Presentation is loading. Please wait.

Presentation is loading. Please wait.

Heat-generated food toxicants:

Similar presentations


Presentation on theme: "Heat-generated food toxicants:"— Presentation transcript:

1 Heat-generated food toxicants:
identification, characterisation and risk minimisation Karl-Erik Hellenäs NATIONAL FOOD ADMINISTRATION

2 Commission grant: 4.2 million euro
Project format 24 partners in 14 countries Start: 1 November 2003 Duration: 3 years Commission grant: 4.2 million euro Project Officer: Jürgen Lucas DG Research Coordinator: Kerstin Skog Lund University

3 Project aims summary Assess health risks that may be associated with hazardous compounds in heat-treated food Find approaches to minimise the formation of heat-generated toxicants, thereby producing safe, nutritious and high-quality foods Experimental focus on new and recently discovered genotoxic compounds in carbohydrate-rich foods

4 Project overview Formation Industrial Processing Household Cooking
External Exposure Internal DNA damage Non-genetic Damage Mutation, Cancer Fertility Neurological Effects Other Health Effects Formation Exposure Assessment Hazard characterisation Analysis Risk Assessment Management, Communication, Dissemination and Training

5 Theme 2: Formation and Processing
Elucidate chemical reaction mechanisms involved Develop new or improved production methods and technological minimisation strategies No deliverables scheduled for the first project half Theme leader: Janny van Gijssel, Agrotechnological Research Institute, The Netherlands

6 Theme 3: Analysis Analytical methods for heat-induced toxicants in foods Validated isotope dilution confirmatory method(s) Simple method(s) for quality control Analytical methods for biomarkers Analytical data for risk assessment Theme leader: Laurence Castle, Central Science Laboratory, UK

7 Theme 3: Analysis Deliverables scheduled for the first project half
Month Standards for adduct measurement 6 Analytical method for urinary metabolites 12 Analytical method to measure adducts in DNA (LC-MS/MS) FISH method with sensitivity that is suitable for low-dose interpretations 18 Simple analytical method for acrylamide in food

8 Theme 4: Hazard Characterisation
In vivo genotoxicity and carcinogenicity. Non acrylamide toxicity Reproduction, neurotoxicity, tumourigenicty, toxicogenomics Theme leader: Jan Alexander, National Institute of Public Health, Norway

9 Theme 4: Hazard Characterisation Deliverables scheduled for the first project half
Month Comparison of the genotoxic effect of acrylamide and heterocyclic amines 18 Data about possibility to identify 14C –metabolites of acrylamide

10 Theme 5: Exposure Assessment
Dietary exposure and scenario-analysis From external to internal dose Comparative exposure assessment No deliverables scheduled for the first project half Theme leader: Jacob van Klaveren, RIKILT Institute of Food Safety , The Netherlands

11 Theme 6: Risk Assessment and Communication
Risk characterisation Risk communication Dissemination Theme leader: Leif Busk, Swedish National Food Administration, Sweden

12 Theme 6: Dissemination Deliverables scheduled for the first project half
Month Project website (www.heatox.org) 6 1st Project Leaflet 7 Risk assessment: No deliverables scheduled for the first project half

13 Scientific publications
Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread Surdyk N; Rosén J; Andersson R; Åman P. J Agric Food Chem, (2004) 52, Fermentation reduces free asparagine in dough and acrylamide content in bread Fredriksson H; Tallving J; Rosen J; Aman P. Cereal Chem, (2004), 81, Changes of acrylamide levels in food products during technological processing Dunovska L; Hajslova J; Cajka T; Holadova K; Hajkova K. Czech J Food Sci, (2004) 22, Special Issue, Factors affecting the formation of acrylamide in coffee Bagdonaite K; Murkovic M. Czech J Food Sci, (2004) 22, Special Issue, Microemulsion electrokinetic chromatography for the analysis of acrylamide in food Bermudo E; Ruiz-Calero V; Puignou L; Galceran M T. Electrophoresis, (2004) 25 (18-19)

14 Meetings Kick-off Brussels, 18-19 November, 2003
Incl. external panel Working meeting Copenhagen, January, 2004 6 months meeting Uppsala, 3-5 June, 2004 12 months meeting Bologna, October, 2005 Next: 18 months meeting, Wageningen, May, 2005

15 External Advisory Panel
Lutz Dehne, BFR, DE Karen Goonan, FSA, UK Wim Ooms, VWA, NL   Sara Henry, FDA, USA  Lauren Jackson, FDA, USA David Lineback, JIFSAN, USA  Dominique Taeymans, CIAA, BE  Sam Lalljie, ILSI (Chair Acrylamide Task Force), UK Erland Bråthen, MATFORSK, NO Julia Gelbert, BLL, (ZUTECH project), DE Martin Slayne, DG SANCO, BE  Elke Anklam, JRC-irmm, Geel, BE  Claudia Heppner, EFSA, BE Vincenzo Fogliano, (COST-927 project), IT

16 Kick-off meeting

17 Partners - Universities
Lund University (Sweden) K. Skog (Coordinator) Graz University of Technology (Austria) M. Murkovic University of Reading (UK) D.S. Mottram Swedish University of Agricultural Sciences (Sweden) P. Åman University of Bologna (Italy) M. Dalla Rosa Wageningen University (The Netherlands) M.A.J.S. van Boekel Institute of Chemical Technology (Czech republic ) J. Hajslova University of Barcelona (Spain) M. T. Galceran Stockholm University (Sweden) M. Törnqvist University of Leeds (UK) B. Wedzicha University of Zürich (Switzerland) H. Naegeli Universidad de Chile (Chile) L. Masson

18 Partners – Institutes/Organisations
Swedish Institute for Food and Biotechnology (Sweden) H. Lingnert  Central Science Laboratory (UK) L. Castle Swedish National Food Administration (Sweden) K.E- Hellenäs Agrotechnological Research Institute (The Netherlands) J. van Gijssel TÜBİTAK-Marmara Research Center (Turkey) H. Ölmez Danish Veterinary and Food Administration (Denmark) H. Frandsen National Institute of Public Health (Norway) J. Alexander RIKILT Institute of Food Safety (The Netherlands) J.D. van Klaveren German Institute for Human Nutrition (Germany) H.R. Glatt   Bureau Européen des Unions de Consummateurs (Belgium) B. Kettlitz   National Veterinary Institute (Norway) H. Reksnes


Download ppt "Heat-generated food toxicants:"

Similar presentations


Ads by Google