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Revista de Nutrição

versão impressa ISSN 1415-5273versão On-line ISSN 1678-9865

Resumo

MARQUES, Anne y Castro; VALENTE, Tessa Bitencourt  e  ROSA, Cláudia Severo da. Toxin formation during food processing and possible consequences to the human body. Rev. Nutr. [online]. 2009, vol.22, n.2, pp.283-293. ISSN 1678-9865.  https://doi.org/10.1590/S1415-52732009000200010.

Food production involves innumerable chemical reactions that may generate substances that are toxic to the human body. These substances can be produced in different ways, in varying amounts and degree of toxicity. The objective of this study was to investigate the production of toxins during food processing, as well as theconsequences of their ingestion. This study was based on extensive literature research. The main reactions leading to toxic compounds are: lipid degradation, hydrogenation, pyrolysis and smoking. Some of the formed substances are: peroxides, trans fatty acids, heterocyclic amines and polycyclic aromatic hydrocarbons. Dietitians need to know how toxins form during the various foods processing methods, as well as their health risks for consumers. It is also necessary to propose processing techniques that ensure the consumer's wellbeing and retain the nutritional properties of the food.

Palavras-chave : Nutritionist; Food production; Chemical reactions; Toxic substances.

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