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?
- Higher grades + faster learning
- Never study anything twice
- 100% sure, 100% understanding
For my 1st exam I got a C. Then, I started looking for ways to learn better and I came across Study Smart. Since then I have scored a A+, A, A- and another A. I highly recommend it to everyone who wants to hear it. I am so happy with it!!
I was struggling to finish all my first-year subjects for 3 years. Then I discovered Study Smart, which helped me to finish all of them within 3 months.
Because of StudySmart, things are going well in many ways. Before, I always had study stress and no time for anything. Now I feel calm and confident (because of the program). I used to score a B, now I usually score an A or A+.
Hey Chris, I really want to thank you very much for developing the platform, I usually got around C for my exams, now I scored an A+, an A and a A- !!
Since using Study Smart, my average has increased significantly. I even completed a statistics course with a A+ while I'm bad at statistics. I took on extra courses this year, because of Study Smart. Thanks so much!
Ever since I started studying with StudySmart I passed all my exams !!! No more re-sits!! At first, I was happy with a pass and now I only get good grades. Many thanks!
I aced all the courses I studied with Study Smart. For law, I first scored a D, and now an A! I’m 100% sure that I’ll pass all the courses I study with Study Smart.
I always thought I studied well. My grades were fine. I could never have imagined that applying these study skills would have such a huge and direct impact on my grades, my speed and the pleasure I have in learning.
For the first time, I finally feel totally confident about the way I learn. I have the perfect overview and make great progress in terms of speed and the grades I get. Thanks, Chris!
I immediately started to enjoy learning again, and my grades soared. All of a sudden, everything went better. I highly recommend Study Smart to all students..
Being able to create my materials online made the process of studying so much smoother and quicker. I no longer have to spend a huge amount of my time on creating my summaries.
At first, my notes were a mess. Now I use Study Smart to take my notes in a perfectly structured way. It helps me to save a lot of time and do other things I enjoy.
Students that study with Study Smart get better grades. The system applies all the learning methods in such a way that both well-performing students and students who struggle perform much better.
Hi Chris, I would like to thank you very much. Last year I scored C on a course, and this year I got an A+ thanks to your method! Thank you very much!
The largest effect is that my child is more enthusiastic about school! Every parent wants their children to be happy at school, Study Smart made it happen.
In high school, I failed several exams, and that has really changed now. I actually needed this tool very much back then. Since I started studying with StudySmart, I haven't had any D's. My average score is now an A and those are results I would have never had in the past
With my old method, I passed only 3 out of 8 courses. Since I started taking my notes digitally in Study Smart, I have passed all my courses on the first try. For me, StudySmart takes away the stress of wondering if I will pass or not.
Thanks to StudySmart, I passed all my exams, and with better grades than before! On top of that, I have mastered a very good study method now, which I am confident will help me earn my degree.
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)
The question on the page originate from the summary of the following study material:
- A unique study and practice tool
- Never study anything twice again
- Get the grades you hope for
- 100% sure, 100% understanding
