Featured Research

from universities, journals, and other organizations

Limiting harmful acrylamide: Lactic acid bacteria to lower risk of cancer

Date:
September 10, 2010
Source:
The Research Council of Norway
Summary:
A small research-based Norwegian company has developed a method to reduce the formation of the carcinogenic compound acrylamide during industrial production of potatoes and coffee. International food giants are paying attention.

A small research-based Norwegian company has developed a method to reduce the formation of the carcinogenic compound acrylamide during industrial production of potatoes and coffee. International food giants are paying attention.

In 2002 Swedish researchers found that the carcinogenic compound acrylamide was present in many foods -- a discovery that grabbed international headlines and frightened consumers and food safety authorities around the world. What these production foods had in common was high-temperature cooking which formed a crust or browning reaction. The acrylamide issue has had dramatic consequences for the manufacturers involved.

Bread, crackers and biscuits, potatoes and coffee

Since then a great deal of research has been focused on acrylamide. The compound has been found in bread, some types of crackers and sweet biscuits, deep-fried potato products and coffee. Research has also been carried out on the compound's effects on humans and on production methods that can reduce or remove acrylamide from our foods.

Norwegian Hans Blom has been widely involved in research on reducing and removing acrylamide. When the issue erupted, he was working with food safety at Norway's largest food-related research institute Matforsk AS (now Nofima) and had already acquired an in-depth understanding of the challenges that the food industry faces.

He and his research team found a method that limits the formation of acrylamide during the production of potato products and coffee. It was the patent for this method that provided the springboard for the company Zeracryl.

Tiny heroes: Lactobacilli

"Our method is based on lactic acid fermentation," explains Dr Blom. "Acrylamide is formed as a reaction between the amino acid asparagine and simple sugars such as glucose and fructose. Put simply, the lactic acid bacteria remove these compounds and inhibit the formation of acrylamide."

The team's ongoing experiments show that 10 to 15 minutes' immersion in lactic acid bacteria culture before cooking reduces acrylamide formation in the final product by roughly 90 per cent.

Zeracryl will continue its work in the research project Lactic acid fermentation as a tool to reduce formation of acrylamide in fried potato products and roasted coffee in cooperation with the international food conglomerate Nestlι, the Norwegian producers of potato products Hoff AS and Maarud, and the research institute Nofima. The project is supported by the Research Council of Norway's Food Programme and is scheduled to run until 2012.

Acrylamide reduction requirements could spawn international success

Nestlι, which produces over 40 per cent of the world's coffee, is a heavyweight actor in the R&D effort.

But, as Dr Blom puts it, "the industry is not going to implement large-scale measures to reduce or remove acrylamide until the authorities make it mandatory."

Such stipulations may be close at hand. A major study is being conducted in the USA to find the highest acrylamide tolerance threshold for humans over one year. The findings may lead US and European food safety authorities to impose far stricter limits on acrylamide levels -- in which case Zeracryl's method could prove the solution to a considerable challenge for international food producers.


Story Source:

The above story is based on materials provided by The Research Council of Norway. The original article was written by Ellen Heggestad/Else Lie; translation by Darren McKellep/Carol B. Eckmann. Note: Materials may be edited for content and length.


Cite This Page:

The Research Council of Norway. "Limiting harmful acrylamide: Lactic acid bacteria to lower risk of cancer." ScienceDaily. ScienceDaily, 10 September 2010. <www.sciencedaily.com/releases/2010/09/100909074011.htm>.
The Research Council of Norway. (2010, September 10). Limiting harmful acrylamide: Lactic acid bacteria to lower risk of cancer. ScienceDaily. Retrieved July 31, 2014 from www.sciencedaily.com/releases/2010/09/100909074011.htm
The Research Council of Norway. "Limiting harmful acrylamide: Lactic acid bacteria to lower risk of cancer." ScienceDaily. www.sciencedaily.com/releases/2010/09/100909074011.htm (accessed July 31, 2014).

Share This




More Plants & Animals News

Thursday, July 31, 2014

Featured Research

from universities, journals, and other organizations


Featured Videos

from AP, Reuters, AFP, and other news services

Raw: Thousands Flocking to German Crop Circle

Raw: Thousands Flocking to German Crop Circle

AP (July 30, 2014) — Thousands of people are trekking to a Bavarian farmer's field to check out a mysterious set of crop circles. (July 30) Video provided by AP
Powered by NewsLook.com
Concern Grows Over Worsening Ebola Crisis

Concern Grows Over Worsening Ebola Crisis

AFP (July 30, 2014) — Pan-African airline ASKY has suspended all flights to and from the capitals of Liberia and Sierra Leone amid the worsening Ebola health crisis, which has so far caused 672 deaths in Guinea, Liberia and Sierra Leone. Duration: 00:43 Video provided by AFP
Powered by NewsLook.com
At Least 20 Chikungunya Cases in New Jersey

At Least 20 Chikungunya Cases in New Jersey

AP (July 30, 2014) — At least 20 New Jersey residents have tested positive for chikungunya, a mosquito-borne virus that has spread through the Caribbean. (July 30) Video provided by AP
Powered by NewsLook.com
Xtreme Eating: Your Daily Caloric Intake All On One Plate

Xtreme Eating: Your Daily Caloric Intake All On One Plate

Newsy (July 30, 2014) — The Center for Science in the Public Interest released its 2014 list of single meals with whopping calorie counts. Video provided by Newsy
Powered by NewsLook.com

Search ScienceDaily

Number of stories in archives: 140,361

Find with keyword(s):
 
Enter a keyword or phrase to search ScienceDaily for related topics and research stories.

Save/Print:
Share:  

Breaking News:
from the past week

In Other News

... from NewsDaily.com

Science News

Health News

    Environment News

    Technology News



      Save/Print:
      Share:  

      Free Subscriptions


      Get the latest science news with ScienceDaily's free email newsletters, updated daily and weekly. Or view hourly updated newsfeeds in your RSS reader:

      Get Social & Mobile


      Keep up to date with the latest news from ScienceDaily via social networks and mobile apps:

      Have Feedback?


      Tell us what you think of ScienceDaily -- we welcome both positive and negative comments. Have any problems using the site? Questions?
      Mobile iPhone Android Web
      Follow Facebook Twitter Google+
      Subscribe RSS Feeds Email Newsletters
      Latest Headlines Health & Medicine Mind & Brain Space & Time Matter & Energy Computers & Math Plants & Animals Earth & Climate Fossils & Ruins