Potential reactions of thermal process contaminants during digestion

Autor: Vural Gökmen, Aytül Hamzalıoğlu
Rok vydání: 2020
Předmět:
Zdroj: Trends in Food Science & Technology. 106:198-208
ISSN: 0924-2244
Popis: Background Thermal process contaminants, which exert carcinogenic or mutagenic effects on human health, are generated in foods during common thermal processing such as frying, baking, and roasting. Heterocyclic aromatic amines, acrylamide, 5-hydroxymethyl-2-furfural, α-dicarbonyl compounds, advanced glycation end products, chloropropanols and related esters, and lipid oxidation products are the most important examples for thermal process contaminants in thermally processed foods. The presence of varying amounts of thermal process contaminants in widely consumed foods daily is considered as a major concern by public authorities worldwide. Therefore, efforts to reduce the amount of these substances in heat-treated foods have gained importance. Scope and approach Many thermal process contaminants may react with other food components in the digestive tract because of certain functional groups in their structures. Here, we overview these reactions that may potentially take place in the gastrointestinal system during a daily diet. Considering their adverse health effects, understanding better the reactions of thermal process contaminants under gastrointestinal conditions is important for a realistic risk assessment. Key findings and conclusions During digestion, certain process contaminants are formed from their precursors. On the other hand, some are eliminated as a result of reactions with amino or sulfhydryl compounds released in the digestive tract. Reviewed data indicate that the levels of process contaminants in foods do not reflect the exact amount that human is exposed to. This suggests that potential elimination and formation reactions of process contaminants during digestion should be taken into consideration to accurately estimate their bioavailabilities.
Databáze: OpenAIRE
Externí odkaz: