Chemistry and Safetyof Acrylamide in Food

Mendel Friedman

Don Mottram

Acrylamide in Food: The Discovery and its Implications

1Margareta Törngvis t

Acrylamide Neurotoxicity : Neurological, Morphological andMolecular Endpoints in Animal Models 2 1

Richard M. LoPachin

The Role of Epidemiology in Understanding the Relationshi pBetween Dietary Acrylamide and Cancer Risk i nHumans 3 9

Lorelei A. Mucci and Hans-Olov Adami

Mechanisms of Acrylamide Induced Rodent Carcinogenesis

49James E. Klaunig and Lisa M . Kamenduli s

Exposure to Acrylamide

63Barbara J . Petersen and Nga Tran

Acrylamide and Glycidamide : Approach Towards RiskAssessment Based on Biomarker Guided Dosimetry ofGenotoxic/Mutagenic Effects in Human Blood 77

Mathias Baum, Evelyne Fauth, Silke Fritzen, ArminHerrmann, Peter Mertes, Melanine Rudolphi, Thomas

Spormann, Heinrich Zankl, Gerhard Eisenbrand andDaniel Berto w

Pilot Study of the Impact of Potato Chips Consumption o nBiomarkers of Acrylamide Exposure 89

Hubert W. Vesper, Hermes Licea-Perez, Tunde Myers ,Maria Ospina, and Gary L. Mayer s

LC/MS/MS Method for the Analysis of Acrylamide an dGlycidamide Hemoglobin Adducts 97

Maria Ospina, Hubert W . Vesper, Hermes Licea-Perez ,Tunde Myers, Luchuan Mi, and Gary L . Mayers

Comparison of Acrylamide Metabolism in Humans an dRodents 109

Timothy R. Fennell and Marvin A . Friedman

Kinetic and Mechanistic Data for a Human Physiologicall yBased Pharmacokinetic (PBPK) Model for Acrylamide . 117

Melvin E. Andersen, Joseph Scimeca, and Stephen S . Olin

In Vitro Studies of the Influence of Certain Enzymes on th eDetoxification of Acrylamide and Glycidamide in Blood 127

Birgit Paulsson, Margareta Warholm, Agneta Rannug, an dMargareta Törngvist

Biological Effects of Maillard Browning Products that Ma yAffect Acrylamide Safety in Food 135

Mendel Friedman

Acrylamide: Formation in Different Foods and PotentialStrategies for Reduction 157

Richard H. Stadler

Mechanisms of Acrylamide Formation : Maillard-Induce dTransformations of Asparagine 17 1

1. Blank, F. Robert, T . Goldmann, P. Pollien, N. Varga, S .Devaud, F . Saucy, T. Hyunh-Ba, and R . H. Stadler

Mechanistic Pathways of Formation of Acrylamide fro mDifferent Amino Acids 19 1

Varoujan A. Yalayan, Carolina Perez Locas, Andrze jWronowski and John O'Brie n

New Aspects on the Formation and Analysis of Acrylamide 205Peter Schieberle, Peter Kohler and Michael Granvog l

Formation of Acrylamide from Lipids

223Stefan Ehling, Matt Hengel and Kakyuki Shibamot o

Kinetic Models as a Route to Control Acrylamide Formation i nFood 235

Bronislaw L. Wedzicha, Donald S . Mottram, J . StephenElmore, Georgios Koutsidis and Andrew T . Dodson

The Effect of Cooking on Acrylamide and its Precursors i nPotato, Wheat, and Rye 255

J. Stephen Elmore, Georgios Koutsidis, Andrew T . Dodsonand Donald S . Mottram

Determination of Acrylamide in Various Food Matrices Using aSingle Extract; Evaluation of LC and GC Mas sSpectrometric Method 27 1

Adam Becalski, Banjamin P .-Y. Lau, David Lewis, Stephe nW. Seaman, and Wing F. Sun

Some Analytical Factors Affecting Measured Levels o fAcrylamide in Food Products 285

Sune Eriksson and Patrik Karlsson

Analysis of Acrylamide in Food

293Reinhard Matissek and Marion Rater s

On Line Monitoring of Acrylamide Formation

303David J . Cook, Guy A. Channell, and Andrew J . Taylor

Factors That Influence the Acrylamide Content of HeatedFoods 317

Per Rydberg, Sune Eriksson, Eden Tareke, Patrik Karlsson ,Lar Ehrenberg, and Margareta Törnqvis t

Model Systems for Evaluating Factors Affecting Acrylamid eFormation in Deep Fried Foods 329

R. C . Lindsay and S . Jang

Controlling Acrylamide in French Fry and Potato Chip Model sand a Mathematical Model of Acrylamide Formation 343

Yeonhwa Park, Heewon Yang, Jayne M . Storkson, Karen J .Albright, Wei Liu, Robert C . Lindsay, and Michael W .Pariza

Quality Related Minimization of Acrylamide Formation - AnIntegrated Approach 35 7

Knut Franke, Marco Sell, and Ernst H . Reimerdes

Genetic, Physiological, and Environmental Factors Affectin gAcrylamide Concentration in Fried Potato Products 37 1

Erin M . Silva and Philipp W. Simon

Acrylamide Reduction in Processed Foods

387A . B . Hanley, C . Offen, M. Clarke, B . Ing, M. Roberts and

R. Burch

Chemical Intervention Strategies for Substantial Suppression o fAcrylamide Formation in Fried Potato Products 393

Robert C . Lindsay and Sungjoon Jang

Acrylamide in Japanese Processed Foods and Factors Affectin gAcrylamide Level in Potato Chips and Tea 405

Misuro Yoshida, Hiroshi Ono, Yoshimiro Chuda, Hirosh iYada, Mayumi Ohnishi-Kameyama, Hidetak aHobayashi, Akiko Ohara-Takada, Chie Matsura-Endo ,Motoyuki Mori, Nobuyuki Hayashi, and Yuich iYamaguch i

The Formation of Acrylamide in UK Cereal Products

41 5Peter Sadd and Colin Hamlet

Factors Influencing Acrylamide Formation in Gingerbread 43 1Thomas M. Amrein, Barbara Schonbachler, Felix Escher,

and Renato Amad o

Effects of Consumer Food Preparation on Acrylamid eFormation 447

Lauren S . Jackson and Fadwa Al-Tahe r

Index 467