2. وانك لعلي خلق عظيم خلقت مبرأ من كل عيب كأنك قد خلقت كما تشاء
خلقت مبرأ من كل عيب كأنك قد خلقت كما تشاء
واحسن منك لم تر قط عين وأجمل منك لم تلد النساء

3. MOHAMED H. EL-SAEID, Ph.D. Elsaeidm@ksu.edu.sa
CARCINOGENIC FOODS
MOHAMED H. EL-SAEID, Ph.D.

4. FOODS IS A FACT  FOODS FOR LIFE  HEALTHY FOODS
Fresh - Processed
 FOODS CUSE CANCER ?
*Fresh
*Contaminated > Pesticides…etc
*Processed >>>>>>

5. PROCEESED FOODS  BENZO(a)PYRENE  ACRYLAMIDE >>>>
 DRIVE TO CANCER.
* Barbecued & Smoked Foods
 BENZO(a)PYRENE
* Carbohydrate Rich foods
 ACRYLAMIDE >>>>

6. ACRYLAMIDE(AA). - One of PAHs. - MW:. 71. 1. - MP:. 85 °C. - BP:
ACRYLAMIDE(AA) - One of PAHs - MW: MP: 85 °C - BP: 125 °C - WS: g/l at 30 °C -CAS # H2C=CH—C=O / H2N

7. AA FACTS  Poly AA was used in Agric., Water & Sugar.
 Many long-term exposure studies reported AA as a
* Reproductive toxicity
* Embryotoxicity
* Teratogenicity
* Mutagenicity
* Carcnigensity
 AA was a serious problem in drinking Water (MAL 1 µg/l by WHO)
 April 2002 Swedish National Food Authority & Stockholm Univ. found high levels of AA in high starch foods
* Probable human carcinogen.
* Neurotoxicant.
* DNA damage.

8. >>>>  US EPA, FDA, WHO, FAO, EUHC, ACSH,
SNFA, IARC, & CSPI report there is link seen
between cooked carbohydrate foods &
CANCER during Maillard reaction.
 MAL was set at 1 µg/l or g.
 MAL was set at 0.5 µg/l (WHO).
 NOAEL 0.2 mg/kg bodyweight.
 New Zealand National Nutrition Survey found
0.3 mg/kg bodyweight.

9. AA FORMATION MECHANISM
 Amino Acids/Reducing Sugars (Maillard
reaction  Schiff base  De COOH ) Such as
Asparagine and D-Glucose.
 Oils/Nitrogen (Thermal degradation of
glycerol  Oxidation of acrolin to acrylic acid
 react with Ammonia Pyrolysis)
 Depolymerization of PolyAA.

11. H2C=CH—C=O Acrylic A. / OH
H2C=CH—HC=O Acrolein 
H2C=CH—C=O Acrylic A / OH
 ?
H2C=CH—C=O AA / H2N

12. ANALYSIS METHODS * LC/MS/MS
Limit ppb
Specificity
Org.
GC/MS
LC/UV 10
High
EPA
8316
GC/ECD 1
8260
Kits
500 L
NIOSH
OSHA
LC/MS 20
Medium
FDA
* LC/MS/MS
FDA +

13. EXTRACTION  SPE Recovery % 86.7  ASE  Recovery % 97.4
 SFE  Recovery % 96.7

14. AA RESULTS LC/MS/MS. AA LEVELS SAMPLE SIZE AA LEVELS IN French Fries
TIME & COLOR EFFECT
French Fries LESS AA
OUR AA

15. LC/MS/MS
PhenX Hydro-RP
YMC ODS H-80
PhenX Aqua C18

16. >>>>RT 2.4 min.
PhenX Aqua C18
With ASE/SFE

17. AA LEVELS

18. AMINO As. / D-GLUCOSE EFFECT.
Amino A AA(ppb)
Aspar.+ D-Glucose
Aspar
Ala., Arg., Aspart., Lys.,
Cyste. + D-Glucose 50

19. TEMP. / TIME EFFECT. FF Temp./Time AA(ppb) 160 °C / 4 min. 27

20. SAMPLE SIZE *1 gram sample *4 gram sample Cereal (3) 214 ppb
Bread (4) 63 ppb Cereal (4) 217 ppb
Coffee (4) 127 ppb
Potato Chips (4) 613 ppb
*4 gram sample
Bread Crumbs (3) 65 ppb
Cereal (3) 214 ppb
Coffee (3) 115 ppb
Potato Chips (3) 597 ppb

21. AA LEVELS IN French Fries

22. TIME & COLOR EFFECT
( 0 ppb)
(15 ppb)
(1366 ppb)
(4880 ppb)

23. OUR AA (ppb) Item TX Cairo Riyadh FF 1245 1984 1539 P. Chips 1367 2311
1412
Donuts
954 -
1221
Cereals
219
271
223
S. Bread 43 82 56

26. And More >>>>
* Baqlawa
* Sham balah
* Konafa
* Samosak
* Metabaq
* Kobiba
* Judge sweet
* Shapora >>>>>>>>

27. French Fries LESS AA

28. RECOM. Consumption decrease > Children,,,Hum
Enzyme-Catalyzed Hydrolysis in the Soil
Non biological Hydro. In H2O
Prevent AA formation > FDA
Look and Share >>>Joint Inst.for Food Safety & Appl. Nutrition (JIFSAN) & National Center for Food Safety & Tech.
(NCFST) >>>>>

29. >>>> >> Data base
>> More research about AA formation
>> Decrease AA formation by
PH, Temp., Time, H2o cont., Aspr.cont.
>> Breading and Genetic Eng. For les Aspr.
>> UV and or Radiation.
>> React Aspr. With SH group
>> Food treatments.>> AA Polymerization or
Enzyme-Catalyzed Hydrolysis.

30. فاللة خير حافظا وهو أرحم الراحمين
وشكرا