Acrylamide Analysis in Tobacco, Alternative Tobacco Products, and Cigarette Smoke

Moldoveanu, Serban C.; Gerardi, Anthony R.

doi:10.1093/chrsci/49.3.234

Cited by 32 publications

(43 citation statements)

References 28 publications

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“…For the purpose of the presented study, the authors' own method of acrylamide determination in food [20] was modified on the basis of the available literature [14,16] The LC-MS/MS method of acrylamide determination in total particulate matter and tobacco was validated. On the basis of the results obtained, this method was found to enable the correct separation of the tested compound from other matrix ingredients, and obtaining daughter ions characteristic for acrylamide (m/z=55.2 and m/z=44.1) and deuterated acrylamide (m/z=58.1 and m/z=47.1), and thus to be specific for the tested compounds (Fig.…”

Section: Validation Of the Lc-ms/ms Methodmentioning

confidence: 99%

“…Additionally, in most of them, the acrylamide content was tested in reference cigarettes Kentucky 1R4F, 2R4F and/ or 3R4F, and not in cigarettes of actual brands available on the market. This is particularly important in view of the fact that, as demonstrated by the studies of Moldoveanu and Gerardi [14] and Xie et al [16], there are significant differences in the acrylamide content in cigarettes available on the market in different countries. It also significantly varies from its content in the reference cigarettes.…”

Section: Introductionmentioning

confidence: 98%

“…Cigarette smoking seems to be the second most important source of exposure to acrylamide after food [11]. However, only a few papers [12,13,14,15,16] on the determination and content of acrylamide in tobacco smoke have been published so far. Additionally, in most of them, the acrylamide content was tested in reference cigarettes Kentucky 1R4F, 2R4F and/ or 3R4F, and not in cigarettes of actual brands available on the market.…”

Section: Introductionmentioning

confidence: 99%

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Acrylamide content in cigarette mainstream smoke and estimation of exposure to acrylamide from tobacco smoke in Poland

Mojska

Gielecińska

Cendrowski

2016

Ann Agric Environ Med.

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Introduction and objective. Acrylamide is a "probably human carcinogen" monomer that can form in heated starchy food as a result of a reaction between asparagine and reducing sugars via Maillard reaction. The main source of acrylamide in human diet are potato products, cereal products and coffee. Tobacco smoke may be another significant source of exposure to acrylamide. The aim of our study was to determine acrylamide content in cigarettes available on the Polish market and to estimate the exposure to acrylamide originating from tobacco smoke in smokers in Poland. Materials and methods. The material was cigarettes of the top five brands bought in Poland and tobacco from non-smoked cigarettes. Acrylamide content in cigarettes mainstream smoke was determined by LC-MS/MS. Exposure assessment was carried out using analytical data of acrylamide content in cigarettes and the mean quantity of cigarettes smoked daily by smokers in Poland, assuming body weight at 70 kg. Results. The mean content of acrylamide was 679.3 ng/cigarette (range: 455.0-822.5 ng/cigarette). The content of acrylamide was evidenced to correlate positively with total particulate matter (TPM) content in cigarettes. The estimated average exposure to acrylamide from tobacco smoke in adult smokers in Poland is 0.17 μg/kg b.w./day. Conclusions. Our results demonstrate that tobacco smoke is a significant source of acrylamide and total exposure to acrylamide in the population of smokers, on average, is higher by more than 50% in comparison with non-smokers. Our estimation of exposure to acrylamide from tobacco smoke is the first estimation taking into account the actual determined acrylamide content in the cigarettes available on the market.

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Section: Validation Of the Lc-ms/ms Methodmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

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Acrylamide content in cigarette mainstream smoke and estimation of exposure to acrylamide from tobacco smoke in Poland

Mojska

Gielecińska

Cendrowski

2016

Ann Agric Environ Med.

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“…The levels of AA in tobacco from cigarettes have been reported to range from 50.3 to 119.6 ng/g, while other tobacco products (snus, strips or sticks) showed levels ranging from 69.9 to 366.7 ng/g (Moldoveanu andGerardi, 2011). Pérez andOsterman-Golkar (2003) reported concentrations up to 34 nmol/g (or around 2 420 ng/g) in snuff portion bags (water extract).…”

Section: Potential Non-dietary Sources Of Exposurementioning

confidence: 99%

“…In mainstream cigarette smoke, the levels of AA have been reported to range from 1 100 to 2 340 ng per cigarette (Smith et al, 2000) or from 497.1 to 4 168.8 ng per cigarette (Moldoveanu and Gerardi, 2011).…”

Section: Potential Non-dietary Sources Of Exposurementioning

confidence: 99%

Scientific Opinion on acrylamide in food

Publication¹

2015

EFS2

337

170

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EFSA was asked to deliver a scientific opinion on acrylamide (AA) in food. AA has widespread uses as an industrial chemical. It is also formed when certain foods are prepared at temperatures above 120 °C and low moisture, especially in foods containing asparagine and reducing sugars. The CONTAM Panel evaluated 43 419 analytical results from food commodities. AA was found at the highest levels in solid coffee substitutes and coffee, and in potato fried products. Mean and 95th percentile dietary AA exposures across surveys and age groups were estimated at 0.4 to 1.9 µg/kg body weight (b.w.) per day and 0.6 to 3.4 µg/kg b.w. per day, respectively. The main contributor to total dietary exposure was generally the category 'Potato fried products (except potato crisps and snacks)'. Preferences in home-cooking can have a substantial impact on human dietary AA exposure. Upon oral intake, AA is absorbed from the gastrointestinal tract and distributed to all organs. AA is extensively metabolised, mostly by conjugation with glutathione but also by epoxidation to glycidamide (GA). Formation of GA is considered to represent the route underlying the genotoxicity and carcinogenicity of AA. Neurotoxicity, adverse effects on male reproduction, developmental toxicity and carcinogenicity were identified as possible critical endpoints for AA toxicity from experimental animal studies. The data from human studies were inadequate for dose-response assessment. The CONTAM Panel selected BMDL 10 values of 0.43 mg/kg b.w. per day for peripheral neuropathy in rats and of 0.17 mg/kg b.w. per day for neoplastic effects in mice. The Panel concluded that the current levels of dietary exposure to AA are not of concern with respect to non-neoplastic effects. However, although the epidemiological associations have not demonstrated AA to be a human carcinogen, the margins of exposure (MOEs) indicate a concern for neoplastic effects based on animal evidence. © European Food SUMMARYFollowing a request from the European Commission, the Panel on Contaminants in the Food Chain (CONTAM Panel) was asked to deliver a scientific opinion on acrylamide (AA) in food. The Panel developed the draft scientific opinion which underwent a public consultation from 1 July 2014 to 15 September 2014. The comments received and how they were taken into account when finalising the scientific opinion were published in an EFSA Technical Report (EFSA, 2015).AA is a low molecular weight, highly water soluble, organic compound. It is used inter alia as an industrial chemical and in the production of polyacrylamides. Heightened concerns about exposure to AA arose in 2002 when it was discovered that it forms when certain foods are prepared at temperatures usually above 120 °C and low moisture. It forms, at least in part, due to a Maillard reaction between certain amino acids, such as asparagine, and reducing sugars. However, several other pathways and precursors have also been proposed to contribute to AA formation. AA forms in numerous baked or fried carbohydrate-rich f...

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The role of endogenous versus exogenous sources in the exposome of putative genotoxins and consequences for risk assessment

et al. 2022

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The “totality” of the human exposure is conceived to encompass life-associated endogenous and exogenous aggregate exposures. Process-related contaminants (PRCs) are not only formed in foods by heat processing, but also occur endogenously in the organism as physiological components of energy metabolism, potentially also generated by the human microbiome. To arrive at a comprehensive risk assessment, it is necessary to understand the contribution of in vivo background occurrence as compared to the ingestion from exogenous sources. Hence, this review provides an overview of the knowledge on the contribution of endogenous exposure to the overall exposure to putative genotoxic food contaminants, namely ethanol, acetaldehyde, formaldehyde, acrylamide, acrolein, α,β-unsaturated alkenals, glycation compounds, N-nitroso compounds, ethylene oxide, furans, 2- and 3-MCPD, and glycidyl esters. The evidence discussed herein allows to conclude that endogenous formation of some contaminants appears to contribute substantially to the exposome. This is of critical importance for risk assessment in the cases where endogenous exposure is suspected to outweigh the exogenous one (e.g. formaldehyde and acrolein).

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Acrylamide Analysis in Tobacco, Alternative Tobacco Products, and Cigarette Smoke

Cited by 32 publications

References 28 publications

Acrylamide content in cigarette mainstream smoke and estimation of exposure to acrylamide from tobacco smoke in Poland

Acrylamide content in cigarette mainstream smoke and estimation of exposure to acrylamide from tobacco smoke in Poland

Scientific Opinion on acrylamide in food

The role of endogenous versus exogenous sources in the exposome of putative genotoxins and consequences for risk assessment

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