Carloni
- Institute for Advanced Simulations IAS-5, Institute of Neuroscience and Medicine INM-9, Computational Biomedicine, Forschungszentrum Jülich, Jülich, Germany
- Department of Physics, RWTH Aachen University, Aachen, Germany
| | - Mercedes Alfonso-Prieto
- Institute for Advanced Simulations IAS-5, Institute of Neuroscience and Medicine INM-9, Computational Biomedicine, Forschungszentrum Jülich, Jülich, Germany
- Cécile and Oskar Vogt Institute for Brain Research, Medical Faculty, University Hospital Düsseldorf, Heinrich Heine University Düsseldorf, Düsseldorf, Germany
- *Correspondence: Mercedes Alfonso-Prieto,
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14
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Volatile compounds in espresso resulting from a refined selection of particle size of coffee powder. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104779] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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15
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Effects of Different Processing Methods of Coffee Arabica on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content. Foods 2022; 11:3295. [PMCID: PMC9602387 DOI: 10.3390/foods11203295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
Abstract
An effect of a processing method (dry and wet) and a degree of roasting (light, medium, and dark) of 15 coffee (Coffea arabica) samples on the content of caffeine, chlorogenic acid (CQA), total polyphenols (TPP), acrylamide (AA), and on the colour parameters L*, a*, and b* was evaluated. Neither processing nor roasting affected caffeine content (p > 0.05). The degree of roasting accounted for 46% and 72% of explained variability of the CQA content and AA content, respectively (p < 0.05). AA content was in the range from 250 (wet-processed, light-roasted samples) to 305 µg·kg−1 (wet-processed, dark-roasted coffees), but the dark roasting only tended (p > 0.05) to increase AA content. Wet-processed, dry-roasted coffee had higher (p < 0.05) TPP content (48.5 mg·g−1) than its dry-processed, dry-roasted counterpart (42.5 mg·g−1); the method of processing accounted for 70% of explained variability of TPP. Both the method of processing and the degree of roasting affected the L*, a*, and b* values (p < 0.01), but the lower values (p < 0.05) of these parameters in the dark-roasted samples were found only within the wet processing. A negative correlation between the AA content and lightness (L*) was established (r = −0.39, p < 0.05). It was concluded that from the consumers’ viewpoint, the results of the present study indicate relatively small differences in quality parameters of coffee irrespective of the method of processing or degree of roasting.
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16
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Senthil Kumar S, Swaminathan A, Abdel-Daim MM, Sheik Mohideen S. A systematic review on the effects of acrylamide and bisphenol A on the development of Drosophila melanogaster. Mol Biol Rep 2022; 49:10703-10713. [PMID: 35753027 DOI: 10.1007/s11033-022-07642-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 03/14/2022] [Accepted: 05/25/2022] [Indexed: 11/28/2022]
Abstract
The current global scenario has instigated a steady upsurge of synthetic chemicals usage thereby creating a toxic environment unsuitable for animals and humans. Acrylamide and bisphenol A are some of the most common toxins found in the atmosphere due to their extensive involvement in numerous industrial processes. Acrylamide, an occupational hazard toxin has been known to cause severe nerve damage and peripheral neuronal damage in both animals and humans. General sources of acrylamide exposure are effluents from textile and paper industries, cosmetics, and thermally processed foods rich in starch. Bisphenol A (BPA) is generally found in food packaging materials, dental sealants, and plastic bottles. It is highly temperature-sensitive that can easily leach into the food products or humans on contact. The genotoxic and neurotoxic effects of acrylamide and bisphenol A have been widely researched; however, more attention should be dedicated to understanding the developmental toxicity of these chemicals. The developmental impacts of toxin exposure can be easily understood using Drosophila melanogaster as a model given considering its short life span and genetic homology to humans. In this review, we have discussed the toxic effects of acrylamide and BPA on the developmental process of Drosophila melanogaster.
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Affiliation(s)
- Swetha Senthil Kumar
- Developmental Biology Lab, Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology, Kattankulathur - 603203, Chengalpattu District, Chengalpattu, Tamil Nadu, India
| | - Abhinaya Swaminathan
- Developmental Biology Lab, Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology, Kattankulathur - 603203, Chengalpattu District, Chengalpattu, Tamil Nadu, India
| | - Mohamed M Abdel-Daim
- Pharmacology Department, Faculty of Veterinary Medicine, Suez Canal University, 41522, Ismailia, Egypt
| | - Sahabudeen Sheik Mohideen
- Developmental Biology Lab, Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology, Kattankulathur - 603203, Chengalpattu District, Chengalpattu, Tamil Nadu, India.
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17
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Vezzulli F, Triachini S, Mulazzi A, Lambri M, Bertuzzi T. Acrylamide: impact of precursors concentration, origin, post‐harvesting process and roasting level in high‐quality arabica and Robusta coffee. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15900] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Fosca Vezzulli
- Department for Sustainable Food Process DiSTAS, Università Cattolica del Sacro Cuore Via Emilia Parmense 84 29122 Piacenza Italy
| | - Sara Triachini
- Department for Sustainable Food Process DiSTAS, Università Cattolica del Sacro Cuore Via Emilia Parmense 84 29122 Piacenza Italy
| | - Annalisa Mulazzi
- Department of Animal, Nutrition and Food Sciences DIANA, Università Cattolica del Sacro Cuore Via Emilia Parmense 84 29122 Piacenza Italy
| | - Milena Lambri
- Department for Sustainable Food Process DiSTAS, Università Cattolica del Sacro Cuore Via Emilia Parmense 84 29122 Piacenza Italy
| | - Terenzio Bertuzzi
- Department of Animal, Nutrition and Food Sciences DIANA, Università Cattolica del Sacro Cuore Via Emilia Parmense 84 29122 Piacenza Italy
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18
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Giulia S, Patrizia R, Chiara C, Carlo B, Erica L. Acrylamide in coffee: what is known and what still needs to be explored. A review. Food Chem 2022; 393:133406. [DOI: 10.1016/j.foodchem.2022.133406] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2021] [Revised: 05/18/2022] [Accepted: 06/03/2022] [Indexed: 12/12/2022]
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19
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Pietropaoli F, Pantalone S, Cichelli A, d'Alessandro N. Acrylamide in widely consumed foods - a review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2022; 39:853-887. [PMID: 35286246 DOI: 10.1080/19440049.2022.2046292] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Acrylamide (AA) is considered genotoxic, neurotoxic and a 'probable human carcinogen'. It is included in group 2 A of the International Agency for Research on Cancer (IARC). The formation of AA occurs when starch-based foods are subjected to temperatures higher than 120 °C in an atmosphere with very low water content. The aim of this review is to shed light on the toxicological aspects of AA, showing its regulatory evolution, and describing the most interesting mitigation techniques for each food category involved, with a focus on compliance with EU legislation in the various classes of consumer products of industrial origin in Europe.
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Affiliation(s)
- Francesca Pietropaoli
- Department of Innovative Technology in Medicine and Dentistry, University "G. d'Annunzio", Chieti, Italy
| | - Sara Pantalone
- Department of Engineering and Geology, University "G. d'Annunzio", Chieti, Italy
| | - Angelo Cichelli
- Department of Innovative Technology in Medicine and Dentistry, University "G. d'Annunzio", Chieti, Italy
| | - Nicola d'Alessandro
- Department of Engineering and Geology, University "G. d'Annunzio", Chieti, Italy
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20
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Wang J, Cai Z, Zhang N, Hu Z, Zhang J, Ying Y, Zhao Y, Feng L, Zhang J, Wu P. A novel single step solid-phase extraction combined with bromine derivatization method for rapid determination of acrylamide in coffee and its products by stable isotope dilution ultra-performance liquid chromatography tandem triple quadrupole electrospray ionization mass spectrometry. Food Chem 2022; 388:132977. [PMID: 35453012 DOI: 10.1016/j.foodchem.2022.132977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 03/18/2022] [Accepted: 04/11/2022] [Indexed: 11/28/2022]
Abstract
This work aimed to establish a novel determination method for acrylamide in coffee and its products by ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS). Acrylamide in samples were prepared by a single-step solid-phase extraction clean-up using mixed mode sorbents. The bromine derivatization efficiency of acrylamide and its internal standard were improved at an acidic condition. After derivation, the retention capability of acrylamide and its resistance to interference were significantly improved. The limit of detection (LOD) and the limit of quantification (LOQ) were 1.2 and 4 μg/kg for roasted and instant coffees, while they were 0.24 and 0.8 μg/kg for ready-to-drink coffees. The average recoveries for acrylamide ranged from 99.3 to 102.2% in coffee and its products. All the results showed that the developed method was simple, quick, specific and suitable for screening and determination of acrylamide in batch samples of coffee and its products.
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Affiliation(s)
- Junlin Wang
- Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China
| | - Zengxuan Cai
- Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China
| | - Nianhua Zhang
- Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China
| | - Zhengyan Hu
- Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China
| | - Jing Zhang
- Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China
| | - Ying Ying
- Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China
| | - Yongxin Zhao
- Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China
| | - Liang Feng
- Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China
| | - Jingshun Zhang
- Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China.
| | - Pinggu Wu
- Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China.
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21
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Kocadağlı T, Gökmen V. Formation of Acrylamide in Coffee. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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22
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Hashem MM, Abo-EL-Sooud K, Abd El-Hakim YM, Abdel-hamid Badr Y, El-Metwally AE, Bahy-EL-Dien A. The impact of long-term oral exposure to low doses of acrylamide on the hematological indicators, immune functions, and splenic tissue architecture in rats. Int Immunopharmacol 2022; 105:108568. [DOI: 10.1016/j.intimp.2022.108568] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2021] [Revised: 01/07/2022] [Accepted: 01/20/2022] [Indexed: 01/01/2023]
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23
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Alam S, Nagpal T, Singhal R, Kumar Khare S. Immobilization of L-asparaginase on magnetic nanoparticles: Kinetics and functional characterization and applications. BIORESOURCE TECHNOLOGY 2021; 339:125599. [PMID: 34303095 DOI: 10.1016/j.biortech.2021.125599] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Revised: 07/13/2021] [Accepted: 07/14/2021] [Indexed: 06/13/2023]
Abstract
L-asparaginase shows great potential as a food enzyme to reduce acrylamide formation in fried and baked products. But for food applications, enzymes must be stable at high temperatures and have higher catalytic efficiency. These desirable characteristics are conferred by the immobilization of enzymes on a suitable matrix. The present study aimed to immobilize the L-asparaginase enzyme on magnetic nanoparticles to reduce acrylamide content in the food system. Immobilized preparations were characterized using SEM, TEM, FTIR, UV-spectrometry, and XRD diffraction analyses. These nanoparticles enhanced the thermal stability of the enzyme up to four-fold at 70 °C compared to the free enzyme. Kinetic parameters exhibited an increase in Vmax, Km, and catalytic efficiency by ~ 38% than the free counterpart. The immobilized preparations were reusable for up to five cycles. Moreover, their application in the pre-treatment coupled with blanching of potato chips led to a significant reduction (greater than 95%) of acrylamide formation.
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Affiliation(s)
- Shahenvaz Alam
- Enzyme and Microbial Biochemistry Laboratory, Chemistry Department, Indian Institute of Technology Delhi, Hauz Khas, New Delhi, India
| | - Tanya Nagpal
- Enzyme and Microbial Biochemistry Laboratory, Chemistry Department, Indian Institute of Technology Delhi, Hauz Khas, New Delhi, India
| | - Rekha Singhal
- Food and Engineering Department, Institute of Chemical Technology, Matunga, Mumbai, India
| | - Sunil Kumar Khare
- Enzyme and Microbial Biochemistry Laboratory, Chemistry Department, Indian Institute of Technology Delhi, Hauz Khas, New Delhi, India.
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Emadi A, Yousefi B, Eslami M, Abdolshahi A. Reduction of acrylamide formation in bread and fried potato products using probiotic microorganisms: a systematic review and dose–response meta-analysis. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00997-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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25
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Bosso H, Barbalho SM, de Alvares Goulart R, Otoboni AMMB. Green coffee: economic relevance and a systematic review of the effects on human health. Crit Rev Food Sci Nutr 2021; 63:394-410. [PMID: 34236263 DOI: 10.1080/10408398.2021.1948817] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Coffee is probably the most popular beverage after water and is an important component in diet and health since its consumption is high worldwide. Globally, it is the most relevant food commodity being just behind crude oil. Besides its pleasant flavor, it is an antioxidant source due to polyphenols, which are protective compounds against several diseases. This study aimed to evaluate the economic relevance and perform a systematic review of green coffee's effects on human health. Databases such as MEDLINE-PubMed, EMBASE, COCHRANE, and GOOGLE SCHOLAR were searched, and PRISMA guidelines were followed. Green coffee is considered a novel food product because consumers usually consume only roasted coffee. It can be marketed as such or as an extract. Due to the content of bioactive compounds, which are partially lost during the roasting process, the extracts are usually marketed concerning the potential regarding health effects. Green coffee can be used as dietary supplements, cosmetics, and pharmaceuticals, as a source of antioxidants. It can benefit human health, such as improvement in blood pressure, plasma lipids, and body weight (thus contributing to the improvement of risk components of Metabolic Syndrome). Moreover, benefits for cognitive functions may also be included.
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Affiliation(s)
- Henrique Bosso
- Medical school of São José do Rio Preto (FAMERP), Sao Jose do Rio Preto, Brazil
| | - Sandra Maria Barbalho
- Postgraduate Program in Structural and Functional Interactions in Rehabilitation - UNIMAR, Marília, SP, Brazil.,Department of Biochemistry and Pharmacology, School of Medicine, University of Marília (UNIMAR), Marília, São Paulo, Brazil.,School of Food and Technology of Marilia (FATEC), Marilia, São Paulo, Brazil
| | - Ricardo de Alvares Goulart
- Postgraduate Program in Structural and Functional Interactions in Rehabilitation - UNIMAR, Marília, SP, Brazil
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26
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Timmermann CAG, Mølck SS, Kadawathagedara M, Bjerregaard AA, Törnqvist M, Brantsæter AL, Pedersen M. A Review of Dietary Intake of Acrylamide in Humans. TOXICS 2021; 9:155. [PMID: 34209352 PMCID: PMC8309717 DOI: 10.3390/toxics9070155] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 06/18/2021] [Accepted: 06/24/2021] [Indexed: 12/17/2022]
Abstract
The dietary intake of acrylamide (AA) is a health concern, and food is being monitored worldwide, but the extent of AA exposure from the diet is uncertain. The aim of this review was to provide an overview of estimated dietary intake. We performed a PubMed search identifying studies that used dietary questionnaires and recalls to estimate total dietary AA intake. A total of 101 studies were included, corresponding to 68 original study populations from 26 countries. Questionnaires were used in 57 studies, dietary recalls were used in 33 studies, and 11 studies used both methods. The estimated median AA intake ranged from 0.02 to 1.53 μg/kg body weight/day between studies. Children were represented in 25 studies, and the body-weight-adjusted estimated AA intake was up to three times higher for children than adults. The majority of studies were from Europe (n = 65), Asia (n = 17), and the USA (n = 12). Studies from Asia generally estimated lower intakes than studies from Europe and the USA. Differences in methods undermine direct comparison across studies. The assessment of AA intake through dietary questionnaires and recalls has limitations. The integration of these methods with the analysis of validated biomarkers of exposure/internal dose would improve the accuracy of dietary AA intake exposure estimation. This overview shows that AA exposure is widespread and the large variation across and within populations shows a potential for reduced intake among those with the highest exposure.
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Affiliation(s)
| | - Signe Sonne Mølck
- Department of Public Health, University of Copenhagen, 1356 Copenhagen, Denmark;
| | - Manik Kadawathagedara
- Inserm, Institut de Recherche en Santé, Environnement et Travail, 35000 Rennes, France;
| | - Anne Ahrendt Bjerregaard
- Center for Clinical Research and Prevention, Bispebjerg & Frederiksberg Hospital, 2000 Frederiksberg, Denmark;
- Department of Epidemiology Research, Statens Serum Institute, 2300 Copenhagen, Denmark
| | - Margareta Törnqvist
- Department of Environmental Science, Stockholm University, 10691 Stockholm, Sweden;
| | - Anne Lise Brantsæter
- Department of Environmental Health, Norwegian Institute of Public Health, 0213 Oslo, Norway;
| | - Marie Pedersen
- Department of Public Health, University of Copenhagen, 1356 Copenhagen, Denmark;
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27
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Akgün B, Arıcı M, Çavuş F, Karataş AB, Ekşi Karaağaç H, Uçurum HÖ. Application of
l
‐asparaginase to produce high‐quality Turkish coffee and the role of precursors in acrylamide formation. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15486] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Banu Akgün
- Central Research Institute of Food and Feed Control Bursa Turkey
| | - Muhammet Arıcı
- Department Food Engineering Yıldız Technical University Istanbul Turkey
| | - Filiz Çavuş
- Central Research Institute of Food and Feed Control Bursa Turkey
| | | | | | - H. Özgül Uçurum
- Central Research Institute of Food and Feed Control Bursa Turkey
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28
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Ni R, Wang P, Zhan P, Tian H, Li T. Effects of different frying temperatures on the aroma profiles of fried mountain pepper (Litsea cubeba (Lour.) Pers.) oils and characterization of their key odorants. Food Chem 2021; 357:129786. [PMID: 33984740 DOI: 10.1016/j.foodchem.2021.129786] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 04/04/2021] [Accepted: 04/07/2021] [Indexed: 02/07/2023]
Abstract
Fried mountain pepper (Litsea cubeba (Lour.) Pers.) oil is widely used as a traditional spice flavoring oil in Chinese home cooking. To investigate the effects of different frying temperatures on the aroma of fried mountain pepper oil (FPO), four FPO samples were analyzed by descriptive sensory analysis (DSA), E-nose, gas chromatography-olfactometry/detection frequency analysis (GC-O/DFA) and odor activity value (OAV) calculation. DSA and E-nose results both indicated that significant differences existed among 4 FPOs, among which FPO3 showed superiority in several sensory attributes. 16 and 20 aroma-active compounds were screened by DFA and OAV, respectively. Thereafter, three aroma recombination models were performed, and results indicated the model solution derived from the combination of OAV and DFA was more closely resembled the FPO aroma. Omission tests corroborated the significant contributions of 11 compounds (1-octen-3-ol, linalool, geraniol, nonanal, (E)-2-octenal, citral, citronellal, limonene, α-pinene, β-myrcene and methylheptenone) to the characteristic aroma of FPO.
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Affiliation(s)
- Ruijie Ni
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710100, China
| | - Peng Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710100, China
| | - Ping Zhan
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710100, China; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Xi'an 710100, China.
| | - Honglei Tian
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710100, China; Food College of Shihezi University, Shihezi 832000, China; Shaanxi Provincial Research Center of Functional Food Engineering Technology, Xi'an 710100, China.
| | - Ting Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710100, China
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29
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Sarion C, Codină GG, Dabija A. Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:4332. [PMID: 33921874 PMCID: PMC8073677 DOI: 10.3390/ijerph18084332] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 04/08/2021] [Accepted: 04/17/2021] [Indexed: 12/13/2022]
Abstract
Acrylamide is a contaminant as defined in Council Regulation (EEC) No 315/93 and as such, it is considered a chemical hazard in the food chain. The toxicity of acrylamide has been acknowledged since 2002, among its toxicological effects on humans being neurotoxicity, genotoxicity, carcinogenicity, and reproductive toxicity. Acrylamide has been classified as carcinogenic in the 2A group, with human exposure leading to progressive degeneration of the peripheral and central nervous systems characterized by cognitive and motor abnormalities. Bakery products (bread, crispbread, cakes, batter, breakfast cereals, biscuits, pies, etc.) are some of the major sources of dietary acrylamide. The review focuses on the levels of acrylamide in foods products, in particular bakery ones, and the risk that resulting dietary intake of acrylamide has on human health. The evolving legislative situation regarding the acrylamide content from foodstuffs, especially bakery ones, in the European Union is discussed underlining different measures that food producers must take in order to comply with the current regulations regarding the acrylamide levels in their products. Different approaches to reduce the acrylamide level in bakery products such as the use of asparginase, calcium salts, antioxidants, acids and their salts, etc., are described in detail.
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Affiliation(s)
| | - Georgiana Gabriela Codină
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania; (C.S.); (A.D.)
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30
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Simultaneously Mitigation of Acrylamide, 5-Hydroxymethylfurfural, and Oil Content in Fried Dough Twist via Different Ingredients Combination and Infrared-Assisted Deep-Frying. Foods 2021; 10:foods10030604. [PMID: 33809276 PMCID: PMC8001411 DOI: 10.3390/foods10030604] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2021] [Revised: 03/09/2021] [Accepted: 03/10/2021] [Indexed: 11/17/2022] Open
Abstract
The effect of main ingredients (wheat flours, polyol sweeteners, and frying oil) and infrared-assisted deep-frying on the acrylamide, 5-hydroxymethylfurfural (HMF), oil content, and physicochemical characteristics of fried dough twist (FDT) were investigated. The amount of acrylamide and HMF produced in FDT made with low-gluten flour is significantly lower than that of flour with high gluten content. Among polyol sweeteners, maltitol causes the greatest reduction in acrylamide and HMF in FDT. Moreover, the oil content of FDT was significantly reduced by optimizing the infrared-assisted deep-frying process. At last, compared with deep-frying FDT made of sucrose, infrared-assisted deep-frying FDT made of maltitol reduced acrylamide, HMF, and oil content by 61.8%, 63.4%, and 27.5%, respectively. This study clearly showed that the ingredients, flour and polyol sweeteners used to process FDT are the two major determinants of the formation of acrylamide and HMF in FDT, and infrared-assisted deep-frying can significantly affect the oil content in FDT. Simultaneously, the mitigation of the acrylamide, HMF, and oil content in FDT can be achieved by using low-gluten flour and maltitol in the ingredients, combined with infrared-assisted deep-frying.
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31
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Hu H, Liu X, Jiang L, Zhang Q, Zhang H. The relationship between acrylamide and various components during coffee roasting and effect of amino acids on acrylamide formation. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15421] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Huihui Hu
- College of Food Science and Engineering Hainan University Haikou China
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources Ministry of Education Haikou China
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province Haikou China
| | - Xiaoling Liu
- College of Food Science and Engineering Hainan University Haikou China
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources Ministry of Education Haikou China
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province Haikou China
| | - Lian Jiang
- College of Food Science and Engineering Hainan University Haikou China
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources Ministry of Education Haikou China
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province Haikou China
| | - Qi Zhang
- College of Food Science and Engineering Hainan University Haikou China
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources Ministry of Education Haikou China
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province Haikou China
| | - Haide Zhang
- College of Food Science and Engineering Hainan University Haikou China
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources Ministry of Education Haikou China
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province Haikou China
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32
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Acrylamide formation and antioxidant activity in coffee during roasting - A systematic study. Food Chem 2020; 343:128514. [PMID: 33187741 DOI: 10.1016/j.foodchem.2020.128514] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 10/26/2020] [Accepted: 10/27/2020] [Indexed: 11/21/2022]
Abstract
The aim of this study was to investigate the effect of the coffee roasting process on both toxic and some beneficial antioxidant compounds, applying a systematic and broad approach. Arabica and Robusta green coffee beans were roasted in a lab-scale roaster for different times in order to achieve five roasting degrees (from light to dark) and to assess the evolution of acrylamide (AA), trigonelline, nicotinic acid and caffeoylquinic acids contents (determined by HPLC) as well as antioxidant activity (evaluated by Folin-Ciocalteu, FRAP, DPPH, ABTS assays). The results confirmed that the AA levels and antioxidant activity reached a maximum in the first coffee roasting degrees and then decreased prolonging the heating process, both in Arabica and Robusta samples. Nevertheless, the thermal reduction observed was greater for AA compared to antioxidant activity, which was only slightly reduced due to the balance between the degradation and the neoformation of antioxidant compounds.
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33
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Nehlig A, Cunha RA. The Coffee-Acrylamide Apparent Paradox: An Example of Why the Health Impact of a Specific Compound in a Complex Mixture Should Not Be Evaluated in Isolation. Nutrients 2020; 12:nu12103141. [PMID: 33066651 PMCID: PMC7602460 DOI: 10.3390/nu12103141] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 10/01/2020] [Accepted: 10/10/2020] [Indexed: 12/18/2022] Open
Abstract
The health implications of acrylamide in food are a matter of concern based on toxicological studies in rodents, which showed that doses of acrylamide more than 100 times higher than those estimated to result from dietary exposure in humans are carcinogenic; however, the cancer types reported in rodents are species-specific, and whether these results can be extrapolated to humans is still in question. In fact, human epidemiological studies revealed a general lack of association between dietary acrylamide exposure and the incidence of different cancer types. Even occupational exposure to acrylamide, resulting in acrylamide exposure nearly 10 times higher than dietary exposure, did not increase tumor occurrence. Furthermore, the consumption of coffee, which is a main contributor of dietary acrylamide exposure, actually decreases the overall incidence of cancer in humans and afford global health benefits, increasing both lifespan and healthspan on ageing. This paradox clearly illustrates the risk of evaluating an individual molecule independently of its complete food matrix, which may have other components that completely override the effects of the considered molecule.
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Affiliation(s)
- Astrid Nehlig
- INSERM U 1129, Pediatric Neurology, Necker-Enfants Malades Hospital, University of Paris Descartes, 75015 Paris, France;
- Faculty of Medicine, INSERM U 1129, 67000 Strasbourg, France
| | - Rodrigo A. Cunha
- CNC-Center for Neurosciences and Cell Biology, University of Coimbra, 3004-504 Coimbra, Portugal
- Faculty of Medicine, University of Coimbra, 3004-504 Coimbra, Portugal
- Correspondence:
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34
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Rattanarat P, Chindapan N, Devahastin S. Comparative evaluation of acrylamide and polycyclic aromatic hydrocarbons contents in Robusta coffee beans roasted by hot air and superheated steam. Food Chem 2020; 341:128266. [PMID: 33035858 DOI: 10.1016/j.foodchem.2020.128266] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 08/28/2020] [Accepted: 09/27/2020] [Indexed: 11/28/2022]
Abstract
Although hot air (HA) is a conventional roasting medium for coffee beans, HA roasting is known to result in possible formation of toxic compounds, including acrolein, acrylamide and polycyclic aromatic hydrocarbons (PAHs). Superheated steam (SHS) roasting is therefore proposed as an alternative means to alleviate the formation of these toxic compounds in roasted coffee beans. Robusta coffee beans were roasted either with HA or SHS in a fluidized bed roaster at 210-250 °C until the bean color reached the targeted roast levels. The contents of acrolein, acrylamide and 16 PAHs in the roasted beans were determined; only acrylamide and 5 PAHs were nevertheless found. SHS roasting interestingly resulted in lower acrylamide contents in dark-roasted beans; similar trend was noted in the beans medium-roasted at 250 °C. The contents of three-ring PAHs, namely fluorene, phenanthrene and anthracene, in dark-roasted beans were significantly lower upon SHS roasting at 250 °C.
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Affiliation(s)
- Pornteera Rattanarat
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand
| | - Nathamol Chindapan
- Department of Food Technology, Faculty of Science, Siam University, 38 Phetkasem Road, Phasicharoen, Bangkok 10160, Thailand.
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand; The Academy of Science, The Royal Society of Thailand, Dusit, Bangkok 10300, Thailand.
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35
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Esposito F, Velotto S, Rea T, Stasi T, Cirillo T. Occurrence of Acrylamide in Italian Baked Products and Dietary Exposure Assessment. Molecules 2020; 25:molecules25184156. [PMID: 32932804 PMCID: PMC7571032 DOI: 10.3390/molecules25184156] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 09/07/2020] [Accepted: 09/09/2020] [Indexed: 12/19/2022] Open
Abstract
Acrylamide (AA) is a neo-formed toxic compound that develops in foods during cooking at temperatures above 120 °C. AA shows in vivo neurotoxic and carcinogenic effects, and it is potentially carcinogenic for humans. Its occurrence is common in baked food, such as bread and similar products. This study set out to analyze bread and sweets from the Italian market to evaluate the effects of the benchmark thresholds set by EU Regulation 2017/2158 and to ascertain the exposure of the Italian population to AA, across three age groups, through the consumption of baked products, according to the margin of exposure (MOE) approach. Two hundred samples were tested, and the content of AA ranged from 31 to 454 µg/kg for bread and products thereof and from 204 to 400 µg/kg for the sweets category. The exposure data did not show any neurotoxic health concern, whereas the MOE related to the carcinogenic endpoint is well below the minimum safety value of 10,000.
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Affiliation(s)
- Francesco Esposito
- Department of Public Health, University of Naples “Federico II”, via Sergio Pansini, 5–80131 Naples, Italy; (F.E.); (T.R.)
| | - Salvatore Velotto
- Department of Promotion of Human Sciences and the Quality of Life, University of Study of Roma “San Raffaele”, via di Val Cannuta, 247–00166 Roma, Italy;
| | - Teresa Rea
- Department of Public Health, University of Naples “Federico II”, via Sergio Pansini, 5–80131 Naples, Italy; (F.E.); (T.R.)
| | - Tommaso Stasi
- Department of Science and Technology, Newton Consulting Srl, 80146 Napoli NA, Italy;
| | - Teresa Cirillo
- Department of Agricultural Sciences, University of Naples “Federico II”, via Università, 100–80055 Portici, Naples, Italy
- Correspondence: ; Tel.: +39-081-2539-450
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36
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Fate of acrylamide during coffee roasting and in vitro digestion assessed with carbon 14- and carbon 13-labeled materials. Food Chem 2020; 320:126601. [DOI: 10.1016/j.foodchem.2020.126601] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2019] [Revised: 03/05/2020] [Accepted: 03/10/2020] [Indexed: 11/21/2022]
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37
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Pitsch J, Höglinger O, Weghuber J. Roasted Rye as a Coffee Substitute: Methods for Reducing Acrylamide. Foods 2020; 9:foods9070925. [PMID: 32674330 PMCID: PMC7404811 DOI: 10.3390/foods9070925] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 07/03/2020] [Accepted: 07/09/2020] [Indexed: 12/14/2022] Open
Abstract
Acrylamide is assumed to be a potential carcinogen, and reference values have therefore been implemented in EU legislation. Thus, the food industry needs to reduce the acrylamide content in consumer products to the lowest possible value. In this study, roasted rye was evaluated for its suitability as a coffee substitution product with respect to its acrylamide content. The influence of process modifiers, free asparagine content, storage, and rye type on the final content of acrylamide was investigated. Changes in carbohydrate composition and brightness caused by the roasting process were described. Sample analysis was conducted via GC-MS and HPLC-CAD. Existing methods were adapted to roasted rye as the sample matrix. CaCl2 and asparaginase treatment as well as pH adjustments prior to roasting did not prove to reduce the acrylamide content. A significantly (* p < 0.027) lower free asparagine content in the raw material resulted in a lower formation of acrylamide in the final product. The acrylamide content significantly decreased (**** p < 0.0001) after 3 (1100 ± 18 µg kg−1) and 6 (490 ± 7 µg kg−1) months of long-term storage. Only samples stored for 6 months (490 ± 7 µg kg−1) met the EU acrylamide content requirements (<500 µg kg−1) for grain-based coffee substitution products.
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Affiliation(s)
- Johannes Pitsch
- FFoQSI—Austrian Competence Centre for Feed and Food Quality, Safety & Innovation, FFoQSI GmbH, Technopark 1C, 3430 Tulln, Austria; (J.P.); (O.H.)
- Department of Food Technology and Nutrition, University of Applied Sciences Upper Austria, 4600 Wels, Austria
| | - Otmar Höglinger
- FFoQSI—Austrian Competence Centre for Feed and Food Quality, Safety & Innovation, FFoQSI GmbH, Technopark 1C, 3430 Tulln, Austria; (J.P.); (O.H.)
- Department of Food Technology and Nutrition, University of Applied Sciences Upper Austria, 4600 Wels, Austria
| | - Julian Weghuber
- FFoQSI—Austrian Competence Centre for Feed and Food Quality, Safety & Innovation, FFoQSI GmbH, Technopark 1C, 3430 Tulln, Austria; (J.P.); (O.H.)
- Department of Food Technology and Nutrition, University of Applied Sciences Upper Austria, 4600 Wels, Austria
- Correspondence: ; Tel.: +43-50804-44403
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38
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Zhang Y, Wang Q, Jia W, Cheng J, Zhu L, Ren Y, Zhang Y. Rapid Simultaneous Determination of Cascade Metabolites of Acrylamide in Urine for Toxicokinetics Profiles and Short-Term Dietary Internal Exposure. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:6748-6758. [PMID: 32419456 DOI: 10.1021/acs.jafc.0c01685] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The current study developed an ultrahigh-performance liquid chromatography tandem mass spectrometry method to simultaneously analyze cascade metabolites of acrylamide in urine of rats and humans, including acrylamide, glycidamide, N-acetyl-S-(2-carbamoylethyl)-l-cysteine (AAMA), N-acetyl-S-(2-carbamoylethyl)-l-cysteine-sulfoxide, N-acetyl-S-(2-carbamoyl-2-hydroxyethyl)-l-cysteine, and N-acetyl-S-(1-carbamoyl-2-hydroxyethyl)-l-cysteine. A tandem solid-phase extraction procedure was novelly used to purify all metabolites at once from human urine. The rapid analysis showed high sensitivity with LOD and LOQ ranges of 0.1-0.8 and 0.4-5.8 ng/mL, respectively, and achieved acceptable within-laboratory reproducibility (RSD < 12.0%) and spiking recovery (92.2%-117.3%) within 8 min per sample. Approximately 70.7 and 63.0% of ingested acrylamide were recovered during the toxicokinetics analysis from urine of male and female rats, respectively. For nonsmoking participants, the urinary levels of acrylamide and glycidamide were higher in men than women, whereas the urinary concentration of AAMA showed the opposite behavior. The current analysis provides methodological support of cascade metabolites of acrylamide for the dietary short-term internal exposure assessment of acrylamide.
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Affiliation(s)
- Yiju Zhang
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Qiao Wang
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Wei Jia
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Jun Cheng
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Li Zhu
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yiping Ren
- Yangtze Delta Region Institute of Tsinghua University, Jiaxing 314006, China
| | - Yu Zhang
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
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39
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Atabati H, Abouhamzeh B, Abdollahifar MA, Sadat Javadinia S, Gharibian Bajestani S, Atamaleki A, Raoofi A, Fakhri Y, Oliveira CA, Mousavi Khaneghah A. The association between high oral intake of acrylamide and risk of breast cancer: An updated systematic review and meta-analysis. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.04.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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