Nieuws


balk2.jpg (42734 bytes)

Google



 

Scientists Spot Many Chemicals in Food

Acrylamide, a chemical linked to cancer and nerve damage with high exposure, accumulates in small, harmless amounts in potato or grain products.

Lees verder


UW-Madison to Lead Effort to Improve Processed Potatoes

According to the project's leader, Paul Bethke, a UW-Madison assistant professor of horticulture and USDA-ARS plant physiologist, acrylamide is an unwanted compound in products like processed potatoes.

Lees verder


Grape and clove extracts may slash acrylamide

Extracts from grape seeds or clove buds may prevent the formation of acrylamide in potato-based food products by over 60%.

Lees verder


Lactic acid bacteria to lower risk of cancer

A small research-based Norwegian company has developed a method to reduce the formation of the carcinogenic compound acrylamide during industrial production of potatoes and coffee. International food giants are paying attention. In 2002 Swedish researchers found that the carcinogenic compound acrylamide was present in many foods – a discovery that grabbed international headlines and frightened consumers and food safety authorities around the world. What these production foods had in common was high-temperature cooking which formed a crust or browning reaction. The acrylamide issue has had dramatic consequences for the manufacturers involved.

Lees verder


Acrylamide in food can cause DNA damage

Acrylamide has been shown to cause cancer and reduced fertility in animal studies.

Lees verder


New evidence suggests acrylamide can cause cancer

Two-year NTP studies of acrylamide, given in an animal’s drinking water, found clear evidence of carcinogenic activity in both sexes of rats and mice, based on tumors in multiple sites

Lees verder


Lebensmittelkrieg Acrylamid

Lees verder


Dietary acrylamide exposure among Finnish adults and children

Among children, substituting boiled potatoes for chips and other friend potatoes and replacing biscuits with sweet wheat buns while lowering the acrylamide content of starch-based casseroles by 50% would lead to acrylamide exposure that is only half of the original exposure. In conclusions, dietary modifications could have a large impact in decreasing acrylamide exposure.

Lees verder


Why french fries shouldn't be overheated

Governments are targeting the naturally occurring chemical in fried starchy foods that has been linked to cancer in lab rats

Lees verder


World governments focus on potential harm in french fries

Earlier this week, a health advocacy group filed suit against KFC, one of several chains the group has targeted over the years, regarding the presence of a naturally occuring carcinogen in grilled chicken.

Lees verder


High Acrylamide Levels in Espresso

The level of acrylamide?a naturally occurring chemical that may cause a human health risk?in espresso coffee might be influenced by species, roast degree and brew length, according to Portuguese research to be published in Food Chemistry.

Lees verder


Cancer-fighting additive weighed for junk food

Canada is investigating whether to approve a cancer-fighting additive's use in junk food, but Health Canada wants consumers to weigh in on the idea first.

Lees verder


Canada Includes Acrylamide To Toxic Substance List

Health Canada has added acrylamide to the government’s list of toxic substances. Acrylamide is a chemical that appears in both food packaging and processed foods.

Lees verder


Are Proposition 65 warnings healthful or hurtful?

Two lawyers who have worked cases involving the labels about potentially harmful chemicals disagree.

Lees verder


Acrylamide in voeding

Acrylamide is een chemische stof die wordt ingedeeld in de groep stoffen die mogelijk kankerverwekkend zijn. De stof is aanwezig in cosmetica, plastic en voedselverpakkingen.

Link

Petra


Opnieuw méér acrylamide in productgroepen

Sommige productgroepen bevatten in 2008 méér acrylamide dan het jaar daarvoor. Dat blijkt uit een rapport van EFSA op basis van analyses van 22 EU-lidstaten en Noorwegen.

Link


UGent werkt aan gezondere frietjes

Onderzoekers van de vakgroep Voedselveiligheid en Voedselkwaliteit van de UGent hebben innovatieve technieken ontwikkeld om het acrylamidegehalte in frietjes te verminderen. Acrylamide is een vermoedelijk kankerverwekkende stof die in meerdere voedingsmiddelen voorkomt.

In 2002 werd acrylamide, een vermoedelijk kankerverwekkende stof, aangetoond in verschillende levensmiddelen, waaronder friet. De afgelopen jaren werden verschillende technieken ontwikkeld om de vorming van deze stof tijdens het frituren drastisch te verminderen. Een toetsing aan de industriële praktijk ontbrak echter. Doctoraatsstudente Raquel Medeiros Vinci, promotor professor Bruno De Meulenaer en Frédéric Mestdagh van de onderzoeksgroep Levensmiddelenchemie en Humane Voeding testten twee strategieën uit om het acrylamidegehalte in frieten te verminderen tijdens de industriële productie. De studie werd uitgevoerd in samenwerking met de aardappelverwerkende industrie (Belgapom en EUPPA - European Potato Processors' Association) en Flanders’ Food.

Een eerste strategie bestaat in een kwaliteitscontrole van de aardappel bij aankomst in de fabriek. De wetenschappers onderzochten het verband tussen het suikergehalte van de aardappelknol, de vorming van acrylamide en de kleur van het afgebakken product. Uit de studie blijkt dat het mogelijk is om ladingen aardappelen die gevoelig zijn voor acrylamidevorming te identificeren voordat ze het productieproces ingaan. Zo kan de aardappelverwerkende industrie deze ladingen gebruiken voor andere doeleinden dan de productie van friet. Een andere mogelijkheid is de procesparameters aan te passen zodat het risico voor acrylamidevorming drastisch daalt.
Betere verwerkingsprocessen

Bij de tweede strategie onderwierp de onderzoekster de aardappelen aan diverse voorbehandelingen tijdens het industriële productieproces van diepvriesfrietjes. Doel was de acrylamidevorming tijdens het bakken verder te verlagen. Bij het voorbehandelen werd gebruik gemaakt van diverse voedingszuren, -zouten en het enzym asparaginase. Deze componenten bleken efficiënt te zijn tijdens laboratoriumexperimenten maar zorgden in de industriële praktijk niet voor een extra daling in acrylamidegehalte.

Voor de productie van gekoelde, niet-voorgebakken verse frietjes werd wel succes geboekt. Na voorbehandeling met het enzym asparaginase werd na het frituren geen acrylamide aangetroffen in het eindproduct, en dit zonder impact op de smaak en de houdbaarheid van de frietjes.

Aangezien acrylamide gevormd wordt tijdens het finaal afbakken en gelinkt is met de kleur van de frietjes, blijft het belangrijk dat de consument of cateraar de bakinstructies op de verpakking volgt. Een te lange baktijd en/of te hoge baktemperatuur zorgt namelijk voor donker gekleurde frieten die een hoger acrylamidegehalte hebben. Goudgele frieten zijn dus gezonder dan donkerder gekleurde.


Fast-food chains oil found unchanged

The Consumer Protection Commission (CPC) reported yesterday that in a random inspection of eight fast-food chain stores, oils in fryers were found unchanged and reused for several days.

Lees verder


Certain antioxidants may reduce acrylamide in food

The collaboration project has also involved a PhD research project which has tested the addition of different antioxidants. The addition of rosemary to dough prior to baking a portion of wheat buns at 225°C reduced the acrylamide content by up to 60 per cent. Even rosemary in small quantities – in one per cent of the dough – was enough to reduce the acrylamide content significantly. Flavonoids are another type of antioxidant found, among other things, in vegetables, chocolate and tea. Tests also showed that the addition of the flavonoids epicatechin and epigallocatechin from green tea considerably reduced the acrylamide content. "Antioxidants are substances which inhibit the formation of free radicals in the food and eliminate free radicals in the body. Our tests indicate that free radicals are formed when cooking and potentially increasing the acrylamide content in certain foods," explains Rikke Vingborg Hedegaard, PhD at the National Food Institute, Technical University of Denmark, who is responsible for the PhD project. "However, the findings do not show a general association between antioxidants and reducing acrylamide in foods. The tests indicate that different antioxidants do not have the same effect on the formation of acrylamide, and that it is important how antioxidants are added to a product to have an effect on the acrylamide content," adds Rikke Vingborg Hedegaard.

Lees verder


Dried Fruit Warning - Prunes and Pears Found to Contain High Levels of Acrylamide Chemicals

A possibly carcinogenic chemical found in starchy foods cooked at high heat is also found in high quantities in dried fruit, according to a new study conducted by researchers at the Swiss Federal Institute of Technology and presented at a symposium on the chemical that took place in Boston.

Lees verder


Bamboo leaves again show anti-acrylamide potential

Using an antioxidant-rich extracts from bamboo leaf and green tea could reduce the formation of acrylamide in an asparagine-glucose model system heated by microwave, according to a new study.

Lees verder


Dietary acrylamide may play a role in Alzheimer’s, researchers theorize

Scientists have known for years that acrylamide is capable of causing nerve damage in humans, including muscle weakness and impaired muscle coordination, particularly from industrial exposure to large levels of the chemical. Now, new laboratory studies suggest that chronic dietary exposure to the chemical is capable of damaging nerve cells in the brain and could potentially play a role in the development of neurodegenerative disease, including Alzheimer’s, according to Richard LoPachin, Jr., Ph.D., a neurotoxicologist with Albert Einstein College of Medicine in New York. He notes that acrylamide is structurally similar to acrolein, a chemical found in increased levels in brains of patients with Alzheimer’s and other neurodegenerative diseases. Studies in humans are warranted, the researcher says.

Lees verder


The promoting effect of ammonium bicarbonate and detection of acrylamide in dried fruit

The highest concentrations were found in dark dried pears (exceeding 1000 µg/kg) and dried plums. These products are dried at temperatures well below 100 °C which indicates that acrylamide might not have been formed via reaction of hexoses and asparagine.

Lees verder


Research company invents acrylamide-fighter

The Novozymes ingredient contains a special enzyme which is able to break down any acrylamide present into non-harmful components. Testing had indicated reductions in acrylamide levels of 50% to 90% were possible in products such as biscuits and cakes.

Lees verder


Soaking potatoes in water before frying reduces acrylamide

Good news for chips lovers everywhere – new research in SCI’s Journal of the Science of Food and Agriculture shows that pre-soaking potatoes in water before frying can reduce levels of acrylamide. Acrylamide is a naturally occurring chemical that occurs when starch rich foods are cooked at high temperatures, such as frying, baking, grilling or roasting. There has been growing concern that acrylamide – found in a wide range of foods – may be harmful to health and may cause cancer in animals. But the new research by the UK team led by Dr Rachel Burch from Leatherhead Food International found that a simple measure of pre-soaking potatoes before frying can dramatically reduce the formation of acrylamide and may therefore reduce any subsequent risk it may pose. Dr Rachel Burch said “There has been much research done by the food industry looking at reducing acrylamide in products but less so on foods cooked at home and we wanted to explore ways of reducing the level of acrylamide in home cooking.” The study found that washing raw French fries, soaking them for 30 mins and soaking them for 2 hours reduced the formation of acrylamide by up to 23%, 38% and 48% respectively but only if they were fried to a lighter colour. The jury is still out on chips that are fried to a deep, dark brown.

Lees verder


Food safety body sets French fries, baby food rules

The Commission has approved measures to reduce acrylamide in foods, a chemical which may cause cancer and is produced during frying, roasting and baking of carbohydrate-rich foods - fnch fries, potato crisps, coffee, biscuits, pastries and breads.

Lees verder


Study Finds Possible Health Risk in Certain Cooked Food

reports on a new study from Poland published in the American Journal of Clinical Nutrition. Marek Naruszewicz and colleagues followed participants who ingested acrylamide foods. The results suggested acrylamide, found particularly high in potato chips and French fries, may increase the risk of heart disease. Acrylamide has already been implicated as a carcinogen and neurotoxin.

Lees verder


Acrylamide exposure and incidence of breast cancer among postmenopausal women in the Danish Diet

After adjustment for smoking behavior, however, a positive association was seen between acrylamide-hemoglobin levels and estrogen receptor positive breast cancer with an estimated incidence rate ratio (95% CI) of 2.7 (1.1-6.6) per 10-fold increase in acrylamide-hemoglobin level. A weak association between glycidamide hemoglobin levels and incidence of estrogen receptor positive breast cancer was also found, this association, however, entirely disappeared when acrylamide and glycidamide hemoglobin levels were mutually adjusted.

Lees verder


Fungus and chips

A FUNGAL extract could be added to hot chips and other fried foods to stop them forming a chemical that is linked to cancer. Acrylamide forms in food when it is heated above 120C during baking or frying.

Lees verder


Taste of the orient could reduce acrylamide formation

Extracts of green tea and bamboo leaf could reduce acrylamide formation in foods, suggests a new study from China.

Lees verder


Symposium explores health effects of acrylamide, ways to reduce it in food

Acrylamide, a widely-used synthetic chemical that some studies have linked to cancer and neurological damage, has recently been shown to occur naturally in an increasing number of foods ranging from French fries to coffee. The potential health effects of acrylamide and ways to reduce its content in food will be explored during a three-day symposium, "Chemistry and Toxicology of Acrylamide," Aug. 21-23 during the national meeting of the American Chemical Society in Boston.

Lees verder


Cereal killer

The most recent independent research indicates that those imbibing 40 microgrammes a day of the carcinogen are twice as likely to get cancer of the ovary or the womb as those with low intakes. That is the equivalent to half a packet of biscuits or a packet of crisps. There are nine microgrammes in a serving of breakfast cereal.

Lees verder


Acrylamide May Hike RCC Risk

DIETARY INTAKE of acrylamide, a probable human carcinogen, may be associated with an increased risk of renal cell cancer, according to a report in the American Journal of Clinical Nutrition (2008;87:1428-1438).

Lees verder


Bamboo leaves again show anti-acrylamide potential

Using an antioxidant-rich extracts from bamboo leaf and green tea could reduce the formation of acrylamide in an asparagine-glucose model system heated by microwave, according to a new study.

Lees verder


Lawsuit over potato chip ingredient settled

Frito-Lay and two other potato chip companies have agreed to reduce the levels of a cancer-causing chemical in their products in a settlement of a state lawsuit, Attorney General Jerry Brown said Friday. The court-approved settlement comes three years after Brown's predecessor, Bill Lockyer, sued fast-food chains and potato chip companies, saying they had failed to warn California consumers about the dangers of acrylamide.

Lees verder


Burning carbohydrate-rich foods could cause some cancers

Dutch scientists have said in a study that burning your food may lead to certain types of cancer, particularly in women. Scientists also say that more research is needed to make a definite determination and that there are other factors that could be to blame.

Lees verder


FDA-Approved Bacteria Blocks Acrylamide Formation in Cooked Foods

The FDA has granted Generally Recognized As Safe (GRAS) status to the use of a bacteria-derived enzyme to prevent the formation of acrylamide in cooked foods. Acrylamide is a toxic chemical that forms when starchy foods, such as grains or potatoes, are baked, fried or microwaved. The substance is known to be carcinogenic in mice and rats, and is a suspected carcinogen among humans. Acrylamide is also a neurotoxin that, in large doses, may cause muscle pain, nausea, numbness, sweating, speech disorders, urinary incontinence and damage to male reproductive glands. A joint United Nations Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives identified acrylamide as a potential human health concern, due to genotoxicity and carcinogenicity.

Lees verder


New acrylamide detection process launched

A new acrylamide detection method, that could help manufacturers identify the potentially harmful chemical in food products, has been launched by a UK research body.

Lees verder


Science boosts asparaginase efficacy for acrylamide cuts

Using the asparaginase enzyme to treat French fries could reduce the formation of acrylamide by 60 per cent, a joint Chilean-Danish study has reported.

Lees verder


 

 

 


View My Stats