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3. CARCINOGENIC FOODS MOHAMED H. EL-SAEID, Ph.D.
Elsaeidm@ksu.edu.sa
4. FOODS IS A FACT ? FOODS FOR LIFE
? HEALTHY FOODS
Wholesome @ Fresh - Processed
? FOODS CUSE CANCER ?
*Fresh
*Contaminated > Pesticidesetc
*Processed >>>>>>
5. PROCEESED FOODS ? DRIVE TO CANCER.
* Barbecued & Smoked Foods
? BENZO(a)PYRENE
* Carbohydrate Rich foods
? ACRYLAMIDE >>>>
6. ACRYLAMIDE(AA) - One of PAHs - MW: 71.1 - MP: 85 C - BP: 125 C - WS: 2150 g/l at 30 C -CAS # 79-06-1 H2C=CHC=O / H2N
7. AA FACTS ? Poly AA was used in Agric., Water & Sugar.
? Many long-term exposure studies reported AA as a
* Reproductive toxicity
* Embryotoxicity
* Teratogenicity
* Mutagenicity
* Carcnigensity
? AA was a serious problem in drinking Water (MAL 1 g/l by WHO)
? April 2002 Swedish National Food Authority & Stockholm Univ. found high levels of AA in high starch foods
* Probable human carcinogen.
* Neurotoxicant.
* DNA damage.
8. >>>> ? US EPA, FDA, WHO, FAO, EUHC, ACSH,
SNFA, IARC, & CSPI report there is link seen
between cooked carbohydrate foods &
CANCER during Maillard reaction.
? MAL was set at 1 g/l or g.
? MAL was set at 0.5 g/l (WHO).
? NOAEL 0.2 mg/kg bodyweight.
? New Zealand National Nutrition Survey found
0.3 mg/kg bodyweight.
9. AA FORMATION MECHANISM ? Amino Acids/Reducing Sugars (Maillard
reaction ? Schiff base ? De COOH ) Such as
Asparagine and D-Glucose.
? Oils/Nitrogen (Thermal degradation of
glycerol ? Oxidation of acrolin to acrylic acid
? react with Ammonia ?Pyrolysis)
? Depolymerization of PolyAA.
11. H2C=CHHC=O Acrolein ?
H2C=CHC=O Acrylic A. / OH
? ?
H2C=CHC=O AA / H2N
12. ANALYSIS METHODS
13. EXTRACTION ? SPE ?Recovery % 86.7
? ASE ? Recovery % 97.4
? SFE ? Recovery % 96.7
14. AA RESULTS LC/MS/MS.
AA LEVELS
SAMPLE SIZE
AA LEVELS IN French Fries
TIME & COLOR EFFECT
French Fries LESS AA
OUR AA
15. LC/MS/MS
16. >>>>RT 2.4 min.
17. AA LEVELS
18. AMINO As. / D-GLUCOSE EFFECT. Amino A. AA(ppb)
Aspar.+ D-Glucose 9270
Aspar. 117
Ala., Arg., Aspart., Lys.,
Cyste. + D-Glucose 50
19. TEMP. / TIME EFFECT. FF Temp./Time AA(ppb)
160 C / 4 min. 27
170 C / 4 min. 70
180 C / 4min. 227
160 C / 4.5 min. 326
160 C / 4 min. 973
20. SAMPLE SIZE *1 gram sample
Bread (4) 63 ppb Cereal (4) 217 ppb
Coffee (4) 127 ppb
Potato Chips (4) 613 ppb
*4 gram sample
Bread Crumbs (3) 65 ppb
Cereal (3) 214 ppb
Coffee (3) 115 ppb
Potato Chips (3) 597 ppb
21. AA LEVELS IN French Fries
22. TIME & COLOR EFFECT
23. OUR AA (ppb)
26. And More >>>> * Baqlawa
* Sham balah
* Konafa
* Samosak
* Metabaq
* Kobiba
* Judge sweet
* Shapora >>>>>>>>
27. French Fries LESS AA
28. RECOM. Consumption decrease > Children,,,Hum
Enzyme-Catalyzed Hydrolysis in the Soil
Non biological Hydro. In H2O
Prevent AA formation > FDA
Look and Share >>>Joint Inst.for Food Safety & Appl. Nutrition (JIFSAN) & National Center for Food Safety & Tech.
(NCFST) >>>>>
29. >>>> >> Data base
>> More research about AA formation
>> Decrease AA formation by
PH, Temp., Time, H2o cont., Aspr.cont.
>> Breading and Genetic Eng. For les Aspr.
>> UV and or Radiation.
>> React Aspr. With SH group
>> Food treatments.>> AA Polymerization or
Enzyme-Catalyzed Hydrolysis.
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