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Thermally induced process‐related contaminants: The example of acrolein and the comparison with acrylamide
Author(s) -
Guth Sabine,
Habermeyer Michael,
Baum Matthias,
Steinberg Pablo,
Lampen Alfonso,
Eisenbrand Gerhard
Publication year - 2013
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.201300418
Subject(s) - acrolein , acrylamide , carcinogen , chemistry , aldehyde , contamination , environmental chemistry , toxicology , mycotoxin , toxicity , food science , biochemistry , organic chemistry , biology , catalysis , ecology , copolymer , polymer
α,β‐Unsaturated aliphatic carbonyl compounds are naturally widespread in food, but are also formed during the thermal treatment of food. This applies, for example, to the genotoxic carcinogen acrylamide (AA), but also to acrolein (AC), the simplest α,β‐unsaturated aldehyde. First observations indicate that human exposure to AC may be higher than the exposure to AA. The DFG Senate Commission on Food Safety therefore compared data on AC and AA available in the scientific literature, evaluating current knowledge on formation, occurrence, exposure, metabolism, biological effects, toxicity, and carcinogenicity and defined knowledge gaps as well as research needs in an opinion on November 19, 2012, in German. The English version was agreed on April 17, 2013.