In recent years, food-processing intoxicants have become a major focus for world food organizations. In 2002, Swedish scientists first announced their findings of high levels of acrylamide in a wide variety of prepared foods (Tareke, E., et al. 2002). Since acrylamide was found to act as a carcinogen in laboratory animals and a neurotoxicant in humans, this finding created outrage around the world and brought focus to the matter of food processing safety (Council 2006). In the years following the first findings of high acrylamide levels, 3-MCPD and Furan were also among the main toxic agents identified as posing health concerns by health organizations around the world. Acrylamide and furan in food have become significant issues for the FDA,
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According to the FDA, the average U.S. citizen consumes 0.2 to 1.4 microgram/kilogram body weight/day (ug/kg - bw/d) (www.cfsan.fda.gov/~dms/acryex-po.htm). Acrylamide has been used for many years as an industrial chemical in products that aid in purification and some packaging methods(Stadler, R.H., et al. 2002). It was never intended for human consumption, and its adverse effects on human health have focused research on ways to mitigate the formation of acrylamide during food preparation. Although research shows that the compound forms mostly in high temperature (above 120C) and low moisture environments, acrylamide has appeared in low temperature high moisture environments during FDA's Total Diet Study program (www.cfsan.fda.gov/~lrd/pestadd.html#tds). The study into mitigation techniques stems from the potential carcinogenic and neurotoxic properties of acrylamide. When finding ways to reduce acrylamide levels, scientists must also find ways to preserve the properties of food such as texture, smell, and …show more content…
Furan was originally used as an industrial chemical, forming compounds such as tetrahydrofuran, resins, and agricultural products. After being identified in low-moisture and heated foods (eg. crackers, chips, etc), the FDA began in 2004 to consider furan more closely as it is listed in the Department of Health and Human Services report on Carcinogens as a likely carcinogenic compound to humans. This finding came after International Agency for Research on Cancer conducted animal testing which found carcinogenic properties to be abundant when animals ingested high levels of furan. Although furan formation is not as clear as that of acrylamide, several possible routes of formation exist. These proposed mechanisms include the oxidation of unsaturated fatty acids, breakdown of carbohydrates, and breakdown of amino acids with or without reducing sugars. Less attention is given to the presence of furan in foods compared to acrylamide since the FDA published their estimates of consumer exposure to furan as being well below the levels that could potentially cause adverse health effects. The current mean intake is 15 ug/day, which the FDA claims to be well below the harmful upper limit for furan (Rulis, A. 2005). However, it is possible for these findings to change as more research becomes available over time. Furthermore, long-term effects of furan exposure at low levels may cause trouble moreso than the short term.
According to the FDA, the average U.S. citizen consumes 0.2 to 1.4 microgram/kilogram body weight/day (ug/kg - bw/d) (www.cfsan.fda.gov/~dms/acryex-po.htm). Acrylamide has been used for many years as an industrial chemical in products that aid in purification and some packaging methods(Stadler, R.H., et al. 2002). It was never intended for human consumption, and its adverse effects on human health have focused research on ways to mitigate the formation of acrylamide during food preparation. Although research shows that the compound forms mostly in high temperature (above 120C) and low moisture environments, acrylamide has appeared in low temperature high moisture environments during FDA's Total Diet Study program (www.cfsan.fda.gov/~lrd/pestadd.html#tds). The study into mitigation techniques stems from the potential carcinogenic and neurotoxic properties of acrylamide. When finding ways to reduce acrylamide levels, scientists must also find ways to preserve the properties of food such as texture, smell, and …show more content…
Furan was originally used as an industrial chemical, forming compounds such as tetrahydrofuran, resins, and agricultural products. After being identified in low-moisture and heated foods (eg. crackers, chips, etc), the FDA began in 2004 to consider furan more closely as it is listed in the Department of Health and Human Services report on Carcinogens as a likely carcinogenic compound to humans. This finding came after International Agency for Research on Cancer conducted animal testing which found carcinogenic properties to be abundant when animals ingested high levels of furan. Although furan formation is not as clear as that of acrylamide, several possible routes of formation exist. These proposed mechanisms include the oxidation of unsaturated fatty acids, breakdown of carbohydrates, and breakdown of amino acids with or without reducing sugars. Less attention is given to the presence of furan in foods compared to acrylamide since the FDA published their estimates of consumer exposure to furan as being well below the levels that could potentially cause adverse health effects. The current mean intake is 15 ug/day, which the FDA claims to be well below the harmful upper limit for furan (Rulis, A. 2005). However, it is possible for these findings to change as more research becomes available over time. Furthermore, long-term effects of furan exposure at low levels may cause trouble moreso than the short term.