Guth Sabine, Habermeyer Michael, Baum Matthias, Steinberg Pablo, Lampen Alfonso, Eisenbrand Gerhard
Department of Food Chemistry and Toxicology, University of Kaiserslautern, Kaiserslautern, Germany.
Mol Nutr Food Res. 2013 Dec;57(12):2269-82. doi: 10.1002/mnfr.201300418. Epub 2013 Aug 23.
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.
α,β-不饱和脂肪族羰基化合物在食品中天然广泛存在，但也会在食品热处理过程中形成。例如，这适用于具有遗传毒性的致癌物丙烯酰胺（AA），也适用于最简单的α,β-不饱和醛丙烯醛（AC）。初步观察表明，人类接触AC的情况可能高于接触AA的情况。因此，德国研究联合会食品安全参议院委员会比较了科学文献中有关AC和AA的数据，评估了关于其形成、存在、接触、代谢、生物学效应、毒性和致癌性的现有知识，并于2012年11月19日以德语发表了一份意见，界定了知识空白以及研究需求。英文版于2013年4月17日确定。
