Acrylamide is a chemical that is found in high concentrations in potato snacks, breakfast cereals and some crisp bread products. Acrylamide can form when heat treatment during manufacturing causes reactions between the free amino acid asparagine and the carbonyl group of reducing sugars. Research has shown that in humans acrylamide can be absorbed where it forms damaging adducts with haemoglobin. The pathway for acrylamide metabolism and excretion involves reaction with glutathione catalysed by the enzyme glutathione-Ѕ-transferase. Damage occurs when acrylamide depletes the cells of glutathione, resulting in increased oxidative stress and inflammation. These inflammatory conditions present in blood vessels may influence the progression of atherosclerosis. Researchers1 have investigated the inflammatory effects that result from chronic ingestion of acrylamide containing potato snacks by measuring some of the known inflammatory markers, including interleukin 6 (IL-6) C-reactive protein (CRP).
Fourteen healthy volunteers with a mean age of 35 were fed 160 grams of potato snacks for 4 weeks. The acrylamide content of the potato snacks was determined to be 156.8 µg / 160 gram portion, and the potato snacks also contained 878 kcal (4.3% energy from protein, 65.6% energy from fat, 30.1% of energy from carbohydrates, 1374 mg salt and 5mg of vitamin E. After 4 weeks an increase in haemoglobin with acrylamide adduct was found in the blood of all subjects. In addition, there was a significant increase in oxidised LDL, IL-6 and CRP and γ-glutamyltransferase concentrations. Monocytes, lymphocytes and granulocytes showed significant increases in free radical production and macrophages increased expression of the CD14 receptor. These changes were still evident after 28 days, but had decreased. These results suggest that ingestion of acrylamide containing food result in the generation of systemic inflammation.
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