The HEATOX Project
The HEATOX Project was funded by the European Union to investigate Heat-generated Food Toxicants, the focus being Identification, Characterisation and Risk Minimisation of these toxicants.You can find more about the project in the following press release:
HEATOX project completed – brings new pieces to the Acrylamide Puzzle (36 kb pdf file)
As a result of the project, Final Report was also published, sumarised in the Final Leaflet.
Some of the deliverables of the project were:
- Guidelines in Home Cooking and Consumption (adobe pdf)
- Guidelines to Risk Communication on heat-induced toxicants (adobe pdf)
- Assessed Compounds in Maillard and Lipid Reactions (adobe pdf)
- Manual on strategies to food industry to minimize acrylamide formation (adobe pdf)
Keywords: HEATOX News with Categories and reference search project achievements General information Calendar HeatoxNews Achievements Questions & answers Links
Toxins Hidden in Cooked Foods
Cooking tends to destroy a lot of the nutritive value of the food we eat. However, another aspect, and one which less people are aware of, is the toxins (including carcinogens) that exist when food is heated past a certain temperature over time.
Some of the toxic substances are as follows:
- Acrylamide – a carcinogen found in cigarettes, coffee, potato, bread products, baked/fried food
- Nitrates, Nitrites, HCAs and PAHs
- Advanced Glycation End product (AGEs)
- Oxidized Unsaturated Oils
HEATOX Project Historical News Archive
- Press release: HEATOX project completed – brings new pieces to the Acrylamide Puzzle »
- Acrylamid in Lebensmitteln – Ändert Risikokommunikation das Verbraucherverhalten? »
- Comparison of dietary intake of acrylamide by adolescents on the basis of acrylamide levels in foods between January 2003 and October 2005 »
- Safety evaluation of certain contaminants in food. Prepared by the Sixty-fourth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) »
- Acrylamide in cereal products »
- Determination of acrylamide in cooked starch-enriched food by high performance liquid chromatography tandem mass spectrometry »
- Carry-over of acrylamide from feed (heated potato product) to eggs and body tissues of laying hens »
- Acrylamide in food – implication for the food industry »
