Investigation of genotoxic and cytotoxic effects of acrylamide in HEK293 cell line

Abstract

Until 2000, the knowledge that acrylamide was not formed naturally but could be chemically synthesized was accepted. Tareke and colleagues from Stockholm University have announced to the scientific world that abundant amounts of acrylamide are formed when food is cooked at temperatures above 120°C.1,2 The amount of acrylamide present during the cooking process is increasing in direct proportion to the temperature and duration of exposure. The first study of how much acrylamide we take on a daily basis after being detected in acrylamide-cooked foods was done in the Netherlands. According to this study, human subjects fed with foods cooked at high temperatures were found to take 0.5mg/kg of acrylamide on average per day depending on their body weight.3 However, in recent studies it has been reported that this amount is 0.27μg/ kg for female individuals and 0.36μg/kg for male individuals in the Dutch population.4 Similar to these results, in the American population study this amount was found to be 0.44μg/kg per person per day.5