hfbHealth, Food & BiotechnologyHealth, Food & Biotechnology2712-7648РОСБИОТЕХ10.36107/hfb.2019.il.s189hfb-39Research ArticleОБЗОРЫАкриламид: скрытая опасностьAcrylamide: A Hidden DangerБурханБ.BasaranB. B.

Басаран Бурхан

53100, Фенер Махаллеси, Меркез, Ризе

Burhan Basaran

Fener Mahallesi, Merkez, Rize, Turkey, 53100

burhan.basaran@erdogan.edu.trФеридА.AydınF.

Айдин Ферид

25240, город Эрзурум

Ferid Aydın

Erzurum, Turkey, 25240

feray@atauni.edu.trУниверситет им. Реджеп Таип ЭрдоганаТурцияRecep Tayyip Erdogan UniversityTurkeyУниверситет им. АтатюркаТурцияAtaturk UniversityTurkey20190505202111113117Copyright © Бурхан Б.B., Ферид А., 20212021Бурхан Б., Ферид А.Basaran B.B., Aydın F.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.hfb-journal.ru/jour/article/view/39

Акриламид, который, как известно, присутствует в ряде пищевых продуктов в разных количествах, является загрязняющим веществом термообработки, и был маркирован Международным Агентством по исследованию рака как вероятное канцерогенное вещество для людей. Акриламид легко усваивается организмом и распространяется по тканям. Тот факт, что акриламид очень склонен реагировать с ДНК и РНК, также вызывает различные проблемы со здоровьем. Много исследований доказали взаимосвязь между акриламидом и болезнями, связанными с нервной системой, особенно раком. Самый важный механизм в формировании акриламида в продовольствии - реакция Майяра. Уровень акриламида в продовольствии увеличивается при высоких температурах особенно в присутствии редуцирующего сахара и аминокислоты аспарагина. Тем не менее, до сих пор отсутствует правовое законодательство об уровне содержания акриламида в пищевых продуктах. Однако до сих пор не было разработано ни одного законодательного акта об уровне содержания акриламида в пищевых продуктах.

Acrylamide, which is known to exist in a range of foodstuffs at different rates is a heat treatment contaminant and has been labeled by the International Agency for Research on Cancer as a probable carcinogenic substance for humans. Acrylamide is readily absorbed by the body and it spreads to the tissues. The fact that acrylamide is highly prone to react with DNA and RNA has brought forward various health problems as well. Many studies have proved the relation between acrylamide and diseases related to the nervous system, notably cancer. The most important mechanism in the formation of acrylamide in foodstuffs is the Maillard reaction. The level of acrylamide in foodstuffs shows an increase in high temperatures especially in the presence of reducing sugar and asparagine amino acid. However, no legal legislation has yet been defined on the level of acrylamide in foodstuffs.

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The authors declare that there are no conflicts of interest present.