科學家們正在尋找減少丙烯酰胺的方法

這兩項研究是本月在一次研討會上發布的40項新研究中的兩項，是科學家幫助加工企業解決丙烯酰胺問題的努力的一部分。在8月23日於波士頓結束的為期三天的研討會上，專家們提交了40篇關於該主題的論文，為這些化合物，特別是其生物效應提供了新的見解。188金宝搏bet官网其中一些研究涉及膳食丙烯酰胺及其在健康問題中的作用，另一些研究涉及如何減少食品供應鏈中的化學物質。丙烯酰胺的形成似乎是特定氨基酸(包括天冬酰胺)與烹飪過程中高溫食物中的糖發生反應的結果。這個過程被稱為美拉德反應。這種情況發生在100°C(212°F)以上的溫度下。令人擔憂的是，瑞士聯邦理工學院的科學家發現，即使在相對溫和的溫度下，幹果中也可能產生這種化學物質。這一發現對於長期以來一直將幹果作為新鮮水果的健康替代品的行業來說是一個驚喜，因為即使經過處理，幹果仍然富含纖維和抗氧化劑。瑞士聯邦理工學院的研究發現，丙烯酰胺能夠在相對溫和的條件下通過尚未完全理解的反應形成。科學家們發現，在測試的不同幹果中，梨幹和梅幹中發現的化學物質濃度最高。 Another study, by researchers from the Instituto de la Grasa in Seville, Spain, found dietary fat found to be significant source of acrylamide in food. Previous studies have shown that carbohydrates and amino acids, particularly the non-essential amino acid asparagine, are the main chemicals in food that are responsible for acrylamide formation. The Spain-based researchers say their new study found that high fat levels in roasted almonds may account for as much as half of the acrylamide found in this food and likely accounts for high levels found in other high fat foods. Although the researchers say they have not yet demonstrated that reducing fat content in foods actually reduces acrylamide, the study provides a new target to consider in efforts to reduce acrylamide formation, they conclude. A third research study, by scientists at Rothamsted Research and the University of Reading, suggests that farming techniques and biotechnology may help lower acrylamide. Meanwhile other researchers are experimenting with novel agricultural practices and biotechnology in an effort to help reduce levels of the ingredients that lead to acrylamide formation. Nigel Halford, one of the scientists, said that increasing soil sulfur levels in wheat crops and reducing nitrogen availability in crops can decrease levels of asparagine, an acrylamide precursor. The researchers have also produced a new variety of potato through genetic modification that contains lower sugar levels than conventional potatoes. They are also targeting plant genes responsible for controlling asparagine levels in an effort to reduce acrylamide levels in food crops. Other studies on the health effects of acrylamide released at the Boston meeting indicate that acrylamide may also play a role in Alzheimer's, due to its capability to damaging nerve cells in the brain. Another study indicated that acrylamide in foods is not linked to breast cancer in women. The symposium was organized by the American Chemical Society. A wide range of cooked foods - prepared industrially, in catering, or at home - contain acrylamide at levels between a few parts per billion (ppb) to over 1000 ppb. The foods include bread, fried potatoes and coffee as well as specialty products like potato crisps, biscuits, crisp bread, and a range of other heat-processed products. Acrylamide hit the headlines in 2002 when scientists at the Swedish Food Administration first reported unexpectedly high levels of the potential carcinogen in carbohydrate-rich foods cooked at high temperatures. Until then acrylamide was known only as a highly reactive industrial chemical, present also at low levels for example in tobacco smoke. Since the Swedish discovery a global effort has been underway to amass data about this chemical. More than 200 research projects have been initiated around the world, and their findings co-ordinated by national governments, the EU and the United Nations.