Kaur Navneet, Halford Nigel G
Rothamsted Research, Harpenden AL5 2JQ, Hertfordshire, UK.
Foods. 2023 Aug 30;12(17):3264. doi: 10.3390/foods12173264.
Wheat is a staple crop, consumed worldwide as a major source of starch and protein. Global intake of wheat has increased in recent years, and overall, wheat is considered to be a healthy food, particularly when products are made from whole grains. However, wheat is almost invariably processed before it is consumed, usually via baking and/or toasting, and this can lead to the formation of toxic processing contaminants, including acrylamide, 5-hydroxymethylfurfural (HMF) and polycyclic aromatic hydrocarbons (PAHs). Acrylamide is principally formed from free (soluble, non-protein) asparagine and reducing sugars (glucose, fructose and maltose) within the Maillard reaction and is classified as a Group 2A carcinogen (probably carcinogenic to humans). It also has neurotoxic and developmental effects at high doses. HMF is also generated within the Maillard reaction but can also be formed via the dehydration of fructose or caramelisation. It is frequently found in bread, biscuits, cookies, and cakes. Its molecular structure points to genotoxicity and carcinogenic risks. PAHs are a large class of chemical compounds, many of which are genotoxic, mutagenic, teratogenic and carcinogenic. They are mostly formed during frying, baking and grilling due to incomplete combustion of organic matter. Production of these processing contaminants can be reduced with changes in recipe and processing parameters, along with effective quality control measures. However, in the case of acrylamide and HMF, their formation is also highly dependent on the concentrations of precursors in the grain. Here, we review the synthesis of these contaminants, factors impacting their production and the mitigation measures that can be taken to reduce their formation in wheat products, focusing on the role of genetics and agronomy. We also review the risk management measures adopted by food safety authorities around the world.
小麦是一种主食作物，在全球范围内被广泛食用，是淀粉和蛋白质的主要来源。近年来，全球小麦摄入量有所增加，总体而言，小麦被认为是一种健康食品，尤其是由全谷物制成的产品。然而，小麦在食用前几乎总是经过加工，通常是通过烘焙和/或烤制，这可能会导致有毒加工污染物的形成，包括丙烯酰胺、5-羟甲基糠醛（HMF）和多环芳烃（PAHs）。丙烯酰胺主要由美拉德反应中游离的（可溶性、非蛋白质）天冬酰胺和还原糖（葡萄糖、果糖和麦芽糖）形成，被归类为2A类致癌物（可能对人类致癌）。高剂量时它还具有神经毒性和发育毒性。HMF也在美拉德反应中产生，但也可通过果糖脱水或焦糖化形成。它经常出现在面包、饼干、曲奇和蛋糕中。其分子结构显示出遗传毒性和致癌风险。多环芳烃是一大类化合物，其中许多具有遗传毒性、致突变性、致畸性和致癌性。它们大多在油炸、烘焙和烧烤过程中由于有机物不完全燃烧而形成。通过改变配方和加工参数以及有效的质量控制措施，可以减少这些加工污染物的产生。然而，就丙烯酰胺和HMF而言，它们的形成也高度依赖于谷物中前体的浓度。在此，我们综述这些污染物的合成、影响其产生的因素以及为减少其在小麦制品中形成可采取的缓解措施，重点关注遗传学和农学的作用。我们还综述了世界各地食品安全当局采取的风险管理措施。
