Aktağ Işıl Gürsul, Hamzalıoğlu Aytül, Kocadağlı Tolgahan, Gökmen Vural
Department of Culinary Arts and Gastronomy, Munzur University, 62000, Aktuluk Campus, Tunceli, Turkey.
Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey.
Curr Res Food Sci. 2022 Jul 13;5:1118-1126. doi: 10.1016/j.crfs.2022.07.004. eCollection 2022.
The amount of acrylamide in asparagine rich thermally processed foods has been broadly monitored over the past two decades. Acrylamide exposure can be estimated by using the concentration of acrylamide found in foods and alternatively, biomarkers of exposure are correlated. A better estimation of dietary acrylamide exposure is crucial for a proper food safety assessment, regulations, and public health research. This review addresses the importance of the presence of neglected Maillard reaction intermediates found in foods, that may convert into acrylamide during digestion and the fate of acrylamide in the gastrointestinal tract as a reactive compound. Therefore, it is questioned in this review whether acrylamide concentration in ingested foods is directly correlated with the dietary exposure to acrylamide.
在过去二十年里，人们广泛监测了富含天冬酰胺的热加工食品中丙烯酰胺的含量。丙烯酰胺暴露量可以通过食品中丙烯酰胺的浓度来估算，或者将暴露生物标志物相互关联起来进行估算。更好地估算膳食丙烯酰胺暴露量对于进行恰当的食品安全评估、监管及公共卫生研究至关重要。本综述探讨了食品中发现的被忽视的美拉德反应中间体的存在的重要性，这些中间体可能在消化过程中转化为丙烯酰胺，以及丙烯酰胺作为一种反应性化合物在胃肠道中的归宿。因此，本综述质疑摄入食品中的丙烯酰胺浓度是否与膳食丙烯酰胺暴露量直接相关。
