La acrilamida en los alimentos y la salud humana. Revisión
DOI:
https://doi.org/10.22529/me.2020.5(3)05Palabras clave:
acrilamida, mecanismos de formación, metabolización, toxicidad, metodologías de análisis y mitigaciónResumen
Con posterioridad al anuncio efectuado por investigadores suecos, en Abril del año 2002, sobre la detecciónde acrilamida (AA) en un amplio grupo de alimentos, se han originado trabajos de investigación en diferentes partes del mundo. Se estudiaron diversas temáticas de gran importancia, entre las que se pueden mencionar la cinética de la formación y degradación de la acrilamida; los mecanismos propuestos para su reducción; los métodos instrumentales empleados para su determinación y los resultados generados tanto en modelos experimentales in vitro como in vivo. En este trabajo se revisan los distintos estudios de la Organización de las Naciones Unidas para la Agricultura y la Alimentación (FAO), Organización Mundial de la Salud (OMS), Agencia Internacional para Investigación en Cáncer (IARC), Swedish National Food Administración (SNFA), Asociación Oficial de Químicos Analíticos (AOAC), European Food Safety Authority (EFSA) sobre la formación de la acrilamida en los alimentos, metabolización, neurotoxicidad, carcinogenicidad, toxicidad aguda y reproductiva, exposición alimentaria, métodos de análisis y mitigación.Descargas
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