Cennet Pelin BOYACI, Mehmet Fatih CENGİZ

Gıdalarda Akrilamid Risk Değerlendirme Çalışmaları

Uluslararası Kanser Araştırma Ajansı (IARC) tarafından Grup 2A (insanlar için olası kanserojen) olarak sınıflandırılan akrilamid, özellikle indirgen şeker ve asparajin içeriği yüksek gıdalara ısıl işlem uygulanmasının bir sonucu olarak oluşan bir proses kontaminantıdır. Günlük diyette sıklıkla tüketilen gıdalarda çeşitli düzeylerde tespit edilen bu kontaminant, bilinen potansiyel sağlık etkilerinden dolayı pek çok gıda ve sağlık otoritesinin ilgi odağı olmuştur. Bu kapsamda, akrilamid kaynaklı mevcut risklerin belirlenmesi ve bu riskler bağlamında plan ve politikaların geliştirilmesi amacıyla risk değerlendirme çalışmaları yapılmaktadır. Risk değerlendirme; akrilamidin biyokimyasal özelliklerinin ve bu özelliklere bağlı olarak oluşabilecek toksik etkilerinin incelendiği tehlikenin tanımlanması ve karakterize edilmesi aşamasını, bireylerin günlük olarak vücut ağırlıkları başına akrilamid alım düzeylerinin incelendiği maruziyet değerlendirme aşamasını ve tüm bu aşamaları bir araya getiren ve toplum veya toplumdaki özel gruplar için olası riskleri nitel ya da nicel olarak değerlendiren risk karakterizasyonu aşamasını içermektedir. Bu derlemede literatür bilgileri ışığında akrilamidin risk değerlendirme çalışmaları incelenerek sonuçlar değerlendirilmiştir.

Anahtar Kelimeler:

Akrilamid, gıda, risk değerlendirme, maruziyet

Risk Assessment Studies of Acrylamide in Foods (Turkish with English Abstract)

Acrylamide, classified as group 2A (probably carcinogenic to humans) by the International Agency for Research on Cancer (IARC), is a processing contaminant which is generated as a result of the application of heat treatment especially to reducing sugar and asparagine rich foods. This contaminant, determined in commonly consumed foods in daily diet at various levels, has become the centre of attraction of many food and health authorities due to the known potential adverse health effects. Within this scope, risk assessments studies are performed with the aim of identifying existing risks originating from acrylamide and improving the plans and policies in the context of these risks. Risk assessment includes the hazard identification and characterization step which researches the biochemical properties of acrylamide and the arising toxicological effects depending on these properties; exposure assessment step which investigates the levels of daily acrylamide intake per kilogram of body weight of indivuals; and risk characterization step which brings all the previous steps together and evaluates the potential risks for the population or sub-groups in the population qualitatively and quantitatively. In this review, risk assessment studies of acrylamide are researched in the light of the literature and the results are evaluated.

Keywords:

Acrylamide, food, risk assessment, exposure,

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