powyzej 120 st C. powoduje powstawanie akryloamidu i to w ilosciach
zagrazających zyciu i zdrowiu?
jak piszą badacze np chipsy potrafia zawierac tego syfu 3000 mikro gram,
kiedy norma np. dla wody w EU to 0,2 mikro grama.
Nie mniej tego jest w suchym pieczywie typu tektura WASA, czy innych
frytkach.
Ogolnie wszystko co z mąki lub kartofli i pieczone zawiera wielkie tego
ilosci.
Szykuje sie rewolucja na rynku spozywczym.


Ciekawe czy na Chipsach producent bedzie pisal :Chipsy albo zdrowie, wybor
nalezy do ciebie?
Co z frytkarniami masowo trującymi ludzi?
Polecam lekture tego abstractu:



Jacek.


Analysis of Acrylamide, a Carcinogen Formed in Heated

Foodstuffs

EDEN TAREKE,? PER RYDBERG,? PATRIK KARLSSON,? SUNE ERIKSSON,? AND

MARGARETA TO¨ RNQVIST*,?

Department of Environmental Chemistry, Stockholm University, S-106 91
Stockholm, Sweden, and

AnalyCen Nordic AB, Box 905, S-531 19 Lidko¨ping, Sweden

Reaction products (adducts) of acrylamide with N termini of hemoglobin (Hb)
are regularly observed

in persons without known exposure. The average Hb adduct level measured in
Swedish adults is

preliminarily estimated to correspond to a daily intake approaching 100
micro g of acrylamide. Because

this uptake rate could be associated with a considerable cancer risk, it was
considered important to

identify its origin. It was hypothesized that acrylamide was formed at
elevated temperatures in cooking,

which was indicated in earlier studies of rats fed fried animal feed. This
paper reports the analysis of

acrylamide formed during heating of different human foodstuffs. Acrylamide
levels in foodstuffs were

analyzed by an improved gas chromatographic-mass spectrometric (GC-MS)
method after bromination

of acrylamide and by a new method for measurement of the underivatized
acrylamide by liquid

chromatography-mass spectrometry (LC-MS), using the MS/MS mode. For both
methods the

reproducibility, given as coefficient of variation, was 5%, and the
recovery close to 100%. For the

GC-MS method the achieved detection level of acrylamide was 5 micro g/kg and
for the LC-MS/MS method,

10 micro g/kg. The analytic values obtained with the LC-MS/MS method were
0.99 (0.95-1.04; 95%

confidence interval) of the GC-MS values. The LC-MS/MS method is simpler and
preferable for most

routine analyses. Taken together, the various analytic data should be
considered as proof of the

identity of acrylamide. Studies with laboratory-heated foods revealed a
temperature dependence of

acrylamide formation. Moderate levels of acrylamide (5-50 microg/kg) were
measured in heated proteinrich

foods and higher contents (150-4000 micro g/kg) in carbohydrate-rich foods,
such as potato, beetroot,

and also certain heated commercial potato products and crispbread.
Acrylamide could not be detected

in unheated control or boiled foods (<5 micro g/kg). Consumption habits
indicate that the acrylamide levels

in the studied heated foods could lead to a daily intake of a few tens of
micrograms.