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Acrylamide and Its Presence in Foods

Alper Karagöz.

Abstract
Acrylamide is chemical matter which forms spontaneously as frying or cooking heat treatment enforced in foods. Though the said chemical is widely found in the fried or oven-cooked foods, it can also exist in the grilled foods prepared at homes or at large restaurants. However, no acrylamide has been found in the raw or boiled foods. Based on the studies made on acrylamide, and its observed biological effects, that chemical is suspected to be a human carcinogen. Neural destructions have been observed on the individuals who are exposed to this chemical. As yet, there isn’t any direct evidence about carcinogenic effects of acrylamide for human. In conclusion, we can say that acrylamide creates a risk for human health only in the cases of long term exposure to it.

Key words: Acrylamide, carcinogen, french fried potatoes, coffee



Akrilamid ve Gıdalarda Bulunuşu

Özet
Akrilamid, kızartma veya pişirme gibi ısıl işlem görmüş gıdalarda kendiliğinden oluşan kimyasal bir maddedir. Yaygın olarak pişirilmiş ve fırınlanmış gıdaların içinde bu kimyasalın oluştuğu görülmekle beraber evde veya büyük işletmelerde ızgarada pişirilmiş gıdalarda da oluşması muhtemeldir. Çiğ ya da yüksek sıcaklık uygulanmamış gıdalarda akrilamid’e rastlanmamıştır. Akrilamid ile ilgili yapılan çalışmalar insanlar üzerinde kanser yapıcı etkisinin olabileceğini düşündürmektedir. Yapılan incelemelerde bu kimyasala maruz kalan kişilerde sinir hasarları gözlenmiştir. Bugüne kadar yapılan araştırmalar sonucunda akrilamid'in insanlarda kansere neden olduğu hakkında direkt ilişkili bir vaka ile karşılaşılmamıştır. Sonuç olarak; akrilamid'in gıdalarda bulunmasıyla insan sağlığı üzerinde risk oluşturması sadece uzun süre bu kimyasala maruz kalınması ile mümkün olabilmektedir.

Anahtar Kelimeler: Akrilamid, kanserojen, cips, kahve


 
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How to Cite this Article
Pubmed Style

Alper|Karagoz. [Acrylamide and Its Presence in Foods]. TAF Prev Med Bull. 2009; 8(2): 187-192. Turkish.



Web Style

Alper|Karagoz. [Acrylamide and Its Presence in Foods]. www.scopemed.org/?mno=497 [Access: April 27, 2017]. Turkish.



AMA (American Medical Association) Style

Alper|Karagoz. [Acrylamide and Its Presence in Foods]. TAF Prev Med Bull. 2009; 8(2): 187-192. Turkish.



Vancouver/ICMJE Style

Alper|Karagoz. [Acrylamide and Its Presence in Foods]. TAF Prev Med Bull. (2009), [cited April 27, 2017]; 8(2): 187-192. Turkish.



Harvard Style

Alper|Karagoz (2009) [Acrylamide and Its Presence in Foods]. TAF Prev Med Bull, 8 (2), 187-192. Turkish.



Turabian Style

Alper|Karagoz. 2009. [Acrylamide and Its Presence in Foods]. TAF Preventive Medicine Bulletin, 8 (2), 187-192. Turkish.



Chicago Style

Alper|Karagoz. "[Acrylamide and Its Presence in Foods]." TAF Preventive Medicine Bulletin 8 (2009), 187-192. Turkish.



MLA (The Modern Language Association) Style

Alper|Karagoz. "[Acrylamide and Its Presence in Foods]." TAF Preventive Medicine Bulletin 8.2 (2009), 187-192. Print.Turkish.



APA (American Psychological Association) Style

Alper|Karagoz (2009) [Acrylamide and Its Presence in Foods]. TAF Preventive Medicine Bulletin, 8 (2), 187-192. Turkish.



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The articles in TAF Preventive Medicine Bulletin are open access articles licensed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-sa/3.0/) which permits unrestricted, non-commercial use, distribution and reproduction in any medium, provided the work is properly cited.