Cancer Fear acrylamide? Drink green tea or red wine
By Jimmy Downs
Nov 30, 2008 - 11:21:27 PM
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Monday Dec 1, 2008 (foodconsumer.org) -- Acrylamide found
in processed foods is known to cause cancer in animals and suspected to raise
cancer risk in humans as well.
Acrylamide results from reactions in foods during food
processing between an amino acid called asparagine and reducing sugars.
Processed potatoes contain the highest amount
of this toxic chemical.
A new study published in the
Journal of Agricultural and Food Chemistry suggests that if you
really can't quit the fried, baked and toasted foods, you may better off taking
some supplements of green extract, resveratrol and garlic extract.
The study led by Xie Q and colleagues from Peking
University in Beijing China showed that tea polyphenols, resveratrol and
diallyl trisulfide significantly inhibited the formation of acrylamide adducts
with liver DNA.
DNA adducts can ultimately
lead to development of cancer.
Tea polyphenols and diallyl trisulfide also reduced
protamine and hemoglobin adducts respectively.
The researchers found that acrylamide could significantly
inactivate creatine kinase and glutathione S-transferase and deplete
glutathione, which are important for detoxification.
When all supplements were mixed with
alcrylamide, they all effectively recovered the activities of creatine kinase.
One previous study showed acrylamide was involved in
formation of DNA adducts in breast tissue suggesting that exposure to this
dietary acrylamide may increase the risk of this disease.
The current study suggests that drinking green tea
containing tea polyphenols, red wine and red grapes containing resveratrol and
or eating garlic or taking garlic pills full of diallyl trisulfide.