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آکریلامید در موادغذایی و محیط‌زیست: مروری نقلی بر منابع، شناسایی، روش‌های تجزیه‌ای و کنترل

مقالات آماده انتشار

نوع مقاله : مقالات مروری روایی و یکپارچه

نویسندگان

1 دانشیار مهندسی محیط زیست، گروه بهداشت محیط، دانشکده بهداشت مرکز تحقیقات آلاینده‌های محیطی، دانشگاه علوم پزشکی قم، قم، ایران.

2 استادیار آمار زیستی، گروه آمار زیستی و اپیدمیولوژی، دانشکده بهداشت، دانشگاه علوم پزشکی قم، قم، ایران.

3 دکترای بهداشت و ایمنی مواد غذایی، مرکز تحقیقات آلاینده‌های محیطی، دانشگاه علوم پزشکی قم، قم، ایران.

چکیده

زمینه و هدف: آکریلامید به‌عنوان یک آلاینده نوظهور در اثر واکنش میلارد میان قندهای کاهنده و آسپاراژین در دمای بالا در موادغذایی تشکیل می‌شود. این ترکیب به شکل پلی‌آکریل‌آمیدها در صنایعی مانند تصفیه آب، حفاری و کشاورزی، به یک نگرانی جهانی در حوزه‌ی ایمنی غذایی و آلودگی‌های زیست‌محیطی تبدیل شده است. هدف مطالعه‌ی حاضر ارائه مروری نقلی بر حضور آکریلامید در مواد غذایی، بررسی مخاطرات بالقوه آن برای سلامت انسان و محیط زیست و تحلیل راهکارهای موجود و نوین برای شناسایی، کاهش و کنترل این ترکیب می‌باشد.

مواد و روش‌ها: در این مطالعه‌ی مروری، با رویکردی جامع، به بررسی منابع و مکانیسم‌ تشکیل آکریلامید، مسیرهای آلودگی محیطی، اثرات بهداشتی و زیست‌محیطی و روش‌های شناسایی آن پرداخته شد. هم‌چنین فناوری‌ها و راهکارهای کاهش آکریلامید ازجمله جعبه‌ابزار آکریلامید و اصلALARA، مورد بررسی قرار گرفت.

یافته ها: آکریلامید دارای پتانسیل سرطان‌زایی، سمیت عصبی، ژنوتوکسیک و اختلال در تولیدمثل است و حضور آن در زنجیره‌ی غذایی و منابع آب، خطری جدی برای سلامت عمومی به‌شمار می‌آید. یافته‌ها نشان می‌دهد برای کنترل اثربخش این آلاینده، نیاز به هماهنگی و مشارکت بین سیاست‌گذاران، صنایع غذایی، محققان و نهادهای نظارتی، تدوین و استقرار استانداردهای به‌روز و بهره‌گیری از جدیدترین دستاوردهای علمی وجود دارد.

نتیجه‌گیری: مدیریت مؤثر آکریلامید نیازمند رویکردی چندبعدی مبتنی بر همکاری میان بخش‌های علمی، صنعتی و نظارتی است. استفاده از دانش روز، استقرار استانداردهای بین‌المللی و به‌کارگیری فناوری‌های نوین می‌تواند به کاهش معنادار مواجهه انسانی و حفظ سلامت عمومی کمک کند.

کلیدواژه‌ها

عنوان مقاله [English]

Acrylamide in Food and the Environment: A Narrative Review on Sources, Identification, Analytical methods, and Control

نویسندگان [English]

  • Mahdi Asadi-Ghalhari 1
  • Mohammad Ebrahim Ghafari 2
  • Ali Salehi 3

1 Associate Professor of Environmental Engineering, Department of Environmental Health, Research Center for Environmental Pollutants, Qom University of Medical Sciences, Qom, Iran

2 Assistant Professor of Biostatistics, Department of Biostatistics and Epidemiology, School of Health, Qom University of Medical Sciences, Qom, Iran

3 Phd in Food Safety and Hygiene, Research Center for Environmental Pollutants, Qom University of Medical Sciences, Qom, Iran

چکیده [English]

Background and Objective: Acrylamide, as one of the emerging contaminants in food and the environment, has become a global concern in the field of food safety and human health. It is primarily formed by the Maillard reaction between reducing sugars and the asparagine under high temperatures. Additionally, the widespread use of polyacrylamides (PAMs) in various industries, including water treatment, drilling, and agriculture, has led to increased environmental pollution. The aim of the present study is to narrative review of the presence of acrylamide in food, examine its possible risks to human health and the environment, and review the current and novel strategies for its detection, reduction, and control.

Materials and Methods: In this review study, a comprehensive approach was adopted to examine the sources and mechanisms of acrylamide formation, environmental contamination pathways, health and environmental effects, and its detection methods (such as GC-MS and LC-MS). Moreover, relevant technologies and mitigation strategies such as the Acrylamide Toolbox and the ALARA principle were discussed.

Results: Acrylamide possesses carcinogenic, neurotoxic, genotoxic, and reproductive toxicity potential, and its presence in the food supply and water sources poses a major threat to public health. The findings indicate that controlling this contaminant involves significant coordination among policymakers, the food industry, scientists, and regulatory agencies, along with the creation and enforcement of contemporary benchmarks and the application of cutting edge scientific innovations. 

Conclusion: Effective management of acrylamide requires an integrated collaborative approach involving scientific, industrial, and regulatory frameworks. Constructing proper frameworks of collaboration can greatly aid public health through reduced exposure if knowledge, international standards, and new technologies are properly applied.
 
Open Access Policy: This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. To view a copy of this licence, visit https://creativecommons.org/licenses/by/4.0/

کلیدواژه‌ها [English]

  • Acrylamide
  • Emerging Contaminant
  • Food Safety
  • Environmental Hazards
  • Acrylamide Toolbox
  • LC-MS
  • GC-MS
  • ALARA Principle
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