11

Question 1

8. Toxic Compounds Generated During Food Processing
   A. acrylamide (april 2002: “French Fries Cause Cancer”

alterante pathway?

Answer 1

formed in plant-based foods rich in starch and in foods where starch is a major ingredient  rice, potato, pasta, french fries, potato chips, breakfast cereals, bread, cookies. etc. -> under normal food processing (home and industry) conditions of temperature, time and water activity (missing: PH, aa content)

- actually based on the reaction between reducing carbohydrates 	(i.e. D-glucose) and  asparagine (much lower levels produced with lysine, alanine, threonine and valine) -> starch is not a significant factor-> potatoes were hit hard (reducing CHO relationship to colour/flavor)
- possible alternate pathway of formation is through 	triacylglycerol hydrolysis to glycerol-> oxidation-> acrolein-> acrylamide formation in the absence or reducing carbohydrates:

animals studies @0.1, 0.5 and 2.0 mg/kg bwt/day lifespan  statistical increased incidence of tumors at highest dose

- no reproductive disorders @ 0.1 and 0.5 mg/kg bwt/day
- listed as a carcinogen (CA Proposition 65) (mean that any food product with it has to have a warning label on every food) and neurotoxin in animals
- “based onscientific studies to date, it is not clear if acrylamide (from food consumption) affects cancer risk in people” – American cancer society

Question 2

acrylamide classified as

Answer 2

“acrylamide is reasonably anticipated to be a human carcinogen”-> based on animal studies (FDA)

- ACRYLYMIDE IS CLASSIfied as a “probable human carcinogen” -> WHO
- NOAEL/NOEL for animals (rodents, cats, dogs): 0.2 mg/kg bwt 		lifespan studies

- estimated daily intake: Canada (0.3-0.4 g/kg bwt/day; based on 	food consumption estimates); USA (0.4 g/kg bwt/day)  - > [0.4/200x100%= 0.2% of NOAEL]

Question 3

A. Acrylamide (DIET/foo reduction strategies)

Answer 3

minimize fried food consumption
lower potato consumption

adjust (i.e. lower) food cooking temperatures and times-

> problem- not cooked enough, no pasteurization, no browning 

soak potatoes slices/fries in water before cooking->  industrial practice

toast bread to only a light brown colour
fuggetaboutit – dr. low

plant breeding/genetic manipulation (GMO) to increase asparaginase levels and/or activity

- food treatment with asparaginase-> problems/issues?-