Gıdalarda akrilamid oluşumu ve insan üzerine etkileri

Akrilamid, yüksek sıcaklıkta üretilen ya da pişirilen gıdalarda oluşan ve uzun süre ısı uygulanması durumunda miktarı gittikçe artan bir bileşiktir. Isıl işlem görmüş gıdaların bileşiminde bulunan karbonhidratların, proteinlerin, aminoasitlerin, lipitlerin ve olası diğer bileşenlerin reaksiyonları sonucu birkaç farklı mekanizmayla akrilamid oluşabilmektedir. İnsanlar üzerindeki etkilerinin tam olarak saptanamamasma karşın, deney hayvanlarında genotoksik ve karsinojen etkilerinin olduğu yapılan deneyler sonucunda belirlenmiştir.

Formation of acyrlamide in foods and it's effects on human health

Acrylamide is a compound which occurs in foods that are produced or cooked at elevated temperatures. The amount of acrylamide is increased by long term heating. It can be formed in heat processed food at the end of some different reaction mechanisms of carbohydrates, proteins, amino acids, lipids and some other probable components. Effects of this compound couldn't be really determined on human health, but carcinogenic and genotoxic effects are observed on experimental animals.

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