Bir Çoklu Organ Toksini: Akrilamit

Akrilamit, kullanımı yaygın bir kimyasaldır. Çeşitli sanayi dallarından laboratuvara, yiyeceklerden sigara dumanına kadar birçok yerde mevcuttur. 20. yüzyıl ortalarından beri nörotoksik bir ajan olduğu bilinen akrilamitin 2002 yılında yiyeceklerde de oluştuğu saptanmıştır. Akrilamit yüksek ısıya maruz kalan yiyeceklerde früktoz ve glikoz gibi şekerlerin asparajin aminoasiti ile reaksiyonu sonucunda oluşmaktadır. Yiyeceklerin içeriği, asparajin oranı, yiyeceklerin maruz kaldığı işlem, sıcaklık ve diğer etmenler oluşacak akrilamit miktarını etkilemektedir. Bu anlaşılınca akrilamitin nörotoksik etkileri dışında diğer etkileri de araştırma konusu olmuştur. Yapılan çalışmalar sonucunda akrilamitin testis, yumurtalık, karaciğer, akciğer, böbrek ve bağırsak gibi organlara etkisi olduğu gösterilmiştir. Aynı zamanda Uluslararası Kanser Araştırmaları Ajansı tarafından insanda kanser yapma olasılığı olan maddeler arasında sayılmaktadır. Akrilamitin kanserojen özelliği deney hayvanlarında kanıtlansa da insanlarda henüz kesin kanıtlar mevcut değildir. Günlük yaşamda akrilamit karşılaşma kaçınılmaz bir durumdur. Yiyeceklerde uygulanan işlemlerin çoğunda akrilamit oluşmaktadır. Böylece akrilamit içeren gıdalarla daha fazla karşı karşıya kalanlar, özellikle de çocuklar için bir risk oluşabilir. Bu derlemede, zararlı olduğu önceden gösterilen, ancak zarar potansiyeli henüz tam olarak anlaşılamamış bir madde olan akrilamitin bedendeki etkileri tartışılarak korunma önlemleri hakkında önerilerde bulunulmuştur.

Anahtar Kelimeler:

Akrilamit, organ toksisitesi, kanserojen, nörotoksisite

A Multiple Organ Toxicant: Acrylamide

Acrylamide is a chemical substance, the utilization area of which is widespread. It is available in many places from various industries to laboratories, from daily food to cigarette smoke. Acrylamide, known as a neurotoxic agent since the middle of the 20th century, was found to form in foods in 2002. Acrylamide forms as a result of the reaction between asparagine and the reducing sugars such as fructose and glucose in the high-temperature processed foods. The food ingredients, asparagine amount, food processing method, temperature and other factors affect the amount of acrylamide to form in foods. After the discovery of acrylamide formation in foods, other effects of acrylamide became the subject of research. As a result of these studies, the effect of acrylamide on the testis, ovaries, liver lung, kidney, bowel organs has been revealed. Acrylamide is also categorized in the substances that are probably carcinogenic to human by the International Agency for Research on Cancer. Although acrylamide was proven to be carcinogenic for experimental animals, there is no more definitive evidence for humans. Acrylamide exposure is inevitable in daily life. Acrylamide forms as a result of the majority of food processes. This may pose a risk for who exposes more to acrylamide-containing foods, especially for children. In this review, the bodily effects of acrylamide were discussed and suggestions for its protection modalities were provided, which was previously shown to be harmful but its exact potential toxicity has not yet been fully understood.

Keywords:

acrylamide, organ toxicity, carcinogen,

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