Infodoc : Sciences, Techniques et Culture

Part I: Formation and analysis of hazardous compounds in heat-treated foods
1 The Maillard reaction and its role in the formation of acrylamide and other potentially hazardous compounds in foo
1.1 Introduction
1.2 The chemistry of the Maillard reaction
1.3 Acrylamide and the Maillard reaction
1.4 The formation of other potentially toxic compounds in the Maillard reaction
1.5 Conclusions
1.6 References
2 The formation of acrylamide in c[...]

Part I: Formation and analysis of hazardous compounds in heat-treated foods
1 The Maillard reaction and its role in the formation of acrylamide and other potentially hazardous compounds in foo
1.1 Introduction
1.2 The chemistry of the Maillard reaction
1.3 Acrylamide and the Maillard reaction
1.4 The formation of other potentially toxic compounds in the Maillard reaction
1.5 Conclusions
1.6 References
2 The formation of acrylamide in cereal products and coffee
2.1 Introduction
2.2 Formation and possible mitigation strategies
2.3 Coffee
2.4 Conclusion
2.5 References
3 The formation of acrylamide in potato products
3.1 Introduction
3.2 Acrylamide and the raw material
3.3 Acrylamide and potato processing
3.4 Conclusion
3.5 References
4 Mechanism for the formation of PhIP in foods
4.1 Introduction
4.2 Formation of PhIP
4.3 Conclusions
4.4 References
5 Latest developments in the analysis of heterocyclic amines in cooked foods
5.1 Introduction
5.2 Extraction of HCAs and sample preparation
5.3 Chromatographic analysis
5.4 Identification and quantification methods
5.5 Conclusions
5.6 References
6 Analysis for acrylamide in foods
6.1 The analytical task
6.2 Physical and chemical properties of acrylamide
6.3 Sampling requirements
6.4 Extraction procedures
6.5 Determination by GC-MS after bromination of acrylamide
6.6 Determination by GC-MS with no derivatisation
6.7 Determination by LC-MS
6.8 Other instrumental methods
6.9 Prospects for rapid tests
6.10 Conclusions
6.11 References
7 A molecular modelling approach to predict the toxicity of compounds generated during heat treatment of foods
7.1 Introduction to molecular modelling
7.2 Development of a (Q)SAR model
7.3 The use of in silico models as a predictive tool in chemical risk assessment
7.4 Prediction of chemical toxicity by expert systems
7.5 The use of the (Q)SAR approach to identify potential toxicants in heat treated foods
7.6 Conclusions
7.7 References
Part II: Health risks of acrylamide and other hazardous compounds in heat-treated foods
8 Biomonitoring of acrylamide
8.1 Introduction
8.2 Metabolism and reactivity
8.3 Chemical biomarkers, methods and experimental results
8.4 Application of bio-monitoring in human exposure situations
8.5 Comparison with other methods for exposure assessment
8.6 Usefulness of biomarkers in risk assessment
8.7 Future trends
8.8 Acknowledgements
8.9 References
9 Modelling of dietary exposute to acrylamide
9.1 Introduction
9.2 Different models to estimate dietary exposure to food contaminants
9.3 Dietary AA exposure assessments
9.4 Reduction of AA levels in food: implications
9.5 Exposure to AA in relation to reported toxicity
9.6 Discussion and European funded research projects
9.7 References
10 Assessing exposure levels of acrylamide
10.1 Rationale of exposure assessment
10.2 Difficulties in exposure assessment of acrylamide
10.3 Overview of dietary acrylamide exposure levels
10.4 Are the exposure estimates valid?
10.5 Bioavailability
10.6 Acrylamide metabolism
10.7 Biomarkers of acrylamide exposure
10.8 Relevance of the biomarkers for exposure and risk assessment
10.9 References
11 Assessing human exposure to heterocyclic aromatic amines
11.1 Introduction
11.2 Biomonitoring
11.3 Food frequency questionnaires and doneness classification
11.4 Application of exposure assessment to risk
11.5 Conclusion
11.6 Acknowledgements
11.7 References
12 Genotoxicity, metabolism, and biomarkers of heterocyclic aromatic amines
12.1 Introduction
12.2 Bioactivation of HCAs, DNA adduct formation, mutagenesis and carcinogenesis
12.3 HCA-protein adduct formation with hemoglobin and serum albumin
12.4 Analysis of HCAs and their metabolites in human urine
12.5 Other potential HCA biomarkers
12.6 Future trends
12.7 Sources of further information
12.8 References
13 Risk assessment techniques for acrylamide
13.1 Introduction
13.2 Exposure assessments
13.3 Hazard identification: neurotoxicity, genotoxicty, developmental and reproductive toxicity
13.4 Hazard identification: carcinogenicity
13.5 Hazard characterisation: dose response analysis for various effects
13.6 Risk characterisation
13.7 Conclusions
13.8 Acknowledgements
13.9 References
14 The possible involvement of mutagenic and carcinogenic heterocyclic amines in human cancer
14.1 Introduction
14.2 Formation of HCAs
14.3 ln vitro and in vivo mutagenicity of HCAs
14.4 Metabolism of HCAs
14.5 Carcinogenicity of HCAs in rodents
14.6 Modulation of carcinogenic activity
14.7 Estimation of human intake and exposure to HCAs
14.8 Epidemiological studies
14.9 Risk of development of human cancer from HCAs
14.10 Acknowledgements
14.11 References
15 Health risks of 5-hydroxymethylfurfural (HMF) and related compounds
15.1 Introduction
15.2 Occurrence ofHMF in foods and other consumer products
15.3 Absorption, biotransformation and elimination of HMF
15.4 Reaction of HMF with amino acids and protein
15.5 Acute and chronic toxicity of HMF and SMF
15.6 Genotoxicity of HMF, SMF and CMF
15.7 Carcinogenicity of HMF, SMF and CMF
15.8 Other furan derivatives formed from carbohydrates
15.9 Conclusions
15.10 Sources of further information
15.11 Acknowledgement
15.12 References
16 Metabolic factors affecting the mutagenicity of hetetocyclic amines
16.1 Introduction
16.2 Genotoxicity and carcinogenicity of HCAs in standard models
16.3 Biotransformation pathways
16.4 Overview of enzyme super-families involved in the biotransformation of HCAs
16.5 Identification of specific human enzyme forms involved in the activation and inactivation of individual HCAs
16.6 Knockout and transgenic mouse models for HA-metabolising enzymes
16.7 Genetic polymorphism of human enzymes involved in the activation and inactivation of HCAs
16.8 Conclusions
16.9 Sources of further information
16.10 Acknowledgements
16.11 References
Part III Minimising the formation of hazardous compounds in foods during heat treatment
17 Modifying eooking conditions and ingredients to reduce the formation of heteroeyclic amines
17.1 Introduction
17.2 Chemical structures
17.3 Precursors
17.4 HCA levels in cooked foods
17.5 Daily intake of HCAs
17.6 Factors affecting the yield of HCAs
17.7 Effects of varying levels of natural precursors in meat
17.8 Cooking methods and ingredients
17.9 Conclusions and recommendations
17.10 References
18 Dietary eompounds which protect against heteroeyclic amines
18.1 Introduction
18.2 Mechanisms of protection
18.3 Methodological aspects
18.4 Protective effects of different foods and of individual food components
18.5 Conclusions and implications for food producers
18.6 Future trends
18.7 References
19 Controlling acrylamide formation du ring baking
19.1 Introduction
19.2 Acrylamide formation and ways to reduce its content in bakery products
19.3 Conclusions
19.4 References
20 Novel techniques to prevent the formation of acrylamide in processed food
20.1 Introduction
20.2 General considerations
20.3 Technological approaches for reducing acrylamide and other hazardous materials
20.4 Conclusion
20.5 Sources of further information
20.6 References
Appendix I: List of abbreviations of heterocyclic amines
Appendix II: Molecular structures of heterocyclic amines
Index