Human health risk assessment of processing-related compounds in food

Toxicology Letters

Volumn 149, Issue 1-3, 2004, Pages 177-186

  Tritscher, Angelika M ^a  

^a WORLD HEALTH ORGANIZATION   (Switzerland)

Author keywords

Acrylamide; Chloropropanols; Food processing; Risk assessment

Indexed keywords

ACRYLAMIDE; AFLATOXIN; ALPHA CHLOROHYDRIN; COPPER; PROPANOL;

ACUTE TOXICITY; ADENOMA; CARCINOGENIC ACTIVITY; CARCINOGENICITY; CELL STRUCTURE; CONFERENCE PAPER; COOKING; EXPOSURE; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD INDUSTRY; FOOD INTAKE; FOOD PACKAGING; FOOD PROCESSING; GENOTOXICITY; HEALTH HAZARD; HUMAN; HYPERPLASIA; KIDNEY DISEASE; MALE FERTILITY; MUTAGENICITY; NEUROTOXICITY; NONHUMAN; NUTRITIONAL VALUE; OCCUPATIONAL EXPOSURE; PRIORITY JOURNAL; QUANTITATIVE ANALYSIS; REPRODUCTIVE TOXICITY; RISK ASSESSMENT; SPERMATOZOON MOTILITY; TOXICOKINETICS;

ALPHA-CHLOROHYDRIN; ANIMALS; DIET; FEMALE; FOOD ADDITIVES; FOOD ANALYSIS; FOOD HANDLING; HUMANS; PREGNANCY; RISK ASSESSMENT;

EID: 1842767134     PISSN: 03784274     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.toxlet.2003.12.059     Document Type: Conference Paper

References (19)

1. Ahn J.S., Castle L., Clarke D.B., Lloyd A.S., Philo M.R., Speck D.R. Verification of the findings of acrylamide in heated foods. Food Add. Contam. 19:2002;1116-1124.
2. Barlow, S., Dybing, E., Edler, L., Eisenbrand, G., Kroes, R., van den Brandt, P. (Eds.), 2002. Food safety in Europe (FOSIE): risk assessment of chemicals in food and diet, Food Chem. Tox. 40 (2-3) 141-427.
3. Crews C., Brerenton P., Davies A. The effects of domestic cooking on the levels of 3-monochloropropanediol in foods. Food Add. Contamin. 18:2001;271-280.
4. European Commission, 1997. Regulation (EC) No 258/97 of the European Parliament and of the Council of 27 January 1997 concerning novel foods and novel food ingredients. Official Journal of the European Communities No. L43/1.
5. Friedman M. Dietary impact of food processing. Annu. Rev. Nutr. 12:1992;119-137.
6. Lado B.H., Yousef A.E. Alternative food-preservation technologies: efficacy and mechanisms. Microb. Infect. 4:2002;433-440.
7. Miller Jones, J., 1992. How food processing affects nutritional quality and food safety. In: Miller Jones, J., Food Safety, Eagan Press, St. Paul, Minnesota, Chapter 9.
8. Mucci L.A., Dickman P.W., Steinbeck G., Adami H.-O., Augustsson K. Dietary acrylamide and cancer of the large bowel, kidney, and bladder: absence of an association in a population-based study in Sweden. Brit. J. Canc. 88:2003;84-89.
9. Renwick A.G., Barlow S.M., Hertz-Picciotto I., Boobis A.R., Dybing E., Edler L., Eisenbrand G., Greig J.B., Kleiner J., Lambe J., Müller D.J.G., Smith M.R., Tritscher A., Tuijtelaars S., van den Brandt P.A., Walker R., Kroes R. Risk characterisation of chemicals in food and diet. Food Chem. Tox. 41:2003;1211-1271.
10. Scientific Committee on Food, 2001. Opinion of the Scientific Committee on Food on 3-monochloro-propane-1,2-diol (3-MCPD) updating the SCF opinion of 1994 adopted on 30 May 2001.
11. Scientific Committee on Food, 2002. Opinion of the Scientific Committee on Food on new findings regarding the presence of acrylamide in food, expressed on 3 July 2002.
12. Schlatter, J., Baars, A.J., DiNovi, M., Lawrie, S., Lorentzen, R. 2002. 3-chloro-1,2-propane-diol. In: Proceedings of the Fifty-seventh Meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) of the Safety Evaluation of Certain Food Additives and Contaminants. WHO Food Additives Series No. 48, pp. 401-432.
13. Stadler R.H., Blank I., Varga N., Robert F., Hau J., Guy P.A., Robert M.-C., Riediker S. Acrylamide from Maillard reaction products. Nature. 419:2002;449-450.
14. Sörgel F., Weissenbacher R., Kinzig-Schippers M., Hofmann A., lllauer M., Skott A., Landersdorfer C. Acrylamide: increased concentrations in homemade food and first evidence of its variable absorption from food, variable metabolism and placental and breast milk transfer in humans. Chemotherapy. 48:2002;267-274.
15. Tareke E., Rydberg P., Karlsson P., Eriksson S., Törnqvist M. Analysis of acrylamide, a carcinogen formed in heated foodstuffs. J. Agric. Food Chem. 50:2002;4998-5006.
16. UK Food Standards Agency, 2001. Food Surveillance Information Sheets Number 12/01 and 14/01.
17. WHO, 1999. Technical Report Series 884. Evaluation of certain food additives and contaminants. Forty-ninth report of the Joint FAO/WHO Expert Committee on Food Additives.
18. WHO, 2002. Health implications of acrylamide in food, Report of a Joint FAO/WHO Consultation, 25-27 June 2002. Final report 17 September 2002. http://www.acrylamide-food.org/Docs/Acrylamide_report.pdf.
19. Zink D.L. The impact of consumer demands and trends on food processing. Emerg. Infect. Dis. 3(4):1997;467-469.