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Niebezpieczne akryloamidy/Danger Akrylamide

Dr Zobel was invited for seminar in November 2005 on: “Acrylamide in human food - is it dangerous for human health?” presented by dr Hanna Mojska from Institute of Health and Nutrition (Instytut Żywności i Żywienia with director Lucjan Szponar) in Warsaw.


Niebezpieczne akryloamidy Danger acrylamide Dr Zobel was invited for seminar in November 2005 on: “Acrylamide in human food - is it dangerous for human health?” presented by dr Hanna Mojska from Institute of Health and Nutrition (Instytut Żywności i Żywienia with director Lucjan Szponar) in Warsaw. Processing of human food in the temperature over 140 degreeds starts the Malliard reaction leading to formation of acryoamide (2-propenamid, karboksylamid etylenu, amid akrylowy, amid winylu). This very good presentation let Dr Zobel draw the conclusions which she had herself concluded after research on acrylamide concentration in water under the dam near Uppsala in Sweden. The concentration of 5 hundred times higher was found in processed foods allowed to be sold in our shops. The first conlucion was that hundred fold higher concentration in food allowed in stores all over the world is a tragedy and should be given as information to consumers. Dr. Zobel had second reading in Canadian Parliament of the petition which will mean in future that on Canadian food acrylamide concentration, beside Trans - Fats, will be written as the nutritional content. Canada is the second country in the world where on the food label it is written how many milligrams of Trans - Faty acides are in food processed in temperature of 140 deegreds. Now Canada has the chance to be the first country in the world protecting the citiziones from even worse toxin acrylamide, by writing on processed food labels, the concentration of acrylamide (carcinogen, neurotoxin). Second conclusion was that Dr. Mojska found correlation between supermarket and acrylamide concentration: the cheaper the supermarket the higher the concentration of arcylamide in processed foods. Dr Mojska concluded that the highest concentration of acrylamide is in food processed in high temperature which contains high concentration of sugar (as acrylamide is built from one molecule of sugar and one molecule of amino -acid thus very simple molecule and very toxic). Chips produced from potatoes contain the highest concentration of acrylamide. But because we drink more coffee every day and coffee comes from roasted coffee beans a highest amount per person per day comes from drinking coffee. Dr Zobel conclude that it is not caffeine in coffee but the acrylamide. The people who smoke absorbe the double concentration of acrylamide in hemoglobin. The value of concentration of acrylamide in potatoes chips in Polish market was between 130 for 4.000 ug/kg but allowed in drinking water should not be higher than 0,5 ug/kg (Report of a Joint FAO/WHO Consultation WHO Headquarters 2002). Thus you can yourself conclude how many times the concentration in potatoes chips are higher than healthy food should have. The dangerous fact is that annual production of acrylamide in UE is 80.000 000 – 100 000 000 kg because besides a food content the poliacrylamides are used for mending (reparation) of dams on rivers. The high concentration in foods were found by chance during analysis of water under the dam, where the fish were dieing. It seems that we care more about fish and evaluated concentration of acrylamides in water in which the fish were dieing. We are lucky that we can do something about protecting humans from using the food high concentration with toxins, we have to start to write about these toxins in the food, about how much it is in the food? And than teach the people to read labels.


Walentyna Rakiel-Czarnecka



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