CARCINOGENUS FOODS

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CARCINOGENUS FOODS

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2. ???? ???? ??? ???? ???? ???? ?? ?? ??? ???? ?? ???? ??? ???? ????? ??? ?? ?? ?? ??? ????? ??? ?? ??? ??????

3. CARCINOGENIC FOODS MOHAMED H. EL-SAEID, Ph.D. [email protected]

4. FOODS IS A FACT ? FOODS FOR LIFE ? HEALTHY FOODS Wholesome @ Fresh - Processed ? FOODS CUSE CANCER ? *Fresh *Contaminated > Pesticidesetc *Processed >>>>>>

5. PROCEESED FOODS ? DRIVE TO CANCER. * Barbecued & Smoked Foods ? BENZO(a)PYRENE * Carbohydrate Rich foods ? ACRYLAMIDE >>>>

6. ACRYLAMIDE(AA) - One of PAHs - MW: 71.1 - MP: 85 C - BP: 125 C - WS: 2150 g/l at 30 C -CAS # 79-06-1 H2C=CHC=O / H2N

7. AA FACTS ? Poly AA was used in Agric., Water & Sugar. ? Many long-term exposure studies reported AA as a * Reproductive toxicity * Embryotoxicity * Teratogenicity * Mutagenicity * Carcnigensity ? AA was a serious problem in drinking Water (MAL 1 g/l by WHO) ? April 2002 Swedish National Food Authority & Stockholm Univ. found high levels of AA in high starch foods * Probable human carcinogen. * Neurotoxicant. * DNA damage.

8. >>>> ? US EPA, FDA, WHO, FAO, EUHC, ACSH, SNFA, IARC, & CSPI report there is link seen between cooked carbohydrate foods & CANCER during Maillard reaction. ? MAL was set at 1 g/l or g. ? MAL was set at 0.5 g/l (WHO). ? NOAEL 0.2 mg/kg bodyweight. ? New Zealand National Nutrition Survey found 0.3 mg/kg bodyweight.

9. AA FORMATION MECHANISM ? Amino Acids/Reducing Sugars (Maillard reaction ? Schiff base ? De COOH ) Such as Asparagine and D-Glucose. ? Oils/Nitrogen (Thermal degradation of glycerol ? Oxidation of acrolin to acrylic acid ? react with Ammonia ?Pyrolysis) ? Depolymerization of PolyAA.

11. H2C=CHHC=O Acrolein ? H2C=CHC=O Acrylic A. / OH ? ? H2C=CHC=O AA / H2N

12. ANALYSIS METHODS

13. EXTRACTION ? SPE ?Recovery % 86.7 ? ASE ? Recovery % 97.4 ? SFE ? Recovery % 96.7

14. AA RESULTS LC/MS/MS. AA LEVELS SAMPLE SIZE AA LEVELS IN French Fries TIME & COLOR EFFECT French Fries LESS AA OUR AA

15. LC/MS/MS

16. >>>>RT 2.4 min.

17. AA LEVELS

18. AMINO As. / D-GLUCOSE EFFECT. Amino A. AA(ppb) Aspar.+ D-Glucose 9270 Aspar. 117 Ala., Arg., Aspart., Lys., Cyste. + D-Glucose 50

19. TEMP. / TIME EFFECT. FF Temp./Time AA(ppb) 160 C / 4 min. 27 170 C / 4 min. 70 180 C / 4min. 227 160 C / 4.5 min. 326 160 C / 4 min. 973

20. SAMPLE SIZE *1 gram sample Bread (4) 63 ppb Cereal (4) 217 ppb Coffee (4) 127 ppb Potato Chips (4) 613 ppb *4 gram sample Bread Crumbs (3) 65 ppb Cereal (3) 214 ppb Coffee (3) 115 ppb Potato Chips (3) 597 ppb

21. AA LEVELS IN French Fries

22. TIME & COLOR EFFECT

23. OUR AA (ppb)

26. And More >>>> * Baqlawa * Sham balah * Konafa * Samosak * Metabaq * Kobiba * Judge sweet * Shapora >>>>>>>>

27. French Fries LESS AA

28. RECOM. Consumption decrease > Children,,,Hum Enzyme-Catalyzed Hydrolysis in the Soil Non biological Hydro. In H2O Prevent AA formation > FDA Look and Share >>>Joint Inst.for Food Safety & Appl. Nutrition (JIFSAN) & National Center for Food Safety & Tech. (NCFST) >>>>>

29. >>>> >> Data base >> More research about AA formation >> Decrease AA formation by PH, Temp., Time, H2o cont., Aspr.cont. >> Breading and Genetic Eng. For les Aspr. >> UV and or Radiation. >> React Aspr. With SH group >> Food treatments.>> AA Polymerization or Enzyme-Catalyzed Hydrolysis.

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