author： source： popularity：4
Acrylamide is a white lens chemical that is obtained primarily as a raw material for the production of polyacrylamide. Like many chemicals, acrylamide monomers are toxic, and many acrylamide monomers clump together to form polyacrylamide, which will be greatly reduced. Polyacrylamide is mainly used for water purification, pulp processing and pipe inner coating. The use of polyacrylamide determines that it is very close to each of us, since 1950 to achieve industrial production to the deep fryer, acrylamide into our living space has been more than 50 years.
Studies have shown that the body can absorb acrylamide through the digestive tract, respiratory tract, and mucocutaneous membranes. Acrylamide is a moderately toxic substance, which has a certain irritation to the eyes and skin, and has an accumulation effect in the body, mainly affecting the nervous system. Subacute poisoning can occur with close and heavy contact, and poisoning is manifested by lethargy, cerebellar dysfunction, and sensorimotor polyneuropathy. Long-term low-concentration exposure can cause chronic poisoning, and the poisoned person will have headache, dizziness, fatigue, drowsiness in the fryer, finger tingling, numbness, and the fryer can also be accompanied by redness and desquamation of the palms of the hands, sweating in the palms and feet, and further development can cause weakness of the limbs, muscle pain and cerebellar dysfunction.
In April 2002, researchers from the Swedish National Food Administration and Stockholm University were the first to report that acrylamide was detected in some fried and barbecued starchy foods, such as french fries, potato chips, cereals, bread, etc.; Similar results have since been reported in countries such as Norway, the United Kingdom, Switzerland and the United States. Due to the potential neurotoxicity, genotoxicity and carcinogenicity of acrylamide, the contamination of acrylamide in food has attracted great concern from the international community and governments.
On June 25, 2002, the World Health organization (WHO) and the Food and Agriculture organization of the United Nations (FAO) convened an emergency expert consultation meeting on acrylamide contamination in food to discuss the food safety of acrylamide in food. In February 2005, the Food and Agriculture organization of the United Nations and the World Health organization Joint Expert Committee on Food Additives conducted a systematic risk assessment of acrylamide in food.
Studies have confirmed that acrylamide can be absorbed by the human body through a variety of pathways, among which it is the fastest absorbed through the digestive tract and is widely distributed in various tissues in the body, including breast milk, so there is a possibility of transmission between mother and baby. After acrylamide enters the body, under the action of cytochrome oxidase, epoxy propionamide is generated, which is more likely than acrylamide to combine with guanine on DNA to form adducts, resulting in genetic material damage and gene mutations; Therefore, it is considered to be the main carcinogenic active metabolite of acrylamide. It has been reported that after acrylamide administration to rats and mice, epoxypropylamide guanine adducts were detected in the liver, lungs, testes, leukocytes, kidneys of mice, and rat liver, thyroid, testis, breast, bone marrow, leukocytes and brain. So far, there have been no reports of DNA adduct formation after human acrylamide exposure.
