Exploring Food Mutagens: Understanding Their Impact on Health and Safety What are Food Mutagens? Factors Influencing Mutagen Formation Regulations and Safety Measures Mutagen​ Food mutagen​ Cooking methods and mutagen formation​ Factors influencing mutagen formation​ Regulatory measures ​ Balanced diet and mutagen exposure​ Conclusion​

3. Submitted to: Dr Saima Tehseen
Submitted by: Uswa Sadiq
Course Code: FST-629
Semester: 7th Evening
Department: Food Science & Technology
3

4. 4
Mutagen Food mutagen
Cooking methods
and mutagen
formation
Factors
influencing
mutagen
formation
Regulatory
measures
Balanced diet and
mutagen exposure
Conclusion

5.  Mutagen is a chemical or physical
agent capable of inducing changes in
DNA called mutations
 Directly altering a cell's DNA
sequence
 Mutagens affect DNA in a non
specific way
5

6. 6
Chemical Physical Biological

7. Mutagens enter into our body upon consumption of
1. Improperly cooked food
2. Processed food
Food products with high fat and protein content are more prone
to mutagenic formation
7

8.  Aflatoxins
 Acrylamide
 Polycyclic Aromatic Hydrocarbons
 Heterocyclic Amines (HCAs)
 Nitrosamines
 Furan
8

9.  Aflatoxins are poisonous carcinogens and mutagens that are
produced by Aspergillus species
 They caused liver cancer
 Aflatoxins are not destroyed by normal food processing
practices
9

10. They are found on
 Maize (corn)
 Peanuts
 Cottonseed
 Tree nuts
 Rice
 Cocoa beans
10

11. Pre-Harvest
 Resistance varities, crop rotation, irrigation
 Insect management
 Minimize kernel damage during harvesting
Post-Harvest
 Clean and dry corn to 15<% moisture
 Facility with temperature-moisture control
 Insect and pest management
11

12. 12

13.  Nausea
 Vomiting
 Abdominal pain
 Convulsions
 Liver cancer
 Oxidative stress
 Fetal growth abnormalities
13

14.  Acrylamide is formed when certain foods are cooked at high
temperatures
 Acrylamide in food forms from sugars and an amino acid that are
naturally present in food
 Found in foods like potato chips, french fries, coffee and grain
products
14

15.  Toast bread to the lightest color acceptable
 Soak raw potato slices in water for 15-30
minutes before frying or roasting
 Drain and blot dry potato slices before
cooking
 Do not store raw potatoes in the
refrigerator
15

16.  PAHs are formed when meats are grilled, smoked at high
temperatures
 These compounds are known carcinogens
 Contribute to an increased risk of cancer when consumed in
high quantities
16

17.  HCAs are produced during the cooking of meat
 They are known to be mutagenic
 Associated with an increased risk of cancer
1. Colorectal
2. Stomach cancers
17

18. Nitrosamines have been found in different types of foodstuffs
 Cured meat products
 Processed fish
 Cocoa
 Vegetables
 Beer
 Alcoholic beverages
18

19.  Formed during thermal processing
and heating of certain foods
 Furan has raised concerns due to its
potential mutagenicity
 Found in various heat-treated
products like canned foods, coffee,
and baby food
19

20. 1.High-temperature cooking
 Grilling, barbecuing and broiling involve cooking meat,
poultry, or fish at high temperatures
 PAHs are formed when fat drips onto hot coals or flames,
causing smoke
 HCAs are formed when amino acids and creatine react at high
temperatures
20

21. 2.Frying and Roasting
 Cooking foods in hot oil at high
temperatures lead to the formation of
acrylamide
 Acrylamide forms when sugars and the
amino acid react at high temperatures
above 120°C (248°F)
21

22. 3.Smoking and Curing
 Preserving and flavoring foods
through smoking
 Curing processes can result in the
formation of PAHs
 Deposited on the food surface
22

23. Cooking
temperature
and time
Type of food
Cooking
method
Cookware and
utensils
Food additives
and processing
23

24. 1.Cooking Temperature and Time
 Higher temperatures and longer cooking times can increase the
formation of mutagens
2.Type of Food
 The composition of the food being cooked plays a significant
role
3.Cooking Method
 Different cooking methods produce varying levels of
mutagens
24

25. 4.Cookware and utensils
 Cookware particularly non-stick
pans at very high temperatures
contribute to the release of
chemicals
5.Food additives and processing
 Additives during food processing or
preservation potentially contribute
to the formation of mutagens
25

26. Risk assessment and analysis
 Regulatory agencies conduct risk assessments to evaluate the
potential health risks
 Involves gathering scientific data, conducting studies
 Assessing exposure levels to determine potential health
hazards
26

27.  Regulatory bodies set maximum
limits for mutagens in food
products
 Limits are based on scientific
research and aim to ensure that
exposure levels are within safe
margins
27

28.  Regular monitoring and surveillance
programs are in place to check for the
presence of mutagens in food
 Sampling food products
 Conducting analyses
 Assessing compliance with established
standards
28

29.  Regulatory agencies oversee the approval and use of food
additives
 Evaluate the safety and potential risks of additives before
allowing them to be used in food production
29

30.  Providing guidelines and recommendations for food
processing techniques
 Promoting best practices in cooking
 Optimal temperatures
 Cooking times
30

31.  Informing the public about potential risks associated with
mutagens in food
Providing guidance on
 Healthy cooking practices
 Dietary choices
 Importance of a balanced diet
31

32.  Collaboration between international organizations the World
Health Organization (WHO) and the Food and Agriculture
Organization (FAO)
 Leads to the development of global standards and guidelines
for food safety
 Including regulations concerning mutagens
32

33. Varied food choices
Emphasis on plant-
based foods
Balanced
macronutrients
Hydration
Whole foods
33

34. Consuming a diverse range of foods
 Fruits
 Vegetables
 Whole grains
 Lean proteins
 Healthy fats
 Ensures a wide array of nutrients and antioxidants
 Help counteract potential damage from mutagens
34

35. Emphasis on plant-based foods
 Fruits and vegetables are rich in antioxidants, vitamins, and
phytonutrients
 These foods tend to be cooked using methods that generate
fewer mutagens
Balanced macronutrients
 Ensuring a balance of carbohydrates, proteins, and fats helps
maintain overall health
 Reduces the reliance on certain food groups that might have
higher mutagen content
35

36. Hydration
 Staying adequately hydrated by consuming water and other non-
sugary beverages
 Supports overall health
 Aid in the detoxification processes within the body
Prefer whole foods
 Opt for whole foods over processed or highly refined products
 Whole foods generally have fewer additives and less likely to
contain certain mutagens
36

37.  The presence of mutagens in food HCAs, PAHs, acrylamide
poses potential health risks due to their ability to cause DNA
damage
 Opting for gentler cooking methods
 Diversifying the diet with a variety of whole foods
 Minimizing processed and excessively cooked foods
 Being aware of portion sizes contribute to reducing exposure
to mutagens
37

38. 38