Heating of food products
19 important questions on Heating of food products
What are the toxic compounds that can be formed during heating?
- pyrolysis of fat PAH: B(a)P
- pyrolysis of protein, amino acids Trp-P-1, Glu-P-1, AC
- Maillard reactions: sugars-amino acids heterocyclic amines (HACs): IQ, MeIQ, PhIP acrylamide
- oxidation of fat: peroxides,epoxides, aldehydes, radicals
- nitrosation of amino acids (cured meat): nitrite + proline: nitroso compounds; N-nitrosoproline (NPRO)
- thermal degradation of carbohydrates furans
- refining of vegetable oils 2- and 3-MCPD and glycidyl esters
When do you get pyrolysis of fat?
When fat comes in contact with open fire it falls apart in open carbon chains, which recondensate in the smoke to generate polycyclic aromatic hydrocarbons
Why are PAHs carcinogenic?
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What does the risk assessment say about B(a)P a certain PAHs?
Is it oke to only take benzo(a)pyrene into account to do a risk assesment on PAHs?
What does the risk assessment say about PAH?
All the MOE were oke so no priority for risk managers.
What are the products that can be formed during the maillard reaction?
Products formed:
- heterocyclic amines (HCAs): IQ, MeIQ, PhIP
- acrylamide
What are the relevant factors for the compounds formed in the maillard reaction?
- type of amino acid
- temperature and heating time
- water content
- fat content
So especially frying at 140 degrees in a pan.
What kind of carcinogenics are Hetrocyclic amines (HCAs) like IQ, MeIQ, PhIP and others?
MeLQ, MelQX and PhIP are in group 2B, possible carcinogenic to man a bit of unclear data in the rodent studies.
Are the hetrocylic amines a health concern?
However if you add them all up you get a MOE of 5859. So there is a bit of a health concern.
1% of the people with colon cancer get sick because of HCAs. So not a huge risk but it is there.
Is acrylamide a risk?
This showed acrylamide was a risk.
What did the recent efsa data say about acrylamide?
How do you get genotoxic compound upon oxidation of fats upon heating?
Of concern because of genotoxicity and possible carcinogenicity.
Increased formation during heating.
No data available for now!
Is thermal degradation of carbohydrates furanes a risk?
But from the data that is there it is observed that it might be carcinogenic and the MOE is to low.
What are the possible mechanisms of formation of furans?
- Thermal degradation of carbohydrates
- Thermal oxidation of lipid
- Thermal decomposition of ascorbic acid
How can refining of vegatable oils be cargenogenic?
What is the risk of Glycide esters?
What is the risk of 3-MCPD-esters?
It depends on the TDI if it is a risk or not. Big discussion in the food world.
What are the recommendations you can make lower the risk of heating products?
- Vary the cooking method
- Bake beef ‘medium’ or ‘medium well’ instead of ‘well done’
- Steam meat and fish more often
- Prepare fish and chicken more often in a magnetron
- Remove black parts of the food
- Wrap fish and meat in aluminum foil during heating above an open fire
- Fry at lower temperatures (below 180 oC)
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