The combination of T-2 toxin and acrylamide synergistically induces hepatotoxicity and nephrotoxicity via the activation of oxidative stress and the mitochondrial pathway.
Abstract
T-2 toxin is a common fungal toxin, which is not only widely found in wheat, barley, corn, and other food crops and their related products, but also in various animal feeds. Acrylamide (ACR) is mainly formed by the free amino acid, asparagine and reducing sugars, such as glucose and fructose, and is commonly found in potato chips, French fries, toast, coffee, and other foods. Therefore, people are highly likely to consume food via their daily diets that are contaminated with both T-2 toxin and ACR. Since liver and kidneys were possible toxic targets of both T-2 toxin and ACR, this study assessed w...
Source: Toxicon - November 20, 2020 Category: Toxicology Authors: Hou L, Liu S, Zhao C, Fan L, Hu H, Yin S Tags: Toxicon Source Type: research
Effect of consumer's decisions on acrylamide exposure during the preparation of French fries. Part 1: frying conditions.
Abstract
Variability in home-cooking practices affects dietary exposure to acrylamide, limiting risk evaluation. Two observational tests (controlled and randomized) involving 127 volunteers was designed to investigate the influence of consumer decisions on acrylamide formation during the preparation of French fries. Consumer practices were recorded during pre-frying, frying and post-frying stages. Reducing sugar content, asparagine, moisture, acrylamide, moisture, weight loss and color were evaluated. In the controlled assay, mean acrylamide content was 508 μg/kg and volunteers took a mean frying time of ...
Source: Food and Chemical Toxicology - November 17, 2020 Category: Food Science Authors: Mesias M, Delgado-Andrade C, Holgado F, González-Mulero L, Morales FJ Tags: Food Chem Toxicol Source Type: research
Effects of combined pulsed electric field and blanching pretreatment on the physiochemical properties of French fries
Publication date: Available online 14 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Cheng Zhang, Xiaomei Lyu, Wei Zhao, Wenxu Yan, Mingming Wang, N.G. Kuan Rei, Ruijin Yang (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 16, 2020 Category: Food Science Source Type: research
IJERPH, Vol. 17, Pages 7619: Dietary Exposure to Acrylamide and Associated Health Risks for the Korean Population
Kim
The aim of the study was to estimate the dietary exposure to acrylamide (AA) from the consumption of various processed food and to assess the associated health risks in different age groups in Korea. Potato crisps and French fries presented the highest mean levels of AA (546 and 372 μg/kg, respectively) followed by coffee (353 μg/kg) and tea products (245 μg/kg). The mean AA dietary exposure values for toddlers (≤2 years), children (3–6 years), children (7–12 years), adolescents (13–19 years), adults (20–64 years), a...
Source: International Journal of Environmental Research and Public Health - October 19, 2020 Category: Environmental Health Authors: Sanghee Lee Hyun Jung Kim Tags: Article Source Type: research
Exposure to acrylamide from home-cooked food: fried potatoes (r östi) in Switzerland as an example
. (Source: Food Additives and Contaminants Part A)
Source: Food Additives and Contaminants Part A - October 17, 2020 Category: Food Science Authors: Angela Eicher Maurus Biedermann Gaby Suter Florian Felder Sandra Biedermann-Brem Urs Stalder Gregor McCombie Source Type: research
Benzene metabolite SPMA and acrylamide metabolites AAMA and GAMA in urine of children and adolescents in Germany - human biomonitoring results of the German Environmental Survey 2014-2017 (GerES V).
Abstract
Benzene and acrylamide are carcinogenic substances contained inter alia in tobacco smoke. The mercapturic acid metabolites of benzene, N-acetyl-S-phenyl-L-cysteine (SPMA), and of acrylamide, N-acetyl-S-(3-amino-3-oxopropyl)-cysteine (AAMA) and N-acetyl-S-(3-amino-2-hydroxy-3-oxopropyl)-cysteine (GAMA), were analysed in 2260 first-morning void urine samples from children and adolescents aged 3-17 years, participating in the population-representative German Environmental Survey on Children and Adolescents, GerES V 2014-2017. SPMA was detected in 98% of the participants with a geometric mean (GM) of ...
Source: Environmental Research - October 13, 2020 Category: Environmental Health Authors: Schwedler G, Murawski A, Schmied-Tobies MIH, Rucic E, Scherer M, Pluym N, Scherer G, Bethke R, Kolossa-Gehring M Tags: Environ Res Source Type: research
Gaussian Graphical Models Identified Food Intake Networks among Iranian Women with and without Breast Cancer: A Case-Control Study.
CONCLUSIONS: The findings of this study revealed a difference in GGM-identified networks graphs between cases and controls. Overall, GGM may provide additional understanding of relationships between diet and health.
PMID: 32924597 [PubMed - as supplied by publisher] (Source: Nutrition and Cancer)
Source: Nutrition and Cancer - September 13, 2020 Category: Cancer & Oncology Authors: Fereidani SS, Sedaghat F, Eini-Zinab H, Heidari Z, Jalali S, Mohammadi E, Naja F, Assadi M, Rashidkhani B Tags: Nutr Cancer Source Type: research
Use of egg yolk phospholipids to boost the generation of the key odorants as well as maintain a lower level of acrylamide for vacuum fried French fries
Publication date: Available online 31 August 2020Source: Food ControlAuthor(s): Dong Guo, Peng Wan, Jie Liu, De-Wei Chen (Source: Food Control)
Source: Food Control - September 1, 2020 Category: Food Science Source Type: research
Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying
Publication date: Available online 28 August 2020Source: Food ChemistryAuthor(s): Gilbert Rodríguez, Giacomo Squeo, Lorenzo Estivi, Soledad Quezada Berru, Dianeth Buleje, Francesco Caponio, Andrea Brandolini, Alyssa Hidalgo (Source: Food Chemistry)
Source: Food Chemistry - August 29, 2020 Category: Food Science Source Type: research
Usual Dietary Intake of Resistant Starch in US Adults from NHANES 2015 –2016
ConclusionsUS adults should improve the intake of natural RS food sources. Increasing RS intake will improve gastrointestinal health as a prebiotic and potentially increase insulin sensitivity with adequate consumption (e.g., ∼15 g/d). (Source: Journal of Nutrition)
Source: Journal of Nutrition - August 25, 2020 Category: Nutrition Source Type: research
Comparison between synthetic and rosemary-based antioxidants for the deep frying of French fries in refined soybean oils evaluated by chemical and non-destructive rapid methods
Publication date: 15 January 2021Source: Food Chemistry, Volume 335Author(s): Pengjuan Li, Xinhao Yang, Wan Jun Lee, Furong Huang, Yong Wang, Ying Li (Source: Food Chemistry)
Source: Food Chemistry - July 29, 2020 Category: Food Science Source Type: research
Desert on the menu? What children are served in German full-service restaurants.
CONCLUSIONS: Overall, the range of food on offer for children in German restaurants is unhealthy and lacking in variety. There is an urgent need for improvement of both the menus themselves as well as the offered meals. Our study is not only by far the most comprehensive study, but also the study with the worst CMA score values worldwide.
PMID: 32592552 [PubMed - as supplied by publisher] (Source: Central European Journal of Public Health)
Source: Central European Journal of Public Health - June 28, 2020 Category: International Medicine & Public Health Tags: Cent Eur J Public Health Source Type: research
Contribution of lipid towards acrylamide formation during intermittent frying of French fries
Publication date: Available online 15 June 2020Source: Food ControlAuthor(s): Su Lee Kuek, Azmil Haizam Ahmad Tarmizi, Raznim Arni Abd Razak, Selamat Jinap, Norliza Saparin, Maimunah Sanny (Source: Food Control)
Source: Food Control - June 15, 2020 Category: Food Science Source Type: research
IJERPH, Vol. 17, Pages 4226: Awareness and Knowledge Regarding the Consumption of Dietary Fiber and Its Relation to Self-Reported Health Status in an Adult Arab Population: A Cross-Sectional Study
The objective of this study was to examine the awareness, knowledge, and habits regarding dietary fiber intake and to analyze its relationship with self-reported health status among Saudi adults. A survey-based study using face-to-face interview was designed, and 1363 apparently healthy adult Saudi males and females participated. Most participants were females (81.2%), aged 25 and above (87.2%), and were educated at least up to the secondary level of education (80.8%). The majority of the participants were aware of the role of fiber-rich foods in health conditions such as obesity (70.5%), cardiovascular diseases (68.9%), a...
Source: International Journal of Environmental Research and Public Health - June 12, 2020 Category: Environmental Health Authors: Hanan Alfawaz Nasiruddin Khan Haya Alhuthayli Kaiser Wani Muneerah A. Aljumah Malak Nawaz Khan Khattak Saad A. Alghanim Nasser M. Al-Daghri Tags: Article Source Type: research
Effect of multistage process on the quality, water and oil distribution and microstructure of French fries
Publication date: Available online 28 May 2020Source: Food Research InternationalAuthor(s): Peiyan Li, Gangcheng Wu, Dan Yang, Hui Zhang, Xiguang Qi, Qingzhe Jin, Xingguo Wang (Source: Food Research International)
Source: Food Research International - May 28, 2020 Category: Food Science Source Type: research
