EFSA was asked to deliver a scientific opinion on acrylamide (AA) in food. AA has widespread uses as an industrial chemical. It is also formed when certain foods are prepared at temperatures above 120 °C and low moisture, especially in foods containing asparagine and reducing sugars. The CONTAM Panel evaluated 43 419 analytical results from food commodities. AA was found at the highest levels in solid coffee substitutes and coffee, and in potato fried products. Mean and 95th percentile dietary AA exposures across surveys and age groups were estimated at 0.4 to 1.9 μg/kg body weight (b.w.) per day and 0.6 to 3.4 μg/kg b.w. per day, respectively. The main contributor to total dietary exposure was generally the category ‘Potato fried products (except potato crisps and snacks)’. Preferences in home-cooking can have a substantial impact on human dietary AA exposure. Upon oral intake, AA is absorbed from the gastrointestinal tract and distributed to all organs. AA is extensively metabolised, mostly by conjugation with glutathione but also by epoxidation to glycidamide (GA). Formation of GA is considered to represent the route underlying the genotoxicity and carcinogenicity of AA. Neurotoxicity, adverse effects on male reproduction, developmental toxicity and carcinogenicity were identified as possible critical endpoints for AA toxicity from experimental animal studies. The data from human studies were inadequate for dose-response assessment. The CONTAM Panel selected BMDL10 values of 0.43 mg/kg b.w. per day for peripheral neuropathy in rats and of 0.17 mg/kg b.w. per day for neoplastic effects in mice. The Panel concluded that the current levels of dietary exposure to AA are not of concern with respect to non-neoplastic effects. However, although the epidemiological associations have not demonstrated AA to be a human carcinogen, the margins of exposure (MOEs) indicate a concern for neoplastic effects based on animal evidence. © European Food Safety Authority, 2015

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EFSA CONTAM Panel (EFSA Panel on Contaminants in the Food Chain), 2015. Scientific Opinion on acrylamide in food

Acrylamide,a potential human carcinogen,formed in Maillard reaction model system was analyzed through pyrolysis-GC/MS.The study revealed that de-carboxylated schiff base and dicarbonyl compounds,such as pyruvic aldehyde,diacetyl,glyoxal,played important roles in acrylamide formation via a browning reaction,and comfirmed some key mediates in the formation of acrylamide.A mechanism for the formation of acrylamide at last was proposed.

Acrylamide formation mechanism in heated foods

Protective effects of morin against acrylamide-induced hepatotoxicity and nephrotoxicity: A multi-biomarker approach.

SUMMARY. Deep-fat frying is widely used in food industries because of its low cost and high demand, since it produces convenient food of high acceptability. The process is based on the oil-food interaction at high temperatures, which cooks and dehydrates the food, leading to physical and chemical changes, such as starch gelatinization, protein denaturation, flavoring and color production via Maillard reaction. Some food and oil compounds are lost in the frying process, and potentially toxic compounds are developed in the oxidized oil. Although widely studied, many of these compounds have not been fully identified. The purpose of this study was to review literature findings on changes in food caused by the frying process.

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Changes in food caused by deep fat frying--a review.

Antagonistic activity of dietary allicin against deltamethrin-induced oxidative damage in freshwater Nile tilapia; Oreochromis niloticus.

Protective effect of allicin against acrylamide-induced hepatocyte damage in vitro and in vivo.

In our present paper, the effect of water activity and processing conditions in reconstituted potato chips was considered as a model to investigate the changes of acrylamide (AA) and 5-hydroxymethylfurfural (HMF). The results suggested that the formation of AA and HMF was highly correlated with frying temperature and time. Water activity could also influence the formation of AA and HMF. Meanwhile, the formation of HMF has significant correlation with the formation of AA in reconstituted potato chips. A typical exponential growth curve was observed by plotting AA levels vs HMF content which were all determined under different heating condition: . The model could be used as a tool for estimating the formation of AA when the content of HMF was known.

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Acrylamide and 5-hydroxymethylfurfural formation in reconstituted potato chips during frying.

Summary

In our present paper, the effect of important α-dicarbonyl compounds of methylglyoxal on the formation of acrylamide was quantified in potato chips systems. Methylglyoxal was regarded as the main α-dicarbonyl compound, and its formation was detected by HPLC method. There heating methods were used to study the effect on acrylamide formation. The results showed that microwaving treatment could form more acrylamide compared with frying method. After 2 min of microwaving treatment at 700 W, the acrylamide content was sharply increased from 1.77 ± 0.37 to 72.93 ± 0.72 μmol kg−1. Microwaving treatment would promote the formation of methylglyoxal compared with frying treatment at 160 and 180 °C in potato chips. A typical linear growth curve prepared by plotting acrylamide levels vs. methylglyoxal content formed under different heating condition was observed: y = −41.33 + 0.17x (r = 0.965). This study revealed for the first time that there is a significant correlation between methylglyoxal and acrylamide in potato chips, thus confirming the important role of dicarbonyls in the formation of acrylamide in potato chips.

Acrylamide and methylglyoxal formation in potato chips by microwaving and frying heating

Introduction SARS-CoV-2 has ravaged the world and undergone multiple mutations during the course of the COVID-19 pandemic. On 7 April 2022, an epidemic caused by SARS-CoV-2 Omicron (BA.2) variant broke out in Guangzhou, China, one of the largest transportation and logistical hubs of the country. Methods To fast curtained the Omicron epidemic, based on the routine surveillance on the risk population of SARS-CoV-2 infection, we identify key places of the epidemic and implement enhanced control measures against Omicron. Results Transmission characteristics of the Omicron variant were analyzed for 273 confirmed cases, and key places involved in this epidemic were fully presented. The median incubation time and the generation time were 3 days, and the reproduction number Rt was sharply increased with a peak of 4.20 within 2 days. We tried an all-out effort to tackle the epidemic in key places, and the proportion of confirmed cases increased from 61.17% at Stage 2 to 88.89% at Stage 4. Through delimited risk area management, 99 cases were found, and the cases were isolated in advance for 2.61 ± 2.76 days in a lockdown zone, 0.44 ± 1.08 days in a controlled zone, and 0.27 ± 0.62 days in a precautionary zone. People assigned with yellow code accounted for 30.32% (84/277) of confirmed COVID-19 cases, and 83.33% of them were detected positive over 3 days since code assignment. For the districts outside the epicenter, the implementation duration of NPIs was much shorter compared with the Delta epidemic last year. Conclusion By blocking out transmission risks and adjusting measures to local epidemic conditions through the all-out effort to tackle the epidemic in key places, by delimiting risk area management, and by conducting health code management of the at-risk population, the Omicron epidemic could be contained quickly.

Yutian Miao

Papers

Protective effect of allicin against acrylamide-induced hepatocyte damage in vitro and in vivo.

Acrylamide and 5-hydroxymethylfurfural formation in reconstituted potato chips during frying.

Acrylamide and methylglyoxal formation in potato chips by microwaving and frying heating

How fast and how well the Omicron epidemic was curtailed. A Guangzhou experience to share