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... taurine, an ingredient most famously linked to energy drinks, may help reduce levels of acrylamide in foods, suggests new research from china ... a laboratory system designed to model acrylamide formation showed that taurine may inhibit the production of the potential carcinogen by about 72 percent ... it is known that taurine can participate in the maillard reaction that produces acrylamide, and therefore may reduce the production of acrylamide ... , and the korea food research institute reported last year that french fries exposed to a taurine solution prior to frying contained 96 per cent less acrylamide than control fries ( food research international ) ... mechanism the new study proposes that the mechanism by which this inhibitory effect occurs is via a reaction between glucose and taurine: acrylamide is produced during the maillard reaction of sugar and an amino acid called asparagines ... using a system comprised of asparagine and glucose, the researchers found that taurine could react with glucose and also that taurine reacted directly with any acrylamide formed ... “antioxidant-rich natural extracts are attractive candidates in developing effective inhibitors on acrylamide formation in processed foods “therefore, the increased antioxidant activity of maillard reaction products in the presence of taurine could contribute to the inhibition of acrylamide formation in the asparagine / glucose model system,” they added ... the acrylamide story despite being a carcinogen in the laboratory, many epidemiological studies have reported that everyday exposure to acrylamide in food is too low to be of concern ... the compound first hit the headlines in 2002, when scientists at the swedish food administration first reported unexpectedly high levels of acrylamide, found to cause cancer in laboratory rats, in carbohydrate-rich foods ... safety data a toxicology study reported at the end of 2009 that tolerable intakes of acrylamide should be set at 2

... to find out more about the levels of certain microbiological and chemical contaminants in food, the agency is commissioning surveys of: acrylamide in uk retail productslead in cattle, sheep, free range and organic chickens, and eggs from uk farms in areas of high geochemical leadenvironmental chemicals in composite food samples that are representative of the uk diet the content and pattern of ergot alkaloids and ergot sclerotia in uk cerealslisteria monocytogenes and other microoganisms in pre-packed ready-to-eat sliced meats from small to medium-sized businessesnorovirus in shellfish two other research projects being commissioned by the agency are: to investigate whether the visual post-mortem inspection of indoor fattening pigs can be extended to outdoor fattening pigs

... an industry initiative to cut levels of acrylamide in food continues to have a limited impact, with lower quantities found in just three of the 22 food groups evaluated, according to the latest results of an ongoing european monitoring project ... acrylamide is a chemical compound formed during by heat-induced reaction between sugar and an amino acid called asparagine ... the european food safety authority (efsa) said that, on comparing data from 2009 with 2007, a trend towards lower acrylamide levels was detected only in crackers, infant biscuits and gingerbread ... the highest average levels of acrylamide were detected in potato crisps and substitute coffee, which includes coffee-like drinks derived from chicory or cereals such as barley ... the upper bound mean acrylamide levels ranged from 37 μg/kg for ‘bread soft’ to 1504 μg/kg for substitute coffee

... furan, like acrylamide, is one of a group of carcinogenic substances that can form when foods and drinks are subject to heat treatment

... irradiation of potatoes at a sprout inhibition dose reduced acrylamide formation in potato chips and improved their colour, according to new research from india ... scientists based at research institutes including the institute of chemical technology and the bhabha atomic research centre in mumbai found that the acrylamide content was nearly 7 per cent lower in potato chips ( crisps ) made from irradiated potatoes stored at 14°c and 4°c than the corresponding non-irradiated controls ... acrylamide is a neurotoxic compound, and probable carcinogen ... ” acrylamide content of potato chips was determined by using liquid chromatography-mass spectrometry/mass spectrometry (lc-ms/ms) as described previously, while the colour of the potato chips was measured using a hunter lab colourimeter labscan xe ... the acrylamide content of potato chips prepared from non-irradiated control potatoes increased from 416 ... the interaction between temperature and time of storage was found to be significant for acrylamide formation in chips prepared from non-irradiated potatoes while the same from irradiated potatoes was found to be non-significant ... 034 title: acrylamide content in fried chips prepared from irradiated and non-irradiated stored potatoes authors: mulla, m

... the use of commercial enzymes to reduce levels of acrylamide is effective when applied to chilled, but not par-fried, french fries, suggests a new study from belgium ... there's a big difference between lab and industrial scale results scientists from ghent university in belgium report that applying many of the options outlined in the ciaa’s ‘acrylamide toolbox’ were ineffective to reducing acrylamide in par-fried french fries ... the study, published in the journal of agricultural and food chemistry, shows that acetic and citric acid treatments, adding calcium lactate, or applying asparaginase did not affect acrylamide formation under par-frying conditions ... “french fries upon final frying presented acrylamide contents below the limit of detection (12 ... the toolbox approaches already used by the food industry to help reduce acrylamide levels include converting asparagine into an impotent form using an enzyme, binding asparagine to make it inaccessible, adding amino acids, changing the ph to alter the reaction products, cutting heating temperatures and times, and removing compounds from the recipe that may promote acrylamide formation ... the effect is a reduction in acrylamide in the final product by as much as 90 per cent ... according to dr de meulenaer and his co-workers, however, “to date, no publicly available data exists on the evaluation of the various promising additives/processing aids on their acrylamide mitigation potential when applied on a real french fry industrial processing line” ... results showed that, for the production of frozen partially-fried (par-fried) french fries, acetic and citric acid, calcium lactate (puracal pp fcc, purac) and asparaginase (acrylaway, novozymes) were ineffective at reducing acrylamide, despite earlier promising results from laboratory tests

... new research has suggested that acrylamide formed in different types of food has the same levels of up take in the body ... the study, published in molecular nutrition & food research , investigated the effects different food matrix on the bioavailability of acrylamide to see if the type of food acrylamide is in affects its absorption in the body ... the researchers, led by franz ingo berger, from division of food chemistry and toxicology at the university of kaiserslautern in germany, found no significant differences for the three food matrix they tested – bread, fried potato, and gingerbread – when compared to a positive control of acrylamide in water ... they said that more mechanism-based research is needed in order to better assess and understand the effects of acrylamide in low dose ranges corresponding to dietary intake ... carcinogenic effect acrylamide has been classified as ‘probably carcinogenic to humans ... previous research has shown that acrylamide doses in the range of 36–54mg per kg body weight given to rats induce significant dna damage in leukocytes, brain and testes ... however, berger and colleagues said that very little data exists at present on bioavailability of acrylamide from foods ... “a prime question addressed in this study was to determine whether specific food matrices affect bioavailability and biological activity of acrylamide in rats,” they said ... the authors reported that acrylamide induced adduct levels increased in a near linear fashion with time of exposure, and thus with cumulative dose, in the repeated feeding study for all acrylamide food matrix ... they said that no significant differences in bioavailability of acrylamide from water and the different food matrices were observed, but noted that very slightly reduced bioavailability was seen in bread crust ... the total amount of acrylamide-related compounds excreted via urine was reported to be in the range of 35–81 per cent of the administered dose

... new research has suggested that acrylamide formed in different types of food has the same levels of up take in the body ... the study, published in molecular nutrition & food research, investigated the effects different food matrix on the bioavailability of acrylamide to see if the type of food acrylamide is in affects its absorption in the body ... the researchers, led by franz ingo berger, from division of food chemistry and toxicology at the university of kaiserslautern in germany, found no significant differences for the three food matrix they tested – bread, fried potato, and gingerbread – when compared to a positive control of acrylamide in water ... they said that more mechanism-based research is needed in order to better assess and understand the effects of acrylamide in low dose ranges corresponding to dietary intake ... carcinogenic effect acrylamide has been classified as ‘probably carcinogenic to humans ... previous research has shown that acrylamide doses in the range of 36–54mg per kg body weight given to rats induce significant dna damage in leukocytes, brain and testes ... however, berger and colleagues said that very little data exists at present on bioavailability of acrylamide from foods ... “a prime question addressed in this study was to determine whether specific food matrices affect bioavailability and biological activity of acrylamide in rats,” they said

... the authors, in findings published in the international journal of food science and technology , found the reduction of acrylamide in white bread using pea flour ( p ... sativum ) was not significant but that the acrylamide level can be reduced by supplementation with 5 per cent pea flour in wheat bran and wholegrain breads ... acrylamide is formed during high temperature cooking by a heat-induced reaction between sugar and an amino acid called asparagines ... the compound first hit the headlines in 2002, when scientists at the swedish food administration first reported unexpectedly high levels of acrylamide, found to cause cancer in laboratory rats, in carbohydrate-rich foods ... and an efsa statement in 2005 said acrylamide is both carcinogenic and genotoxic (which means it can cause damage to the genetic material of cells) ... objective the authors of this study said their aim was to investigate the effect of pea-originated asparaginase on acrylamide content, colour and sensory properties of white wheat, wheat bran and whole-grain wheat breads ... (2008) reported that the application of commercial asparaginase enzyme in dough resulted in 55 per cent decrease in acrylamide content, in 75 per cent degradation of asparagine, and no detrimental effect on taste and colour of gingerbread ... acrylamide analysis was performed with liquid chromatography–mass spectrometry, and other than colour, sensory properties of the breads were evaluated to determine the effects of pea flour substitution on consumer acceptability ... results the authors said that their study showed reduction of acrylamide in white wheat bread was not notable and, in fact, the addition of pea flour decreased its sensory attributes ... however, they determined that acrylamide levels can be reduced by 57 per cent and 68 per cent with the addition of 5 per cent pea flour in wheat bran and whole-grain wheat breads, respectively, without any negative impact on appearance, texture and flavour

... intermediate levels of the enzyme asparaginase, and low temperatures, may be the ideal conditions for low acrylamide formation in biscuits, suggests a new study ... according to findings published in food chemistry, scientists from the dublin institute of technology in ireland report that their study showed a strategy “to assess the benefit of asparaginase in reducing the acrylamide formation in biscuits for managing the industrial process ... ” “the model used in this study allowed for the assessment of the effect of the natural variability associated to the baking process in final acrylamide concentration, besides the variation of the selected dependent variables,” said the researchers, led by drjesus frias ... acrylamide in 2002 swedish researchers found the carcinogenic compound acrylamide was present at high levels in many foods ... since then acrylamide has been the focus of much research, and had been found in many foods, including, bread, crackers, biscuits, deep-fried products and coffee ... epidemiological studies have since reported that everyday exposure to acrylamide from food substances is too low to be of carcinogenic concern - however in march 2010 the european chemical agency added the compound to its list of ‘substances of very high concern’ ... indeed, at the tail-end of 2007 the confederation of the food and drink industries of the eu (ciaa) included asparaginase in the new version of its acrylamide toolbox, a move seen to validation the efforts of companies that have developed commercial solutions using the acrylamide-reducing enzyme