Sarion Cristina, Codină Georgiana Gabriela, Dabija Adriana
Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania.
Int J Environ Res Public Health. 2021 Apr 19;18(8):4332. doi: 10.3390/ijerph18084332.
Acrylamide is a contaminant as defined in Council Regulation (EEC) No 315/93 and as such, it is considered a chemical hazard in the food chain. The toxicity of acrylamide has been acknowledged since 2002, among its toxicological effects on humans being neurotoxicity, genotoxicity, carcinogenicity, and reproductive toxicity. Acrylamide has been classified as carcinogenic in the 2A group, with human exposure leading to progressive degeneration of the peripheral and central nervous systems characterized by cognitive and motor abnormalities. Bakery products (bread, crispbread, cakes, batter, breakfast cereals, biscuits, pies, etc.) are some of the major sources of dietary acrylamide. The review focuses on the levels of acrylamide in foods products, in particular bakery ones, and the risk that resulting dietary intake of acrylamide has on human health. The evolving legislative situation regarding the acrylamide content from foodstuffs, especially bakery ones, in the European Union is discussed underlining different measures that food producers must take in order to comply with the current regulations regarding the acrylamide levels in their products. Different approaches to reduce the acrylamide level in bakery products such as the use of asparginase, calcium salts, antioxidants, acids and their salts, etc., are described in detail.
丙烯酰胺是欧盟理事会第315/93号法规所定义的污染物，因此，它被视为食物链中的一种化学危害。自2002年以来，丙烯酰胺的毒性已得到认可，其对人类的毒理学影响包括神经毒性、遗传毒性、致癌性和生殖毒性。丙烯酰胺已被列为2A类致癌物，人体接触会导致周围和中枢神经系统进行性退化，表现为认知和运动异常。烘焙食品（面包、脆饼、蛋糕、面糊、早餐谷物、饼干、馅饼等）是膳食丙烯酰胺的一些主要来源。本综述重点关注食品，特别是烘焙食品中丙烯酰胺的含量，以及膳食中丙烯酰胺摄入量对人类健康的风险。讨论了欧盟关于食品，特别是烘焙食品中丙烯酰胺含量的不断变化的立法情况，强调了食品生产商为遵守其产品中丙烯酰胺含量的现行法规必须采取的不同措施。详细描述了降低烘焙食品中丙烯酰胺含量的不同方法，如使用天冬酰胺酶、钙盐、抗氧化剂、酸及其盐等。
