سامانه مدیریت نشریات علمی دانشگاه علوم پزشکی مشهد

اسدی قالهری, مهدی, غفاری, محمد ابراهیم, صالحی, علی. (1404). آکریلامید در موادغذایی و محیط‌زیست: مروری نقلی بر منابع، شناسایی، روش‌های تجزیه‌ای و کنترل. , 11(3), 11-32. doi: 10.22038/jreh.2025.89613.1722
مهدی اسدی قالهری; محمد ابراهیم غفاری; علی صالحی. "آکریلامید در موادغذایی و محیط‌زیست: مروری نقلی بر منابع، شناسایی، روش‌های تجزیه‌ای و کنترل". , 11, 3, 1404, 11-32. doi: 10.22038/jreh.2025.89613.1722
اسدی قالهری, مهدی, غفاری, محمد ابراهیم, صالحی, علی. (1404). 'آکریلامید در موادغذایی و محیط‌زیست: مروری نقلی بر منابع، شناسایی، روش‌های تجزیه‌ای و کنترل', , 11(3), pp. 11-32. doi: 10.22038/jreh.2025.89613.1722
اسدی قالهری, مهدی, غفاری, محمد ابراهیم, صالحی, علی. آکریلامید در موادغذایی و محیط‌زیست: مروری نقلی بر منابع، شناسایی، روش‌های تجزیه‌ای و کنترل. , 1404; 11(3): 11-32. doi: 10.22038/jreh.2025.89613.1722

آکریلامید در موادغذایی و محیط‌زیست: مروری نقلی بر منابع، شناسایی، روش‌های تجزیه‌ای و کنترل

مجله پژوهش در بهداشت محیط
مقاله 1، دوره 11، شماره 3 - شماره پیاپی 43، مهر 1404، صفحه 11-32    اصل مقاله (1.21 M)
نوع مقاله: مقالات مروری روایی و یکپارچه
شناسه دیجیتال (DOI): 10.22038/jreh.2025.89613.1722
نویسندگان
مهدی اسدی قالهری1؛ محمد ابراهیم غفاری2؛ علی صالحی* 3
1دانشیار مهندسی محیط زیست، گروه بهداشت محیط، دانشکده بهداشت مرکز تحقیقات آلاینده‌های محیطی، دانشگاه علوم پزشکی قم، قم، ایران.
2استادیار آمار زیستی، گروه آمار زیستی و اپیدمیولوژی، دانشکده بهداشت، دانشگاه علوم پزشکی قم، قم، ایران.
3دکترای بهداشت و ایمنی مواد غذایی، مرکز تحقیقات آلاینده‌های محیطی، دانشگاه علوم پزشکی قم، قم، ایران.
چکیده
زمینه و هدف: آکریلامید به‌عنوان یک آلاینده نوظهور در اثر واکنش میلارد میان قندهای کاهنده و آسپاراژین در دمای بالا در موادغذایی تشکیل می‌شود. این ترکیب به شکل پلی‌آکریل‌آمیدها در صنایعی مانند تصفیه آب، حفاری و کشاورزی، به یک نگرانی جهانی در حوزه‌ی ایمنی غذایی و آلودگی‌های زیست‌محیطی تبدیل شده است. هدف مطالعه‌ی حاضر ارائه مروری نقلی بر حضور آکریلامید در مواد غذایی، بررسی مخاطرات بالقوه آن برای سلامت انسان و محیط زیست و تحلیل راهکارهای موجود و نوین برای شناسایی، کاهش و کنترل این ترکیب می‌باشد.

مواد و روش‌ها: در این مطالعه‌ی مروری، با رویکردی جامع، به بررسی منابع و مکانیسم‌ تشکیل آکریلامید، مسیرهای آلودگی محیطی، اثرات بهداشتی و زیست‌محیطی و روش‌های شناسایی آن پرداخته شد. هم‌چنین فناوری‌ها و راهکارهای کاهش آکریلامید ازجمله جعبه‌ابزار آکریلامید و اصلALARA، مورد بررسی قرار گرفت.

یافته ها: آکریلامید دارای پتانسیل سرطان‌زایی، سمیت عصبی، ژنوتوکسیک و اختلال در تولیدمثل است و حضور آن در زنجیره‌ی غذایی و منابع آب، خطری جدی برای سلامت عمومی به‌شمار می‌آید. یافته‌ها نشان می‌دهد برای کنترل اثربخش این آلاینده، نیاز به هماهنگی و مشارکت بین سیاست‌گذاران، صنایع غذایی، محققان و نهادهای نظارتی، تدوین و استقرار استانداردهای به‌روز و بهره‌گیری از جدیدترین دستاوردهای علمی وجود دارد.

نتیجه‌گیری: مدیریت مؤثر آکریلامید نیازمند رویکردی چندبعدی مبتنی بر همکاری میان بخش‌های علمی، صنعتی و نظارتی است. استفاده از دانش روز، استقرار استانداردهای بین‌المللی و به‌کارگیری فناوری‌های نوین می‌تواند به کاهش معنادار مواجهه انسانی و حفظ سلامت عمومی کمک کند.
کلیدواژه‌ها
آکریلامید؛ آلاینده نوظهور؛ ایمنی غذایی؛ خطرات زیست‌محیطی؛ جعبه‌ابزار آکریلامید؛ LC-MS؛ GC-MS؛ اصل ALARA
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