Air frying pan causes cancer, and acrylamide is listed as class 2A carcinogen by international cancer agency

In December 2019, a survey showed that if 10 air fryers on the Korean market were not used properly, acrylamide, a substance harmful to health, would be produced in the process of cooking. Tests show that after being heated at a high temperature of more than 200 degrees Celsius, acrylamide, a carcinogen exceeding the EU safety standard, has been detected in the chips fried by four air fryers. Acrylamide is colorless transparent flake crystal, odorless and toxic. The relative density is 1.122 and the melting point is 84-85 ℃. Soluble in water and ethanol, slightly soluble in benzene and toluene. It is easy to sublimate and polymerize. The solid is stable at room temperature and can polymerize violently when melting. It is listed as a class 2A carcinogen by the international agency for cancer.

In 1994, the international agency for research on cancer (IARC) classified am as a class 2A carcinogen, that is, "human possible carcinogen". In April 2002, Swedish scientists first discovered the presence of am in fried potatoes. Subsequently, the UK and other relevant national institutions determined the content of am in food, and confirmed the discovery of Swedish scientists. Because of the toxicity and potential carcinogenic effect of am, it has caused a research upsurge all over the world. According to the data released by the food and Drug Administration (FDA) in 2003, the mass concentration of am in common foods ranges from 0 to 2510 μ Especially in some high carbohydrate foods (such as potatoes, biscuits, coffee, etc.) treated at high temperature (> 120 ℃), such as cooking, frying, baking, the am content can reach up to 2300 μ 5 g / kg, far more than the limit of am in drinking water stipulated by the World Health Organization μ Therefore, am exposure in environment and food seriously affects human health.

The toxicity of acrylamide mainly includes neurotoxicity, reproductive toxicity, genetic toxicity, immunotoxicity and potential carcinogenicity, which has been confirmed in human body as neurotoxicity.

增添风味,减少油脂。轻松无忧。

Oral intake is considered to be the most rapid, complete and main way for human body to absorb am. Some studies evaluated the AM intake of the general population in different regions according to the am content in foods.

In 2011, the Joint FAO / WHO Expert Committee on food additives (JECFA) evaluated the dietary intake of acrylamide in eight representative countries except Africa. The results showed that the average daily intake of acrylamide in the general population was about 1 μ The highest intake was about 4 μ g/(kg bw·d)。 Due to the different cooking and eating habits of different countries, the intake of different countries is different. The latest daily intake in the UK is 0.61 μ 43 g / (kgbw · d) in France μ Compared with the intake of 0.319 g / (kgbw · d) in the latest dietary study in China μ It is still significantly lower than the average level of the world, which is closely related to the traditional food processing technology (cooking below 100 ℃) and the slight change of eating habits in recent years.

Based on physiological toxicokinetic model and nonlinear dose response method, some scholars determined that the marginal dose of acrylamide was 40 μ 6 g / (kgbw · d) μ g/(kg bw·d)。

Acrylamide can also cause damage to liver, kidney, lung, bladder and digestive tract, mainly by inhibiting the levels of antioxidant enzymes SOD, GSH and GST, increasing the accumulation of lipid metabolite MDA and causing tissue damage. In particular, liver, as the main place of AM metabolism, is rich in mitochondria and antioxidant enzymes, and is most affected by oxidative damage, morphological damage and functional damage; In addition, when am passes through the gastrointestinal barrier, the absorption and digestion function of the small intestine will be reduced, and the body will lose weight. Some studies have also shown that the symptoms of emaciation may be related to am and the role of intestinal microorganisms in the body.


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