Special Issue "Dietary Acrylamide: An Update on Exposure and the In Vitro and Epidemiological Evidence of Health Risks"
Deadline for manuscript submissions: closed (20 June 2022) | Viewed by 3984
Interests: epidemiology; risk assessment; environmental health; cancer; developmental toxicity
Acrylamide is present in heat-treated carbohydrate-rich foods, such as cookies, potato chips, French fries, and coffee, due to their preparation at high temperatures (>120 °C). It is classified as a probable human carcinogen (IARC class 2A), based on rodent studies. In rodents, acrylamide has been shown to cause cancer in various tissues at high doses. In addition to the carcinogenic effects, acrylamide causes neurotoxicity and reproductive and developmental toxicity in animals. The public health risks of dietary acrylamide intake remain controversial. The epidemiological evidence on the association between dietary acrylamide intake and human cancer risks is still sketchy; for some cancers, increased risks have been observed in some studies but not in all. A recent meta-analysis on the association between acrylamide intake and cancer risk shows increased risks of endometrial and ovarian cancers, especially in never-smoking women.
Acrylamide and its metabolite glycidamide readily pass the placental barrier. To date, several epidemiological studies have shown that higher prenatal exposure to acrylamide is linked to reduced fetal growth. Based on animal studies on the effects of acrylamide, these epidemiological indications for an increased risk of cancer and reduced fetal growth were not expected and might indicate that animal studies do not predict the health effects of acrylamide in humans. Therefore, for a better answer to whether current dietary acrylamide exposure entails a public health risk, more in vitro and epidemiological studies on the health effects of dietary acrylamide exposure (cancer, developmental toxicity, neurotoxicity) are urgently needed. In addition, the information on dietary exposure should be updated because measures have been taken to decrease acrylamide levels in foods, both by governments and food producers. Thus, this Special Issue focuses on the estimation of current dietary acrylamide exposure and the epidemiological evidence for the health effects of dietary acrylamide intake. Authors are invited and welcome to submit original research papers, reviews, and short communications.
Dr. Janneke Hogervorst
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- health risks
- in vitro studies
- developmental toxicity