Westie Barking At Other Dogs

chemical contaminant

Acrylamide is a chemical contaminant (2,3-Propenamide) is the acrylic acid amide.
We met in April 2002 when the Swedish National Food Authority has issued a warning about the presence of high concentrations of acrylamide in potato products cooked at high temperatures.
fact seems to be produced during cooking at high temperatures (oven, frying perhaps grilled), probably seen the process of formation of acrylamide intake by humans is a long time.
From some experiments it was observed that the reactions leading to the formation of acrylamide are triggered by the presence of high protein content of asparagine and starch, and heat.
It was found that in fact contribute to the formation numerosi parametri come:
à alte TEMPERATURA di cottura e lungo TEMPO di cottura
à NATURA DELL’OLIO DI FRITTURA, probabilmente l’oli insaturi aumenta la possibilità d’innesco della reazione. Ecc.
Si ricorda che le patate contengono molta asparagina (3-4 g/Kg tq).,
Alcuni studi fatti su animali hanno classificato tale contaminante come “ probabile cancerogeno ” Gruppo 2A dallo IARC (Agenzia Internazionale Ricerca Cancro) e forte agente NEUROTOSSICO , c’è mda dire che in molti casi la presenza di acrilammide negli alimenti non puó essere prevenuta.
La potenziale cancerogenicità è stata dimostrata con studi a lungo termine on rats, but epidemiological studies are being able to clarify the extent of human risk taking.

Monitoring of the levels of acrylamide in foods [Official Journal L 123, 12.5.2007].

The Commission recommends that Member States carry out monitoring in the years 2007, 2008 and 2009 the presence of acrylamide in food every year to inform the European Food Safety Authority (EFSA ) regarding the results obtained . In performing such analysis, they must take account of specific aspects of Regulation (EC) No 882/2004 (Annex III, paragraphs 1 and 2) and Regulation (EC) No 333/2007 (Annex B). Acrylamide is a potentially carcinogenic chemical found in certain foods, resulting from a number of ways cottura.La European Commission together with the European Food Safety Authority has established a basis research data on acrylamide in food (EN ). This indicates that the risk is that contaminant to public health and aims to give the tools to reduce the acrylamide content in the product information alimentari.Altre ( EN) are available on the website of the Directorate General for Health and Protection of consumers. "

Sources: Science News, Chemsociety