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... taurine, an ingredient most famously linked to energy drinks, may help reduce levels of acrylamide in foods, suggests new research from china ... a role for taurine taurine, a derivative of the amino acid cysteine, if found naturally in foods including seafood and meat ... it is known that taurine can participate in the maillard reaction that produces acrylamide, and therefore may reduce the production of acrylamide ... , and the korea food research institute reported last year that french fries exposed to a taurine solution prior to frying contained 96 per cent less acrylamide than control fries ( food research international ) ... mechanism the new study proposes that the mechanism by which this inhibitory effect occurs is via a reaction between glucose and taurine: acrylamide is produced during the maillard reaction of sugar and an amino acid called asparagines ... the maillard reaction is also responsible for the brown color and tasty flavor of baked, fried and toasted foods ... using a system comprised of asparagine and glucose, the researchers found that taurine could react with glucose and also that taurine reacted directly with any acrylamide formed ... “antioxidant-rich natural extracts are attractive candidates in developing effective inhibitors on acrylamide formation in processed foods “therefore, the increased antioxidant activity of maillard reaction products in the presence of taurine could contribute to the inhibition of acrylamide formation in the asparagine / glucose model system,” they added ... 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 ... according to findings published in food and chemical toxicology , (doi: 10 ... 3 and 0 ... the us food and drug administration (fda) estimated intakes to be around 0

... acrylamide is a chemical compound formed during by heat-induced reaction between sugar and an amino acid called asparagine ... known as the maillard reaction, this process is responsible for the brown colour and tasty flavour of baked, fried and toasted foods ... limited success in 2005, efsa said the carcinogenic and genotoxic properties of the substance meant its presence in food was a possible health hazard ... two years later an annual monitoring scheme involving 20 eu members and norway was introduced ... the most recent data set in 2009 has seen 3,287 new results compared to 3,728 results for 2008 and 3,350 results for 2007 ... the european food safety authority (efsa) said that, on comparing data from 2009 with 2007, a trend towards lower acrylamide levels was detected only in crackers, infant biscuits and gingerbread ... however, over the same three-year period it found that levels of the substances actually increased in crisp bread and instant coffee ... there was no change in six groups: potato crisps, oven fried potatoes, breakfast cereals, jarred baby foods, processed cereal-based baby foods and ‘bread not specified’ ... the highest average levels of acrylamide were detected in potato crisps and substitute coffee, which includes coffee-like drinks derived from chicory or cereals such as barley ... the highest 95th percentile value – the highest value of the most reliable 95 per cent of the results - was reported for substitute coffee at 3976 μg/kg and the highest maximum value for ‘potato crisps’ at 4804 μg/kg

... acrylamide levels can be dramatically reduced by the addition of pea flour in wheat bran and wholegrain breads without any negative impact on colour and sensory properties, claims a new study ... the authors, in findings published in the international journal of food science and technology , found the reduction of acrylamide in white bread using pea flour ( p ... sativum ) was not significant but that the acrylamide level can be reduced by supplementation with 5 per cent pea flour in wheat bran and wholegrain breads ... acrylamide is formed during high temperature cooking by a heat-induced reaction between sugar and an amino acid called asparagines ... known as the maillard reaction, this process is responsible for the brown colour and tasty flavour of baked, fried and toasted foods ... and an efsa statement in 2005 said acrylamide is both carcinogenic and genotoxic (which means it can cause damage to the genetic material of cells) ... objective the authors of this study said their aim was to investigate the effect of pea-originated asparaginase on acrylamide content, colour and sensory properties of white wheat, wheat bran and whole-grain wheat breads ... asparaginase is an enzyme that catalyses the hydrolysis of asparagine into aspartic acid and ammonia ... (2008) reported that the application of commercial asparaginase enzyme in dough resulted in 55 per cent decrease in acrylamide content, in 75 per cent degradation of asparagine, and no detrimental effect on taste and colour of gingerbread ... method two-day germinated pea flour was used at 0 per cent, 1 per cent, 3 per cent and 5 per cent levels for each bread type, said the researchers ... the authors found that pea-originated asparaginase enzyme was dependent upon the presence of potassium ions for activity and maximum activity was obtained at potassium concentrations above 20 mm ... acrylamide analysis was performed with liquid chromatography–mass spectrometry, and other than colour, sensory properties of the breads were evaluated to determine the effects of pea flour substitution on consumer acceptability

... levels of acrylamide and a number of other process contaminants present in foods are not a cause for increased concern about the risk to human health, according to the latest survey ... conducted by the uk’s food standards agency (fsa) on recommendation by the european commission, the survey aimed to examine whether initiatives by the food industry to reduce acrylamide and furan have been effective ... as part of its three-year study, the fsa also extended its investigation to cover levels of 3-mcpd (3-monochloropropanediol) and ethyl carbamate, to gain a clear picture of the levels of a range of process contaminants in the food that is commonly eaten in the uk ... process contaminants process contaminants are chemical substances that are produced in food during food manufacturing, cooking (including home cooking), packaging and other processing activities ... the substances are formed when components in food undergo chemical changes during processing, which can include fermentation, acid hydrolysis, smoking, drying as well as some types of cooking (such as baking, grilling, frying and barbecuing) ... the two substances high on the ec’s priority list are acrulamide and furan ... acrylamide is a suspected carcinogen that is formed during by heat-induced reaction between sugar and an amino acid called asparagine ... known as the maillard reaction, this process is responsible for the brown colour and tasty flavour of baked, fried and toasted foods ... it can form during the heat-treatment of food products, and contributes to the taste and smell of a prepared food product ... red flags were first waved over levels in tinned and canned foods in 2004, when the us food and drug administration reported detecting higher levels than previously thought

... acrylamide formation does not occur in an emulsion below the temperature of 115oc, and suggests that phenolic compounds such as trolox and gallic acid could work to reduce formation by up to 70 per cent, according to a study, published in food chemistry ... the researchers, based at university of ioannina, greece, and the university of napoli ‘‘federico ii”, italy, concluded that: “the addition of standard phenolic compounds, containing hydroxyl phenyl groups in an emulsion model system resulted in reduction of acrylamide content ... ” suspected carcinogen acrylamide is a suspected carcinogen that is formed by a heat-induced reaction between sugar and asparagine ... known as the maillard reaction, this process is responsible for the brown colour and tasty flavour of baked, fried and toasted foods ... reduced formation antioxidants have been suggested as a plausible mechanism to inhibit acrylamide formation in foods, with antioxidants such as phenolic compounds, flavonoids, and vitamins reported to inhibit formation ... some of the compounds linked with a reduction in acrylamide formation include hydrocolloids , fruit extracts , proline , and taurine

... acrylamide is a carcinogenic and genotoxic substance that forms during high temperature cooking by a heat-induced reaction between sugar and an amino acid called asparagine ... known as the maillard reaction, this process is responsible for the brown colour and tasty flavour of baked, fried and toasted foods ... since it first became apparent in 2002 that there are high levels of acrylamide in fried and baked foods, the ciaa (confederation of food and drink industries of the eu) has put together a ‘toolbox’ of tactics for food manufacturers to reduce acrylamide levels in products ... the commission has recognised the importance of member states continuing to monitor and supply information to efsa on an annual basis ... its new recommendations, adopted and published in the official journal last week, calls for all member states to provide information to its risk assessor by 1 june every year, starting from 1 june 2011 ... new data the commission noted that data collected in 2007 and published last year showed no consistent trend towards lower levels across food categories, meaning it is not yet know whether the toolbox is achieving its desired function ... in particular, crisps, instant coffee, and substitute coffee products, such as those based on barley or chicory showed higher levels in 2008 than the previous year

... taurine, the ingredient most famously linked to energy drinks, may help reduce levels of acrylamide in foods, suggests new research from korea ... , and the korea food research institute ... taurine, a derivative of the amino acid cysteine, if found naturally in foods including seafood and meat ... with regards safety, efsa’s scientific panel on food additives and nutrient sources added to food found no safety issues for taurine or d-glucurono-y-lactone at average daily energy drink consumption of 0 ... indeed, levels were reduced by up to 96 per cent, depending on the concentration and ph of the solution, said the researchers ... the findings are very promising, and the researchers confirmed that work was continuing in this area ... “in the future, we plan to characterize the relationship between taurine concentration and its inhibitory activity against the formation of acrylamide,” they stated ... the acrylamide story acrylamide is a suspected carcinogen that is formed during by heat-induced reaction between sugar and an amino acid called asparagine ... known as the maillard reaction, this process is responsible for the brown colour and tasty flavour of baked, fried and toasted foods ... 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 ... according to findings published in food and chemical toxicology , (doi: 10 ... 3 and 0 ... the us food and drug administration (fda) estimated intakes to be around 0

... formulating foods with oils with a reduced susceptibility like palm oil are likely to have lower acrylamide levels, particularly fat-rich and sugar-free foods, according to findings published in food research international ... “these findings suggested that lipid oxidation could become a relevant factor for acrylamide formation, particularly for dry foods with low carbohydrate content,” wrote the researchers, led by vincenzo fogliano from the department of food science at the university of napoli “federico ii” ... acrylamide story acrylamide is a suspected carcinogen that is formed during by heat-induced reaction between sugar and an amino acid called asparagine ... known as the maillard reaction, this process is responsible for the brown colour and tasty flavour of baked, fried and toasted foods ... 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

... 3 and 0 ... the us food and drug administration (fda) estimated intakes to be around 0 ... the study, funded by the grocery manufacturers association (gma), used a state-of-the-art physiologically-based toxicokinetic model to compare doses of acrylamide and its metabolite glycidamide in humans and rats ... in bethesda, maryland, report their findings in food and chemical toxicology ... “overall, we conclude that the tdis and margins of exposure for average exposures to acrylamide in cooked foods provide an adequate margin of safety to preclude neurotoxicity as well as tumor formation,” wrote the researchers ... “the certainty in our conclusions is relatively high because of reliance on relying on findings from our updated human internal dosimetry model and a reasonable understanding of acrylamide’s modes of action,” they added ... overlays[ 'textad' ] = clicktag; acrylamide story acrylamide is a suspected carcinogen that is formed during by heat-induced reaction between sugar and an amino acid called asparagine ... known as the maillard reaction, this process is responsible for the brown colour and tasty flavour of baked, fried and toasted foods ... 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 ... source: food and chemical toxicology published online ahead of print, doi: 10

... addition of 35 milligrams of apple extract reduced the formation of acrylamide by over 35 per cent, while other fruit extracts failed to produce any benefits, according to findings in the journal of agricultural and food chemistry ... “the findings of the present study provided useful information for the development of natural food additives that could be relevant to mitigation of acrylamide-associated health risks in practical applications,” wrote researchers from the university of hong kong, hong kong baptist university, and jinan university ... the study potentially adds another option to formulators seeking to reduce the acrylamide content of their fried or baked foods ... approaches already used by the food industry to help reduce acrylamide levels include converting asparagine into an impotent form using an enzyme, binding asparagine to make it inaccessible, adding amino acids, changing the ph to alter the reaction products, cutting heating temperatures and times, and removing compounds from the recipe that may promote acrylamide formation ... enzymes such as dsm’s preventase and novozyme's acrylaway, work by converting asparagine into aspartic acid, thereby preventing it from being converted into acrylamide ... the researchers focused their attention on the components of the apple extracts and found that “proanthocyanidin-rich sub-fraction played a key role in mediating the inhibitory activity” ... on the other hand, extracts from blueberry, mangosteen and longan did not have any beneficial effect on acrylamide levels, while extracts from dragon fruit actually increased levels of the compound, added the researchers ... acrylamide story acrylamide is a suspected carcinogen that is formed during by heat-induced reaction between sugar and an amino acid called asparagine ... known as the maillard reaction, this process is responsible for the brown colour and tasty flavour of baked, fried and toasted foods