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丙烯醯胺(Acrylamide)致不致癌？爭議不斷！
　

[Apr 18, 2004]

醫學：
丙烯醯胺(Acrylamide)致不致癌？爭議不斷！
　

資料來源：Sciscape.org 科景

http://www.sciscape.org/news_detail.php?news_id=1443

編輯：NanoForensics

2002年科學家於油炸、烘烤等高溫烹調的炸薯條、洋芋片等含高澱粉類食物，發現能致癌丙烯醯胺(Acrylamide)(請見本報相關新聞)。但今年(2004年)三月底在加州安那罕(Anaheim)召開的美國化學年會(American Chemical Society Annual Meeting)裏，另一研究小組的成果，有著不一樣的結論。

哈佛大學公共衛生學院流行病學系( Department of Epidemiology, Harvard School of Public Health ) 的Dr. Lorelei Mucci繼2003年發表食物中丙烯醯胺與腸癌(bowel cancer)、腎臟癌(kidney cancer)、膀胱癌(bladder cancer)的發生並無直接關聯的結果後，其最近的研究再度顯示丙烯醯胺與乳癌的發生，並無直接相關。

Dr. Lorelei Mucci以約五萬名瑞典女性為樣本的研究發現：罹患乳癌的機率，並不會隨著丙烯醯胺攝取量的增加而增加。相反的，這些相關研究中有著驚人的逆向趨勢。文中指出：攝取丙烯醯胺最高25%的量罹患癌症的機率，居然比食用量最少的25%要低40%。研究小組成表示，這是因為瑞典人一般日常飲食中攝取的丙烯醯胺量，並未達到能影響罹患癌症機率，以及飲食習慣有助於癌症預防的緣故。

植物類食物中丙烯醯胺的產生，可能是由於植物中天門冬胺酸(Asparagine)，高溫下(120°C) 與醣一起加熱經由褐化反應(Millard Reaction)來移除羰基，最後形成丙烯醯胺。丙烯醯胺有神經毒性且能造成記憶喪失、幻想、想睡、平衡失調等症狀。

越來越多的食物被發現含有丙烯醯胺，例如 : 橄欖(olive)、洋李汁(prune juice)、嬰兒用幫助長牙的餅乾(teething biscuit)等等。糕餅製品中薑餅中丙烯醯胺的含量高於印度烤餅(Naan)、烤面餅(crumpet)、及水果蛋糕(fruitcake)。薑餅中加入檸檬酸混合後丙烯醯胺的量也會減低。

Dr. Mucci表示，目前要做出是否丙烯醯胺會致癌的結論，仍需其他更多的研究數據來協助判定，例如日常飲食攝取丙烯醯胺對腦及神經系統的影響。目前將丙烯醯胺歸為致癌物，是因為動物實驗的結果。但此實驗用於動物的丙烯醯胺是高劑量純化過的，而非由食物中正常攝取的，必須謹慎解讀此結果。目前，仍未有充分證據顯示丙烯醯胺對人類為致癌物。

雖然丙烯醯胺(Acrylamide)致不致癌，至今仍是爭議不休！從這件事的發展，可以見到科學家們為了追求真理，而從不同方向所做的努力。最後真相如何，讓我們一同拭目以待。

原始論文
(1). Mucci, L. A., Dickman, P. W., Steineck, G., Adami, H-O. & Augustsson, K. I. et al. “Dietary acrylamide and cancer of the large bowel, kidney, and bladder: Absence of an association in a population-based study in Sweden”British Journal of Cancer, 88, 84 - 89, (2003).

(2).Tornquist, M. et al. “Acrylamide: A Cooking Carcinogen?”Chemical Research in Toxicology, 13, 517 - 522, (2000).

--參考來源：

Nature Science Update: No link between acrylamide and breast cancer

--相關連結：

--本站其他相關新聞：

[Oct 07, 2002] 炸薯條及洋芋片致癌之謎

炸薯條洋芋片可能致癌

瑞典科學家率先發表研究結果某些油炸澱粉類食物產生丙烯醯胺

聯合國召開三天緊急會議研討

資料來源：http://www.eex.idv.tw/immunology_15.htm

蕭羨一/綜合日內瓦廿六日外電報導

來自歐洲、北美和日本的廿五位科學家，今起在日內瓦參加聯合國召開的緊急會議三天，研商油炸澱粉類食物含丙烯醯胺可能致癌的問題。

美國消費者團體「公共利益科學中心」在華府也發表報告確認，瑞典四月間公佈，在某些油炸或烘烤的澱粉類食物中發現高量致癌物質丙烯醯胺的初步實驗結果，證實此項研究結果無誤。

動物實驗研究已經發現丙烯醯胺會致癌，人類若長期暴露在高量的丙烯醯胺的環境下可能也會致癌。瑞典科學家發現，某些澱粉類食物經過高溫烹調會產生高量的丙烯醯胺，因而可能致癌。

世界衛生組織官員說，挪威、英國和瑞士所做的後續研究基本上都支持瑞典國家食品管理局的研究發現，發言人哈扥表示，其他國家的研究與瑞典有相似的結果，故其發現是不容置疑的。

美國「公共利益科學中心」委託研究單位針對十多種受歡迎的品牌所做的實驗發現，某些品牌的炸薯條和洋芋片含有高量的丙烯醯胺，而且炸薯條含有最高量丙烯醯胺的研究結果與歐洲的研究相符。根據上述研究，大包的麥當勞炸薯條含有七十二微克的丙烯醯胺，是接受測試的四家速食店最高的。美國環保署限制一杯飲用水的丙烯醯胺最高含量是○•一二微克。

研究指出，洋芋片也含有高量的丙烯醯胺。不過，該消保團體發現，不同品牌的洋芋片的丙烯醯胺含量各有不同，但因對於丙烯醯胺形成的過程不了解，所以並不知道為何會有此種個別差異，現在的挑戰就是要了解導致丙烯醯胺形成的化學反應和條件，才能避免食物中產生高量的丙烯醯胺。

瑞典政府、科學家們根據餵食油炸食物的老鼠實驗估計，在該國每年四萬五千個癌症病例中，丙烯醯胺可能是其中數百個病例的致癌因子。

世界衛生組織食品安全官員史隆特說，丙烯醯胺在動物中引發的癌症類型不只限於消化道，也包括在乳腺、攝護腺和皮膚。但他也強調，目前並無證據顯示也適用於人類

http://www.eex.idv.tw/immunology_15.htm

ACRYLAMIDE AND FOOD

What is acrylamide?

Acrylamide is a chemical that is produced for use in the manufacture of plastics as well as various other materials. While acrylamide is used in making some food packaging, this use has not been found to add acrylamide to foods at levels that could pose a health concern.

Acrylamide is also used in the production of polyacrylamide, several types of copolymers, and synthetic rubber. Polyacrylamide is used as a coagulant in drinking water and also in grouts used in the construction of drinking water reservoirs and wells.

Acrylamide is not a substance that is added to foods.

In April 2002, research results announced by the Swedish National Food Authority – which have been confirmed by Health Canada – showed that acrylamide can be produced in certain starch-based foods, such as potato chips and french fries when they have been cooked at high temperatures. Very recently, Health Canada scientists discovered the most significant way by which acrylamide forms in foods.

Does acrylamide pose a cancer risk to humans?

Based on animal studies, acrylamide has been categorized as a probable cause of cancer in humans. However, these animal tests and their relevance to human health has not been established. It is not known whether or not acrylamide levels found in food pose an actual human health risk.

Studies on acrylamide associated with human cancer in workers who are exposed to acrylamide in their occupations is limited, therefore, more studies in animal models and humans is necessary to better understand the potential for acrylamide to cause cancer in humans.

What has Health Canada been doing following the announcement by the Swedish National Food Authority?

Health Canada conducted preliminary analytical studies to confirm the Swedish findings. This included identifying foods in the Canadian food supply that may contain acrylamide. We first looked at those foods that contained readily detectable levels of acrylamide according to the Swedish results. The list of foods includes potato chips, french fries, cookies, processed cereals, and bread. We found our results to be consistent with those of Sweden, as well as Norway, the United Kingdom and the United States. Health Canada also looked at other foods that are processed at high temperatures like coffee and roasted almonds, and found that acrylamide, in wide-ranging concentrations, is present in a number of foods cooked at higher temperatures, with the exception of foods that are boiled. However, Health Canada also found that the levels of acrylamide can vary considerably from one sample to the next, even in the same product from the same manufacturer.

Summary results of the Health Canada preliminary analyses are provided in the following table.

Results of Health Canada preliminary analyses of acrylamide in some foods. ¹
Food	Number of samples	Average (ppb²)	Minimum (ppb)	Maximum (ppb)
Beer	5	<6	<6	<6
Bread	10	27	14	47
Bread (toasted)	2	159	28	290
Cereals	3	130	100	170
Cocoa products	8	<50	<2	190
Coffee	11	27	4	150
Coffee substitute, grain based	1	430
French fries	8	679	59	1900
Hamburger, fast-food	1	<3
Papadum (East Indian snack)	1	170
Peanut butter	1	53
Potato chips	10	1271	430	3700
Potatoes, boiled & mashed	1	<4
Roasted nuts, seeds, & legumes	5	87	25	260
Sweet potato chips	1	260

¹	These data are exploratory and do not represent the distribution of acrylamide in foods. These and other reported results show that levels of acrylamide vary considerably even between identical products.
²	1 ppb or "part per billion" is equal to 1 gram in 1 000 000 kilograms

Health Canada has been concentrating its efforts on finding how acrylamide forms in foods and ways to reduce it. Our scientists found that acrylamide forms from compounds already in the food. This occurs when "asparagine", a naturally occurring amino acid, reacts with natural sugars in food at temperatures used in baking or frying, and this then forms acrylamide. This reaction is responsible for most of the acrylamide in food. When Health Canada scientists made this discovery, it was announced to the international scientific community and the food industry. The results were subsequently published in a scientific, peer-reviewed journal ("Acrylamide in Foods: Occurrence, Sources, and Modeling" A. Becalski, B. P.-Y. Lau, D. Lewis, S.W. Seaman; Journal of Agricultural and Food Chemistry, 2003; 51(3): 802-808).

What do these results mean regarding the food supply and human health?

These results were generated as part of a process to develop a method to measure acrylamide in foods and to confirm the results initially reported by Swedish scientists. As such, they do not reflect the distribution of acrylamide in the foods tested, nor do they reflect all foods in which acrylamide may be formed.

The data on acrylamide levels in foods do not provide any information on exposures of individuals to acrylamide nor on the potential risks.

In fact, the risks are not yet well understood. While acrylamide has been shown to cause cancer in animals in studies where they were exposed to the chemical at very high levels, these animal tests and their relevance to human health have not been established. It is not known whether or not acrylamide levels found in food pose an actual human health risk. Scientists worldwide continue to work on understanding the risk.

What is Health Canada doing to protect the health and safety of Canadians?

Health Canada's number one priority is protecting the health and safety of Canadians. This is the case with all food and food related issues. In these areas, Health Canada toxicologists, epidemiologists, molecular biologists, microbiologists, chemists and nutritionists work hard to protect and improve Canadians' health through science-based policies and programs. Decisions made by Health Canada must be science-based, and on this issue, we are doing the necessary scientific assessment and studies before we issue any further advice to Canadians. As new information on acrylamide and food becomes available, we are making it available to Canadians.

What advice does Health Canada have for Canadians?

Canadians should eat a balanced diet in accordance with Canada's Food Guide to Healthy Eating. This advice is consistent with advice provided by the United States Food and Drug Administration and other international bodies, such as United Kingdom Food Standards Agency, Sweden's National Food Administration, and was a recommendation from the World Health Organization and the Food and Agricultural Organization expert consultation on acrylamide.

Did Health Canada advise specific manufacturers of the products it sampled on the high levels of acrylamide in their products?

No. Information on the levels of acrylamide in specific brand named foods has not been released because the findings are very preliminary. Health Canada could not state with certainty that the level of acrylamide found in a specific brand of food was representative of that food or brand.

Health Canada advised the Canadian food industry that levels of acrylamide in foods sold in Canada are similar to findings generated in other countries. Health Canada has also advised industry about the results of our research on how acrylamide is formed in some foods, so that industry can take action to minimize acrylamide levels in the products they manufacture.

What is Health Canada doing with industry regarding the levels of acrylamide in their products?

Health Canada is working with scientists in the food industry to find ways of lowering the levels of acrylamide in foods. This work was initiated as a precautionary measure even before the potential risk to consumers can be fully characterized. Health Canada's research aims to provide the food industry with tools to minimize acrylamide levels. For example, reducing cooking temperatures used in processing foods may achieve lower levels of acrylamide.

Has Health Canada identified the names of product brands that when tested during the research, showed high levels of acrylamide?

No, the findings of Health Canada's research were very preliminary. Health Canada's testing – and tests in other countries – have demonstrated that the level of acrylamide can vary from one sample to the next, even in the same product from the same manufacturer. For example, one brand of potato chips found to contain a certain level of acrylamide one week may be found to contain a very different level the next.

In general, it does appear that, of the foods tested by Health Canada, potato chips and french fries tend to contain the most acrylamide, while much lower levels were found in soft breads and cereals. These data are not sufficient however, to reliably identify a specific brand of product as having a higher or lower level of acrylamide

What is Health Canada's relationship with the food industry on this issue?

Health Canada has shared its research findings on the formation of acrylamide with the Canadian food industry and our international scientific partners. Health Canada is working with the food industry and our health authority counterparts in other countries to find ways of minimizing acrylamide levels in food.

Scientists at Health Canada are focussing their research on the factors that influence the formation of acrylamide in food.

What Can You Do?

Health Canada advises that, on the basis of the information available to date, there is no need to make major dietary changes. Canadians should eat a balanced diet in accordance with Canada's Food Guide to Healthy Eating. This advice is consistent with that provided by the United States Food and Drug Administration and other international bodies, such as United Kingdom Food Standards Agency, Sweden's National Food Administration, and was a recommendation from the World Health Organization and the Food and Agricultural Organization expert consultation on acrylamide.

Background information on acrylamide

How and when was acrylamide found in certain foods?

In late April (2002), the Swedish National Food Authority announced that researchers from Stockholm University had discovered elevated levels of acrylamide in starch-based foods that had been cooked at high temperatures (greater than 120 degrees Celsius).

Since the Swedish National Food Authority announced these findings, similar findings have been reported in other countries.

By September 30, (2002), Health Canada had conducted its preliminary analytical studies in order to verify the Swedish findings by looking at Canadian foods that may contain acrylamide. In doing so, Health Canada studies confirmed the Swedish results. Health Canada had also started to investigate how acrylamide is formed in food. Our scientists discovered a possible route for the formation of acrylamide, involving a reaction at high temperatures between the amino acid "asparagine" and the sugar glucose in baked or fried carbohydrate-rich foods, such as potatoes. This information may provide a key as to how the presence of acrylamide in foods can be minimized. Health Canada advised industry and interested associations of these findings. As well, Health Canada posted information on its website.

On December 4, (2002), the United States Food and Drug Administration (FDA) released the results of their analysis of french fries, potato chips, bakery and cereal products and other foods for the presence of acrylamide. The results revealed that acrylamide levels can vary considerably depending on the type of food and the cooking conditions. The highest acrylamide levels were found in potato chips and other high-carbohydrate foods that are cooked longer at higher temperatures. These findings are consistent with analytical results generated by Health Canada to date. Further research is being done by Health Canada and in other countries to investigate ways of minimizing acrylamide levels in foods.

http://www.hc-sc.gc.ca/food-aliment/cs-ipc/chha-edpcs/e_acrylamide_and_food.html

Acrylamide Data

The acrylamide data provided is collected, collated and maintained by the World Health Organization (WHO) under its Summary Information on Global Health Trends (SIGHT). This portal provides access to a variety of health-oriented databases maintain by WHO, including those of the Global Environment Monitoring System / Food Contamination Monitoring and Assessment Programme (GEMS/Food) i.e., the GEMS/Food international databases include data on contaminants in individual foods or food groups and on contaminants in the total diet.

In regard to searching SIGHT databases, please note that the best strategy for obtaining satisfactory results would be to first select one topic or area of interest from the main menu and then to click on "search". The result will be displayed indicating the number of relevant records in the database. If one then clicks on "refine", the menu again will appear, but only with selection options for which records exist. This means that the menu at this point represents a profile of the various records held as reflected in the selection options displayed. A stepwise approach to further refine the search can be then undertaken or a specific search can be made if the desired selection options are known.

Disclaimer

The information in the various pages of this web site is issued by the Food and Agriculture Organizations of the United Nations (FAO) and the World Health Organization (WHO) for general distribution. The FAO and WHO do not warrant that the information contained in the web site is complete and correct and shall not be liable whatsoever for any damages incurred as a result of its use. The designations employed and the presentation of the information in this web site do not imply the expression of any opinion whatsoever on the part of the Secretariat of the FAO and WHO concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or of certain manufacturers' products does not imply that they are endorsed or recommended by the FAO and WHO in preference to others of a similar nature that are not mentioned. Errors and omissions excepted, the names of proprietary products are distinguished by initial capital letters.

Use Statement

The information presented is protected under the Berne Convention for the Protection of Literature and Artistic works, under other international conventions and under national laws on copyright and neighboring rights. Extracts of the information in the web site may be reviewed, reproduced or translated for research or private study but not for sale or for use in conjunction with commercial purposes. Any use of information in the web site should be accompanied by an acknowledgment of FAO/WHO as the source, citing the uniform resource locator (URL) of the article. Reproduction or translation of substantial portions of the web site, or any use other than for educational or other non-commercial purposes, require explicit, prior authorization in writing. Applications and enquiries should be addressed to FAO/WHO Secretariat at acrylamide-food@umail.umd.edu.

http://www.acrylamide-food.org/data_disclaimer.cfm

Frequently asked questions - acrylamide in food

General questions

1. What is acrylamide?

Acrylamide is a chemical that is used to make polyacrylamide materials. Polyacrylamide is used in the treatment of drinking-water and waste water where it is used to remove particles and other impurities (see Question 15). It is also used to make glues, paper and cosmetics. Polyacrylamide materials contain very small amounts of acrylamide.

Acrylamide is also used in the construction of dam foundations and tunnels, and appears to be produced in some foods prepared at high temperatures.

2. What is the problem?

Acrylamide is known to cause cancer in animals. Also, certain doses of acrylamide are toxic to the nervous system of both animals and humans.

In April 2002 the Swedish National Food Authority reported the presence of elevated levels of acrylamide in certain types of food processed at high temperatures. Since then, acrylamide has been found in a range of cooked and heat-processed foods in other countries, including The Netherlands, Norway, Switzerland, the United Kingdom and the United States.

Previous concerns about acrylamide were focused on workers using acrylamide in their jobs, and cigarette smoking.

3. How/why does acrylamide form when food is cooked at high temperatures?

There is currently little information about, and poor understanding of, how acrylamide is formed in foods. It appears to be produced naturally in some foods that have been cooked or processed at high temperature and the levels appear to increase with the duration of heating. The highest levels found so far were in starchy foods (potato and cereal products).

Further research is needed to explain why acrylamide forms in food as well as the conditions that promote or reduce its presence in food.

4. What can be done to avoid acrylamide in food? Should I stop eating starchy foods including potato chips/potato crisps?

We don’t know exactly at what temperature acrylamide is formed in food. However acrylamide has so far not been found in food prepared at temperatures below 120 degrees Celsius, including boiled foods.

Food should not be cooked excessively, i.e. for too long or at too high a temperature. However, all food, especially meat and meat products, should be cooked sufficiently to destroy food poisoning bacteria.

The information available on acrylamide so far reinforces general advice on healthy eating, including moderating consumption of fried and fatty foods. There is not enough evidence about the amounts of acrylamide in different types of food to recommend avoiding any particular food product.

5. Are home-cooked foods safer than pre-cooked, packaged or processed foods?

Elevated levels of acrylamide have been found in home cooked foods, as well as pre-cooked, packaged and processed foods.
　

ACRYLAMIDE AND FOOD

資料來源：Health Canada, Sante Canada

http://www.hc-sc.gc.ca/food-aliment/cs-ipc/chha-edpcs/e_acrylamide_and_food.html

Acrylamide Data

資料來源：Health Canada, Sante Canada

http://www.acrylamide-food.org/data_disclaimer.cfm

Frequently asked questions - acrylamide in food

資料來源：Acrylamide Infonet

http://www.who.int/foodsafety/publications/chem/acrylamide_faqs/en/

感謝 JosephineKeng 提供資料

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