الفهرس 
AIM OF THE STUDYOnly 14 pages are availabe for public view
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Abstract
Acrylamide is a chemical that naturally forms in starchy food products during every-day high-temperature cooking (frying, baking, roasting and also industrial processing at +120°C and low moisture). It mainly forms from sugars and amino acids (mainly one called asparagine) that are naturally present in many foods. The chemical process that causes this is known as the Maillard Reaction; it also ‗browns‘ food and affects its taste.
Since acrylamide is present in a wide range of everyday foods, this concern applies to all consumers but children are the most exposed age group on a body weight basis. The most important food groups contributing to acrylamide exposure are bakery products, fried potato products, coffee, biscuits, crackers and crisp breads. Acrylamide is present in tobacco smoke, which is, therefore, a non-dietary source of exposure for smokers and non-smokers (through passive smoking). For smokers especially males, tobacco smoking is a more prominent source of acrylamide exposure than food. Acrylamide intake affect thyroid hormone level cause decrease in the triiodothyronine and thyroxine level and a consequent increase in thyroid-stimulating Hormone, also, acrylamide intake has decrease effect on hemoglobin, erythrocyte count and hematocrit value.
A total of 200 individuals including males and females from all available employees of High Institute of Public Health and Medical Research Institute in Alexandria University were randomly selected for determined daily acrylamide intake μg/day and μg/kg bw/day Using Med Calc software. Each healthy adult was individually interviewed and asked about the frequency of taking the food items containing high levels of acrylamide that are written in the food frequency questionnaire, in addition to other questions as socio-demographic characteristics, dietary habits and life style.
Data was collected from each healthy adult using the following tools, interviewing which include (personal characteristics, dietary habits and life style practices, and dietary intake assessment) and Anthropometric Measurements including weight which measured in kilogram using bean balance scale by bioelectric impedance technique with minimum clothing without shoes.
Thyroid-stimulating Hormone, triiodothyronine, thyroxine levels and some hematological parameters was measured from blood samples obtained from healthy adults. In the questionnaire the adult was asked about the amount and frequency of intake of foods expected to contain high levels of acrylamide that are commonly consumed such as fried potatoes (chips and French fries), falafel, fried chicken, fried egg, fried cereals (crisps, popcorn and breakfast cereals), bread, toast, fine bakery (cookies, pâté, etc.), roasted nuts, confectionary and coffee.
After finishing the data collection, the data was revised, coded and fed to the computer using SPSS version ”20.0” software for tabulation and analysis. The data was presented mathematically in the form of arithmetic mean, standard deviation, median and range. All statistical analysis was performed using 5% level of significance. The following tests of significance were used in this study: Chi square test, One Way ANOVA, Kruskal-Wallis & Mann-Whitney tests, the spearman correlation and multiple stepwise linear regressions.
Summary
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Results of this study can be summarized as follows:
Total dietary intake of acrylamide μg/day of studied sample was 81.85 μg/day mainly from the consumption of bakery products, white bread, and fried potato and ranged from 1.02-855.24 μg/day with a mean of 113.82 ± 100.62 μg/day
Total dietary intake of acrylamide μg/kg/day was 1.04 μg/kg/day ranged from 0.01-7.77 μg/kg/day with a mean of 1.42 ± 1.19 μg/kg/day.
The total dietary intake of acrylamide in μg/kg/day for studied samples was more by 0.04 μg/kg/day in comparison with average standard value stated by FAO/WHO for general population (1 μg/kg/day) and is less than the average intake of acrylamide for high intake consumers (4 μg/kg/day)standard value stated by FAO/WHO.
Thyroid-stimulating hormone (TSH) of total subject including male and females had direct relationship with acrylamide intake, while triiodothyronine (T3) and thyroxine (T4) of both males and females had reverse relationship with increase acrylamide intake.
Thyroid-stimulating Hormone (uiU/ml) of total subject including male and females increase with the increase of the dietary intake of acrylamide consumed by the studied samples.
Triiodothyronine (ng/dl) and Thyroxine (ng/dl) of total subject including male and females decrease with the increase of the dietary intake of acrylamide consumed by the studied samples.
Hematological parameter including hemoglobin (Hb) (g/dl), Erythrocyte count (cell/cmm) and Hematocrit values % slightly decrease with the increase of the dietary intake of acrylamide consumed by the studied samples.
Increase risk of hypothyroidism indicated in high abnormal TSH and low abnormal T3 and T4 due to high consumption of acrylamide.
High incidences of anemia indicated in decrease Hb and erythrocyte count below normal values due to high consumption of acrylamide.
There is a positive relationship between total acrylamide and weight, total acrylamide and thyroid-stimulating hormone uiU/ml.
There is a negative relationship between the total acrylamide and triiodothyronine (T3) and thyroxine (T4) of total studied samples
There is a negative relationship between total acrylamide and Hb, erythrocyte count, and hematocrit value of total studied samples.
Weight, hemoglobin Erythrocyte count and Hematocrit values were significantly different between male and females among studied samples.
According to distribution of food rich in acrylamide, it was found that white bread, fried eggs, fried potato, whole grain bread and fried chicken were statistically significant among studied samples.
Highest percent consumption of food containing acrylamide among the studied sample was whole grain bread then followed by bakery products includes pâté, croissant, paton sallee, bread sticks plain, bread sticks with sesame, plain oras, plain biscuits, ice cream biscuits, chocolate batifor and pie fiteer meshaltet contributed the second highest percent of consumption of food containing acrylamide followed by fried potato, Confectionary, falafel, white bread as bread shami, white toast and white bread buns with sesame followed by fried egg.
The lowest consumption of food containing acrylamide among the studied sample was found in Nuts, Popcorn, Crisps, and Coffee.
Marital status has important role in socio-demographic characteristics among studied samples were married status contributes 79.5 % followed by single status, then divorced and finally widow.
There is significant different between people with Smoking history and others without smoking in distribution of studied samples, all people with history of smoking were males.
from the Result of the study, the following can be recommended:
People should eat a balanced and varied diet, and should moderate their consumption of fried and fatty foods.
Decrease intake and serving size of all types of bread which with high consumption lead to increase acrylamide level.
The intake of acrylamide should be laboratory monitored with checking the person weight.
Nutritional education about methods of cooking that should be encourage when using foods which can form acrylamide such as boiling and avoid other methods such as frying, roasting, grilling, toasting and baking.
Increase awareness of the people about
The acrylamide and its effect on increase weight, thyroid-stimulating hormones and decrease triiodothyronine, thyroxine which may lead to hypothyroidism.
The acrylamide and its effect on decrease hemoglobin, erythrocyte count, and hematocrit value which lead to anemia.
The acrylamide containing foods such as potato chips, French fries, fried chicken, fried egg, bread, biscuits, breakfast cereals or crackers, popcorn, coffee, roasted nuts, chocolate and confectionary that should be decreased.
Increase public awareness about certain points:
Food that may form acrylamide should not be fried or grilled or baked or roasted for too long or at too high temperature.
National and local authorities should consider advising consumers to avoid overheating potato and cereal-based foodstuffs when using high temperature cooking processes.
Summary
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Acrylamide levels in potato crisps can be reduced by controlling the thermal input. Vacuum frying might offer the opportunity to reduce acrylamide levels in crisps made from potatoes with high reducing sugar content.
Rapid cooling potato crisps that are cooked by flash frying can also reduce levels of acrylamide in the final product.
The consumer could be advised to aim for a light brown color when toasting bread and related products.
Cooking potato cuts to a golden yellow color rather than a brown color. Brown areas tend to contain more acrylamide.
Keeping potatoes somewhere cool and dry but not in the fridge. This is because putting potatoes in the fridge can increase the amount of sugar they contain, this could lead to higher acrylamide levels when the potatoes are roasted, baked or fried at high temperatures.
Measures for reducing the levels of acrylamide in food should be encouraged such as immersing of the potato chips in citric acid of 10-20g/l for half an hour or blanching it at 50oc for 70 min or soaking it in a distilled water for 90 min before frying besides avoiding frying these foods at high temperature which is more than 150 up to 190oc.
Although some food sectors have undertaken efforts for reducing the acrylamide content of their products and although in some cases there are no single solutions due to the complexity of factors to be considered, results indicate that more drastic efforts are required from both the food industry and the policy to tackle this issue.
People should avoid both active and passive smoking as it’s an important source of acrylamide exposure