BackgroundAcrylamide, a probable carcinogen to humans, forms during high temperature cooking. Dietary exposure to acrylamide among the Japanese population is unknown. We aimed to establish and validate a method to assess acrylamide exposure among the Japanese population using a food frequency questionnaire (FFQ) from the Japan Public Health Center-based prospective study.MethodsValidation studies for the FFQ were conducted in 1994 (Cohort I, n = 215) and 1996 (Cohort II, n = 350). The 28-day dietary records (DRs) were collected over 1 year. The FFQ was distributed before and after DR collection. Data for acrylamide exposure were based on reported measurements in Japan, and calculations considered the cooking process for specific vegetables in a home setting. Spearman’s rank correlation and weighted kappa coefficients were calculated from energy-adjusted data.ResultsMean acrylamide intake levels estimated from DRs for Cohorts I and II were 6.78 (standard deviation [SD], 3.89) µg/day and 7.25 (SD, 3.33) µg/day, and corresponding levels estimated from the FFQ were 7.03 (SD, 4.30) µg/day and 7.14 (SD, 3.38) µg/day, respectively. Deattenuated correlation coefficients for men and women were 0.54 and 0.48 in Cohort I and 0.40 and 0.37 in Cohort II, respectively. Weighted kappa coefficients were over 0.80 in all cases. The main contributing food groups from DRs were beverages, confectioneries, vegetables, potatoes and starches, and cereals.ConclusionsHigh kappa values validate the use of FFQ in epidemiological studies. The marked contribution of cooked vegetables indicates the importance of considering household cooking methods in assessing acrylamide intake levels in the Japanese population.
Monitoring the salt concentration of dishes had a potentially stronger salt-reducing effect than the use of low-sodium seasonings, a conventional method. Confirmation requires additional study with a larger sample size.
Acrylamide, classified as a probable carcinogen to humans, forms during hightemperature cooking. Dietary exposure among the Japanese is unknown. To evaluate the validity of estimated acrylamide intake using a dietary record (DR) and the food frequency questionnaire (FFQ) in comparison with the duplicate diet method (DM) in a Japanese population. Design: A validation study was performed with 14 participants (age, 32-50 y; 11 women) from 11 households. Food samples were simultaneously collected for the DM and DR on the same day over 2 consecutive days. The FFQ was administered after collecting samples for the DM and DR. For the DM, dietary acrylamide was calculated from chemical analyses of each food. For the DR and FFQ, acrylamide intake for each food was calculated using the database of acrylamide contents of foods. Correlation coefficients were calculated using the Spearman rank method. Average acrylamide intake values calculated using the DM, DR, and FFQ were 0.106, 0.233, and 0.128 mg/kg body weight/d, respectively; these values showed a marginally positive correlation between the DM and DR (r50.52), but a low correlation between the DM and FFQ (r520.011). For the DR, non-alcoholic drinks had the highest contribution, followed by confectionery and vegetables. For the DM, the contribution of confectionery was the highest, followed by vegetables and non-alcoholic drinks. In conclusion, the validity of acrylamide intake estimation using the DR was reasonably high when compared to the analytical value of the simultaneous DM. However, further improvement is required for estimating acrylamide intake using the FFQ.
Background: Acrylamide (AA) is classified as “probably carcinogenic to humans (Class 2A)” by the International Agency for Research on Cancer. AA causes cancer owing to its mutagenic and genotoxic metabolite, glycidamide (GA), and its effects on sex hormones. Both AA and GA can interact with hemoglobin to hemoglobin adducts (HbAA and HbGA, respectively), which are considered appropriate biomarkers of internal exposure of AA. However, few epidemiological studies reported an association of HbAA and HbGA with breast cancer (BC). Methods: We conducted a nested case-control study within the Japan Public Health Center-based Prospective Study cohort (125 cases and 250 controls). Cases and controls were categorized into tertiles (Lowest, Middle, and Highest) using the distribution of HbAA or HbGA levels in the control group and estimated odds ratios (ORs) and 95% confidence intervals (CIs) using conditional logistic regression, adjusting for potential confounders. Results: No association was observed between HbAA (ORHighest vs. Lowest, 1.34, 95% CI, 0.69-2.59), HbGA (ORHighest vs. Lowest, 1.46, 95% CI, 0.79-2.69), their sum HbAA+HbGA (ORHighest vs. Lowest, 1.36, 95% CI, 0.72-2.58) and BC; however, some evidence of positive association was observed between their ratio, HbGA/HbAA, and BC (ORHighest vs. Lowest, 2.19, 95% CI, 1.11-4.31). Conclusions: There was no association between biomarkers of AA and BC. Impact: It is unlikely that AA increases BC risk; however, the association of AA with BC may need to be evaluated, with a focus not only on the absolute amount of HbAA or HbGA but also on HbGA/HbAA and the activity of metabolic genes.
Salt intake reduction is crucial to prevent non-communicable diseases (NCDs) globally. This study aimed to investigate the short- and long-term effects of monitoring salt concentration in homemade dishes on reducing salt intake in a Japanese population. A double-blind randomized controlled trial using a 2 × 2 factorial design with two interventions was conducted in 195 participants; they were assigned to both interventions for a group monitoring salt concentration in soups (control: no monitoring) and a group using low-sodium seasoning (control: regular seasoning). We evaluated 24-hour urinary sodium excretions at baseline and after a three-month intervention for the changes as major outcomes, at six- and twelve-months after baseline as long-term follow-up surveys. Urinary sodium excretion decreased in both intervention and control groups after the intervention. However, differences in the change for both monitoring and low-sodium seasoning interventions were statistically non-significant (p = 0.29 and 0.52, respectively). Urinary sodium excretion returned to the baseline level after twelve-months for all groups. Monitoring of salt concentration is ineffective in reducing salt intake for short- and long-term among the people studied in this cohort.
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