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2022, Número 2

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Rev Méd Electrón 2022; 44 (2)


Efectos patogénicos de la acrilamida para la salud. Una revisión

Rufín-Gómez LÁ, Delgado-Pérez LG, Méndez-Martínez J

Idioma: Español
Referencias bibliográficas: 39
Paginas: 388-402
Archivo PDF: 914.33 Kb.


RESUMEN

En abril de 2002, un grupo de investigadores suecos dio a conocer que algunos alimentos ricos en almidón y pobres en proteínas, sometidos a procesos con temperaturas mayores a 120 °C (fritura, horneado, asado y tostado) contenían el procancerígeno conocido como acrilamida, un “probable carcinógeno para los humanos” -mutágeno de categoría 2 y tóxico para la reproducción de categoría 3 según la Unión Europea-, comportándose como neurotóxico tras exposiciones agudas. La revisión tiene como objetivo mostrar una actualización de los avances en investigaciones sobre la toxicidad de la acrilamida como un aspecto preocupante en el tema alimentario, y exponer los mecanismos de la formación de este compuesto en los alimentos, sus efectos tóxicos, los métodos analíticos usados en su determinación, los niveles detectados en distintos alimentos y estudios recientes sobre su ingesta. Para ello se realizaron búsquedas en las bases de datos PubMed, SciELO, LILACS y ClinicalKey. Los estudios epidemiológicos llevan poco tiempo, y en su mayoría son inconsistentes respecto al cáncer en humanos, no obstante, se complementan con el empleo de biomarcadores, donde se obtienen resultados en cuanto a la toxicidad cancerígena y no cancerígena más fiables, con menor margen de error. Por el momento, la única recomendación para mitigar su exposición es la divulgación sobre los riesgos del consumo excesivo de alimentos fritos, demasiado tostados o procesados, y seguir una dieta equilibrada y saludable.


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