Acrylamide may play a role in Alzheimer's
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The studies, two of the 40 new ones released at a symposium held this month, are part of an attempt by scientists to help processors deal with the acrylamide problem. Acrylamide appears to form as a result of a reaction between specific amino acids, including asparagine, and sugars found in foods reaching high temperatures during cooking processes. The process is known as the Maillard reaction. This occurs at temperatures above 100°C (212°F).
Of concern is the discovery by scientists at the Swiss Federal Institute of Technology that the chemical may be produced in dried fruits even under relatively mild temperatures. The finding will come as a surprise to the industry which has long promoted dried fruits as a health alternative to fresh, as they remain rich in fiber and antioxidants even after treatment. The study found that acrylamide is capable of being formed under relatively mild conditions through reactions that are not fully understood. Of the different dried fruits tested, the highest concentrations of the chemical were found in dried pears and prunes, the scientists found.
Another study, by researchers from the Instituto de la Grasa in Seville, Spain, found dietary fat found to be significant source of acrylamide in food. Previous studies have shown that carbohydrates and amino acids, particularly the non-essential amino acid asparagine, are the main chemicals in food that are responsible for acrylamide formation. The Spain-based researchers say their new study found that high fat levels in roasted almonds may account for as much as half of the acrylamide found in this food and likely accounts for high levels found in other high fat foods. Although the researchers say they have not yet demonstrated that reducing fat content in foods actually reduces acrylamide, the study provides a new target to consider in efforts to reduce acrylamide formation, they conclude.
A third research study, by scientists at Rothamsted Research and the University of Reading, suggests that farming techniques and biotechnology may help lower acrylamide. Meanwhile other researchers are experimenting with novel agricultural practices and biotechnology in an effort to help reduce levels of the ingredients that lead to acrylamide formation. Nigel Halford, one of the scientists, said that increasing soil sulfur levels in wheat crops and reducing nitrogen availability in crops can decrease levels of asparagine, an acrylamide precursor. The researchers have also produced a new variety of potato through genetic modification that contains lower sugar levels than conventional potatoes. They are also targeting plant genes responsible for controlling asparagine levels in an effort to reduce acrylamide levels in food crops.
Other studies on the health effects of acrylamide released at the Boston meeting indicate that acrylamide may also play a role in Alzheimer's, due to its capability to damaging nerve cells in the brain. Another study indicated that acrylamide in foods is not linked to breast cancer in women. http://www.nutraingredients.com
Red wine linked to anti-cancer potential
posted YVN
.
Alzheimer's Donation
Donate Online Now
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The studies, two of the 40 new ones released at a symposium held this month, are part of an attempt by scientists to help processors deal with the acrylamide problem. Acrylamide appears to form as a result of a reaction between specific amino acids, including asparagine, and sugars found in foods reaching high temperatures during cooking processes. The process is known as the Maillard reaction. This occurs at temperatures above 100°C (212°F).
Of concern is the discovery by scientists at the Swiss Federal Institute of Technology that the chemical may be produced in dried fruits even under relatively mild temperatures. The finding will come as a surprise to the industry which has long promoted dried fruits as a health alternative to fresh, as they remain rich in fiber and antioxidants even after treatment. The study found that acrylamide is capable of being formed under relatively mild conditions through reactions that are not fully understood. Of the different dried fruits tested, the highest concentrations of the chemical were found in dried pears and prunes, the scientists found.
Another study, by researchers from the Instituto de la Grasa in Seville, Spain, found dietary fat found to be significant source of acrylamide in food. Previous studies have shown that carbohydrates and amino acids, particularly the non-essential amino acid asparagine, are the main chemicals in food that are responsible for acrylamide formation. The Spain-based researchers say their new study found that high fat levels in roasted almonds may account for as much as half of the acrylamide found in this food and likely accounts for high levels found in other high fat foods. Although the researchers say they have not yet demonstrated that reducing fat content in foods actually reduces acrylamide, the study provides a new target to consider in efforts to reduce acrylamide formation, they conclude.
A third research study, by scientists at Rothamsted Research and the University of Reading, suggests that farming techniques and biotechnology may help lower acrylamide. Meanwhile other researchers are experimenting with novel agricultural practices and biotechnology in an effort to help reduce levels of the ingredients that lead to acrylamide formation. Nigel Halford, one of the scientists, said that increasing soil sulfur levels in wheat crops and reducing nitrogen availability in crops can decrease levels of asparagine, an acrylamide precursor. The researchers have also produced a new variety of potato through genetic modification that contains lower sugar levels than conventional potatoes. They are also targeting plant genes responsible for controlling asparagine levels in an effort to reduce acrylamide levels in food crops.
Other studies on the health effects of acrylamide released at the Boston meeting indicate that acrylamide may also play a role in Alzheimer's, due to its capability to damaging nerve cells in the brain. Another study indicated that acrylamide in foods is not linked to breast cancer in women. http://www.nutraingredients.com
A nutrient found in red wine has shown a positive result in cancer reduction, a study in mice has found.
posted by Valery Yermalitsky at
6:39 AM
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