CORDIS
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Heat-generated food toxicants, identification, characterisation and risk minimisation

Project information

Grant agreement ID: 506820

  • Start date

    1 November 2003

  • End date

    28 February 2007

Funded under:

FP6-FOOD

  • Overall budget:

    € 6 170 745

  • EU contribution

    € 4 199 915

Coordinated by:

LUNDS UNIVERSITET

Sweden

Objective

Modern science has showed that heating of meat and other protein rich foods can generate various kinds of potentially hazardous compounds, some of which are genotoxic and carcinogenic. The focus of the HEATOX project, which is an international collaboration, is health risks recently discovered associated with hazardous compounds in heat treated carbohydrate-rich foods where substantial amounts of acrylamide and similar compounds can be formed. HEATOX will explore their mechanisms of formation, impact of raw material composition, inhibiting factors, cooking and processing methods in industry and households with the to control and minimise the formation of hazardous compounds. Acrylamide is given particular emphasis, however, it is likely that also other compounds such as b unsaturated carbonyl compounds and furans, representing potential health hazards, are formed during heating. It is important that efforts in reducing acrylamide exposure at the same time don not increase the formation of other hazardous compounds. To reduce the exposure, validated methods for food analysis and exposure biomarkers will be developed. Different hazards will be explored and characterised in various toxicological models, e.g. genotoxicity, carcinogenicity, neuro-developmental and reproductive toxicity. Molecular characterisation by toxicogenomics - will be performed. Both experimental animal- and cell systems and also humans will be studied. Particularly the relevance of low dose exposure, bioavailability and extrapolation from experimental systems to humans will be addressed using biomarkers of exposure and effect such as haemoglobin adducts, assessment of DNA binding using accelerator mass spectrometry and a hypersensitive micronucleus assay measuring genotoxicity. The exposure assessment and data on hazard characterisation, including data generated outside HEATOX, will be combined in a risk characterisation of intake heat-treated carbohydrate rich foods.

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Coordinator

LUNDS UNIVERSITET

Address

Paradisgatan 5c
117 Lund

Sweden

Participants (25)

DEPARTMENT OF FOOD CHEMISTRY AND TECHNOLOGY, GRAZ UNIVERSITY OF TECHNOLOGY

Austria

THE UNIVERSITY OF READING

United Kingdom

SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES

Sweden

UNIVERSITY OF BOLOGNA

Italy

SIK - INSTITUTET FOER LIVSMEDEL OCH BIOTEKNIK

Sweden

WAGENINGEN UNIVERSITY, DEPARTMENT AGROTECHNOLOGY AND FOOD SCIENCES

Netherlands

CENTRAL SCIENCE LABORATORY, DEPARTMENT FOR ENVIRONMENT, FOOD AND RURAL AFFAIRS

United Kingdom

LIVSMEDELSVERKET (SWEDISH FOOD ADMINISTRATION)

Sweden

VYSOKA SKOLA CHEMICKO-TECNOLOGICKA V PRAZE

Czechia

AGROTECHNOLOGY AND FOOD INNOVATIONS B.V.

Netherlands

UNIVERSITAT DE BARCELONA

Spain

TÜBLTAK-MARMARA RESEARCH CENTER

Turkey

STOCKHOLM UNIVERSITY

Sweden

DANISH VETERINARY AND FOOD ADMINISTRATION

Denmark

NORWEGIAN INSTITUTE OF PUBLIC HEALTH

Norway

STICHTING DIENST LANDBOUWKUNDIG ONDERZOEK

Netherlands

DEUTSCHES INSTITUT FUER ERNAEHRUNGSFORSCHUNG, POTSDAM-REHBRUECKE

Germany

UNIVERSITY OF LEEDS

United Kingdom

BUREAU EUROPÉEN DES UNIONS DE CONSOMMATEURS

Belgium

VETERINAERINSTITUTTET (NATIONAL VETERINARY INSTITUTE)

Norway

UNIVERSITY OF ZÜRICH

Switzerland

UNIVERSIDAD DE CHILE

Chile

QUEEN'S UNIVERSITY BELFAST

United Kingdom

DANISH INSTITUTE FOR FOOD AND VETERINARY RESEARCH

Denmark

TECHNICAL UNIVERSITY OF DENMARK

Denmark

Project information

Grant agreement ID: 506820

  • Start date

    1 November 2003

  • End date

    28 February 2007

Funded under:

FP6-FOOD

  • Overall budget:

    € 6 170 745

  • EU contribution

    € 4 199 915

Coordinated by:

LUNDS UNIVERSITET

Sweden