Akrilamid ve Sağlık

Akrilamid karbonhidratlardan zengin besinlerin yüksek sıcaklıkta işlem görmeleri ile oluşmaktadır. Akrilamidin, temel olarak yüksek sıcaklıkta asparajin aminoasidi ve bazı indirgen karbonhidratların maillard reaksiyonuna girmesi sonucu oluşmaktadır. Genel olarak kızartmalarda ve özellikle patates kızartmasında, cips gibi besinlerde bulunmaktadır. Dünya Sağlık Örgütünün (WHO) verilerine göre diyetle alınan akrilamid miktarının gelişmiş ülkelerde 0.3-0.8 μg/kg/gün olarak tahmin edilmektedir. Akrilamid hem hayvan, hem de insanlar için nörotoksiktir. Epidemiyolojik çalışmalarda ise insanlarda kanser riski ile diyetle alınan akrilamid arasında herhangi bir ilişki görülmemiştir. Akrilamidin vücuda alındıktan sonra oluşan metabolik süreç ve biyokimyasal göstergelerinin açıklanması akrilamid sağlık ilişkisinin de daha kolay anlaşılmasını sağlayacaktır.

Acrylamide and Health

Acrylamide is predominantly formed in carbohydrate rich foods prepared at high temperatures. Acrylamide is generated from the Maillard reaction between the amino acid, asparagine and some types of reducing carbohydrates. Acrylamide is most commonly found in fried foods such as french fries and chips. With respect to data from the World Health Organization (WHO), it has been estimated that the average acrylamid exposure is approximately 0.3-0.8 μg/kg/day in developed countries. Acrylamide is neurotoxic to both humans and animals. Epidemiological studies have revealed that there is no relation between the risk of human cancer and acrylamide in foods. Clarifying of metabolic process after consuming acrylamide and biochemical markers of acrylamide will enable to elucidate the relation between acrylamide and health.

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