Dietary acrylamide and human cancer; even after 20 years of research an open question

Global Research Hotspots and Progress on Acrylamide: Visualization Analysis

Acrylamide is a contaminant prevalent in many commonly consumed foods, contributing to unavoidable human exposure. It is recognized as likely to be carcinogenic to humans as well, provoking global concerns. Numerous studies have investigated the impacts of acrylamide formation on food and drink, nutrition, and health. The intent of this analysis is to quantify global acrylamide research, evaluate recent developments, and recognize emerging trends, along with assessing research dynamics as an indicator of innovation among the scientific community. The Scopus database was used to perform an in-depth investigation of scientific publications on acrylamide from 1949 to 2023. Exploring prominent topics and the knowledge network related to the topic was conducted via VOSviewer version 1.6.20. Additionally, using SciMAT software, intellectual analysis was conducted to identify both driving and emerging themes in acrylamide-related research. A total of 11 880 publications on acrylamide were identified, with 10 720 (90.24%) being original articles. The leading contributors in terms of publication output were China (n = 2452; 20.64%), followed by the USA (n = 1564; 13.16%), and India (n = 952; 8.01%). The predominant themes were associated with (a) the functionalization of acrylamide polymers and (b) the formation and mitigation of acrylamide in food and drinks. Driving themes that will continue to shape the future of acrylamide research involve unraveling the synthesis of acrylamide; deploying acrylamide in nanocomposites to increase contaminant removal; investigating the genotoxicity of acrylamide, as well as its carcinogenic, reproductive, and neurotoxic effects; and researching the adsorption characteristics of acrylamide in aqueous solutions. In particular, an increased focus has been placed on understanding the formation and mitigation of acrylamide in recent years, signifying increased attention and alignment with the latest scientific advancements in this field. The creation of research plans in this way is significant, particularly in shaping future health policies.

PRDX1 affects acrylamide-induced neural damage through the PTEN/AKT signaling pathway

Peroxiredoxin 1 (PRDX1) is a member of the peroxidase family of antioxidant enzymes. However, the role and mechanism of PRDX1 in acrylamide (ACR)-induced nerve damage have not been reported. We used SD rats and well-differentiated rat pheochromocytoma cells (PC-12 cells) to established in vivo and in vitro models of ACR. Immunohistochemistry, immunofluorescence and RT-qPCR experiments were used to detect the expression of PRDX1 in neurons of rat hippocampal tissue. The ultrastructural changes of neurons and PC-12 cells in rat hippocampal tissue were observed under transmission electron microscope. Western blot detected the protein expression levels of PRDX1, PTEN, AKT and p-AKT. In vivo and in vitro experimental results showed that PRDX1 showed a significant up-regulation trend after ACR exposure (p < 0.05). In vitro experiments showed that after inhibiting PRDX1 expression with PRDX1 siRNA, the survival rate of PC-12 cells significantly increased, and the damage to cell morphology and organelles was markedly improved. Western blot analysis revealed that ACR exposure can cause a significant increase in PTEN protein expression level and p-AKT/AKT protein ratio (p < 0.05). After inhibiting the expression of PRDX1, the protein expression level of PTEN and the protein ratio of p-AKT/AKT were significantly reduced, while the protein levels of SYN1 and BDNF were significantly increased (p < 0.05). This study, for the first time, demonstrates that PRDX1 affects ACR-induced neurotoxicity by regulating the PTEN/AKT signaling pathway. And, provides novel insights into the prevention and treatment of neurotoxicity in populations exposed to ACR.

Formation and Reduction of Toxic Compounds Derived from the Maillard Reaction During the Thermal Processing of Different Food Matrices

Advanced glycation end products (AGEs), heterocyclic aromatic amines (HAAs), acrylamide (AA), 5-hydroxymethylfurfural (5-HMF), and polycyclic aromatic hydrocarbons (PAHs) are toxic substances that are produced in certain foods during thermal processing by using common high-temperature unit operations such as frying, baking, roasting, grill cooking, extrusion, among others. Understanding the formation pathways of these potential risk factors, which can cause cancer or contribute to the development of many chronic diseases in humans, is crucial for reducing their occurrence in thermally processed foods. During thermal processing, food rich in carbohydrates, proteins, and lipids undergoes a crucial Maillard reaction, leading to the production of highly active carbonyl compounds. These compounds then react with other substances to form harmful substances, which ultimately affect negatively the health of the human body. Although these toxic compounds differ in various forms of formation, they all partake in the common Maillard pathway. This review primarily summarizes the occurrence, formation pathways, and reduction measures of common toxic compounds during the thermal processing of food, based on independent studies for each specific contaminant in its corresponding food matrix. Finally, it provides several approaches for the simultaneous reduction of multiple toxic compounds.

Estimation of intake and quantification of hemoglobin adducts of acrylamide in adolescents in Sweden

Blood samples (n = 600) from participants in the Swedish dietary survey Riksmaten Adolescents 2016-17 were analyzed with respect to hemoglobin (Hb) adducts from acrylamide (AA) and its metabolite glycidamide (GA) as biomarkers of internal dose/exposure. The results are presented from statistical analyses of food consumption data (2-day dietary recall and questionnaires) and measured Hb adduct levels. The estimated exposure as well as consumption data were examined in relation to non-dietary factors such as sex, age (group medians of 12, 15, and 18 years), place of residence (urban/rural), smoking status, and parental education level. The median AA adduct level was estimated to be 34 pmol/g Hb (range 14-225). No significant difference was found for place of residence, parental education, sex, or age. A significant difference was found between the median adduct levels of daily smokers (n = 8) and never smokers (n = 323) in the older age groups, but not between occasional smokers (n = 47) and never smokers. The median differences between daily smokers and never smokers were 76, 40, and 128 pmol/g Hb for AA, GA, and AA + GA, respectively. The median AA intake for the whole group of adolescents, as estimated from dietary recall data combined with reported concentrations in food, was 0.40 μg/kg bw/day. The corresponding median intake estimated from measured Hb adduct levels of AA was 0.20 μg/kg bw/day. A significant, although low, positive Spearman correlation was found between the two intake estimates (p-value = 8 × 10-3; ρ = 0.11). From the estimated intake of AA from food frequency questionnaires, significance was found for the 15-year-old children with higher AA adduct levels observed at higher consumption frequencies of fried potatoes/French fries. AA is considered a genotoxic carcinogen. For the estimated intake of AA for any age group and method (dietary recall or AA adduct), both a calculated margin of exposure as well as lifetime quantitative cancer risk estimates indicate health concern. A future study on food consumption designed with respect to AA exposure would provide a better understanding of the correlation between consumption and exposure and should give a more reliable estimate of the contribution of dietary AA to the overall cancer risk.

Determination of Acrylamide in Coffee, Cereals, Baby Food, Cocoa, Dry Pet Food, Potato Products, Vegetable Crisps, Biscuits, Tea, Nuts, and Spices by LC-MS/MS in a Single-Laboratory Validation: First Action 2023.01

BACKGROUND

Acrylamide (AA) is a process contaminant naturally formed during the cooking of starchy food at high temperatures. Considering existing risks of misquantification inherent to the analysis of AA, an AOAC initiative raised the need for a consensus standard to determine AA in a broad variety of food.

OBJECTIVE

A quantitative LC-MS/MS method for AA determination in food was validated in a single-laboratory study. Targeted performance requirements in terms of target matrixes, limit of quantification, recovery, and precision were as defined per Standard Method Performance Requirement (SMPR®) 2022.006.

METHOD

The proposed method derives from EN 16618:2015 standard pending modifications brought to the (1) sample preparation (simplified, potentially automated); (2) scope of application (significantly extended); and (3) LC conditions (improved selectivity). Confirmatory detection of AA is conducted by LC-MS/MS in the Selected Reaction Monitoring mode (SRM), and isotopic dilution was applied for quantification approach using either 2,3,3-d3-acrylamide (d3-AA), or 13C3-2,3,3-d3-acrylamide (13C3-d3-AA) as labeled internal standard.

RESULTS

A total of 16 laboratory samples from nine matrix categories were included in the validation process. A full validation was conducted on coffee (instant, roast), infant cereal, cocoa powder, pet food (croquettes), tea (green tea), spices (black pepper), and nuts (roasted almonds) with satisfactory performances both in terms of recovery (97-108%) and precision (RSDr and RSDiR <12%). The method applicability was further demonstrated through the analysis of quality control materials and reference materials including French fries, potato crisps, vegetable crisps, instant coffee, infant food, and biscuits (cookies), with accuracy values determined within a 94-107% range.

CONCLUSIONS

The performances of the presented method are in agreement with the acceptance criteria stipulated in SMPR 2022.006.

HIGHLIGHTS

The Expert Review Panel for acrylamide approved the present method as AOAC Official First Action 2023.01.

Quality characteristics, antioxidant activity, and acrylamide content of lotus root chips prepared using different processing methods

Lotus root chips were prepared using five different methods (freeze-drying, microwaving, air-frying, oil-frying, and oven-baking), and their quality characteristics, bioactive substance content, and antioxidant activity were determined. The amount of acrylamide generated during manufacturing was determined. The proximate content of the chips varied depending on the manufacturing method. Based on color determination, lightness was highest in freeze-dried chips and lowest in oven-baked chips. Oil-fried chips had the highest redness, yellowness, and browning index. The total polyphenol, flavonoid content, and antioxidant activities were the highest in freeze-dried chips and the lowest in oven-baked chips. Air-fried chips had the highest (746.92 µg/g) acrylamide content, while freeze-dried chips had the lowest (1.82 µg/g). Compared to other methods, freeze-drying retained the maximum bioactive compound content and antioxidant activity, leading to the lowest acrylamide formation. These findings highlight a suitable method and provide basic data for future lotus root chip manufacturing.

Volatile organic compounds: A threat to the environment and health hazards to living organisms - A review

Volatile organic compounds (VOCs) are the organic compounds having a minimum vapor pressure of 0.13 kPa at standard temperature and pressure (293 K, 101 kPa). Being used as a solvent for organic and inorganic compounds, they have a wide range of applications. Most of the VOCs are non-biodegradable and very easily become component of the environment and deplete its purity. It also deteriorates the water quality index of the water bodies, impairs the physiology of living beings, enters the food chain by bio-magnification and degrades, decomposes and manipulates the physiology of living organisms. To unveil the adverse impacts of volatile organic compounds (VOCs) and their rapid eruption and interference in the living world, a review has been designed. This review presents an insight into the currently available VOCs, their sources, applications, sampling methods, analytic procedures, imposition on the health of aquatic and terrestrial communities and their contamination of the environment. Elaboration has been done on representation of toxicological effects of VOCs on vertebrates, invertebrates, and birds. Subsequently, the role of environmental agencies in the protection of environment has also been illustrated.

CRISPR/Cas9 genome editing in wheat: enhancing quality and productivity for global food security-a review

Wheat (Triticum aestivum L.) is an important cereal crop that is grown all over the world for food and industrial purposes. Wheat is essential to the human diet due to its rich content of necessary amino acids, minerals, vitamins, and calories. Various wheat breeding techniques have been utilized to improve its quality, productivity, and resistance to biotic and abiotic stress impairing production. However, these techniques are expensive, demanding, and time-consuming. Additionally, these techniques need multiple generations to provide the desired results, and the improved traits could be lost over time. To overcome these challenges, researchers have developed various genome editing tools to improve the quality and quantity of cereal crops, including wheat. Genome editing technologies evolve quickly. Nowadays, single or multiple mutations can be enabled and targeted at specific loci in the plant genome, allowing controlled removal of undesirable features or insertion of advantageous ones. Clustered, regularly interspaced short palindromic repeat (CRISPR)/CRISPR-associated protein (Cas) is a powerful genome editing tool that can be effectively used for precise genome editing of wheat and other crops. This review aims to provide a comprehensive understanding of this technology's potential applications to enhance wheat's quality and productivity. It will first explore the function of CRISPR/Cas9 in preserving the adaptive immunity of prokaryotic organisms, followed by a discussion of its current applications in wheat breeding.

A systematic review: on the mercaptoacid metabolites of acrylamide, N-acetyl-S-(2-carbamoylethyl)-L-cysteine

Acrylamide is widely found in a variety of fried foods and cigarettes and is not only neurotoxic and carcinogenic, but also has many potential toxic effects. The current assessment of acrylamide intake through dietary questionnaires is confounded by a variety of factors, which poses limitations to safety assessment. In this review, we focus on the levels of AAMA, the urinary metabolite of acrylamide in humans, and its association with other diseases, and discuss the current research gaps in AAMA and the future needs. We reviewed a total of 25 studies from eight countries. In the general population, urinary AAMA levels were higher in smokers than in non-smokers, and higher in children than in adults; the highest levels of AAMA were found in the population from Spain, compared with the general population from other countries. In addition, AAMA is associated with several diseases, especially cardiovascular system diseases. Therefore, AAMA, as a biomarker of internal human exposure, can reflect acrylamide intake in the short term, which is of great significance for tracing acrylamide-containing foods and setting the allowable intake of acrylamide in foods.

Dietary Acrylamide Exposure and Cancer Risk: A Systematic Approach to Human Epidemiological Studies

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.