Dietary intake of acrylamide in Sweden

Svensson, Kettil; Abramsson, Lilianne; Becker, Wulf; Glynn, Anders; Hellenäs, Karl-Erik; Lind, Ylva; Rosén, Johan

doi:10.1016/s0278-6915(03)00188-1

Cited by 295 publications

(176 citation statements)

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“…The amounts of AA in mg per kg food were as follows (median values): potato crisps 980, French fries 410, fried potato 300, cookies/ biscuits/wafers 230, crisp bread/thin unleavened bread 135, bread 40, breakfast cereals 100, tortilla crisps 150, pop corn 390 and coffee 25. Later a Danish study (Granby and Fagt, 2004) indicated that the AA value for coffee reported by Svensson et al (2003) was too high as a general estimate. This has recently been confirmed by researchers at the Swedish National Food Administration, who now give 12 mg per kg as a better general estimate of the AA content in Swedish coffee (personal communication K-E Hellenäs, Sw. NFA).…”

Section: Estimation Of Aa Intakes From Foodsmentioning

confidence: 99%

“…Information on the AA content in Swedish foods was obtained from Svensson et al (2003) that list 10 food items/groups as the major dietary sources. The amounts of AA in mg per kg food were as follows (median values): potato crisps 980, French fries 410, fried potato 300, cookies/ biscuits/wafers 230, crisp bread/thin unleavened bread 135, bread 40, breakfast cereals 100, tortilla crisps 150, pop corn 390 and coffee 25.…”

Section: Estimation Of Aa Intakes From Foodsmentioning

confidence: 99%

“…Seventy-two percent of the reported snacks during that period were potato crisps; 22% tortilla crisps and 5% pop corn. Similarly, 40% of the high-fat cakes and cookies corresponded to the category cookies/biscuits/wafers (according to Svensson et al (2003)) and 60% to Danish pastries or different filled cakes, whereas the low-fat cakes and cookies mainly were soft wheat bread and buns. As a consequence, and for the purpose of this paper, we were able to identify and estimate the AA intakes for eight food groups: French fries, fried potatoes, breakfast cereal, coffee, bread, crisp bread, snacks and cakes and cookies.…”

Section: Estimation Of Aa Intakes From Foodsmentioning

confidence: 99%

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Associations between estimated acrylamide intakes, and hemoglobin AA adducts in a sample from the Malmö Diet and Cancer cohort

et al. 2007

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Objective: To examine the coherence of estimated intakes of acrylamide (AA) from foods, with hemoglobin (Hb) AA adduct levels, an objective marker of environmental AA exposure. Design: A cross-sectional study. Setting: The Malmö Diet and Cancer study, a large population-based prospective cohort (n ¼ 28 098) in the south of Sweden. Subjects: A sample of non-smoking (n ¼ 70) and smoking (n ¼ 72) women and men selected to obtain large variation in Hb AA adducts. Methods: Self-reported data on the usual consumption of foods were combined with published data on the AA content in Swedish foods. The Hb AA adduct levels were determined by a modified Edman degradation method. Linear regression and correlation analysis examined associations between estimated AA intakes, and Hb AA adducts. Results: In randomly selected individuals (n ¼ 40), the estimated median AA intake was 28 mg per day. In linear regression models, adjusting for sex, significant associations were seen in non-smokers between Hb AA adducts and estimated AA from foods (P ¼ 0.006). In smokers both AA from foods (P ¼ 0.006) and the calculated amount of tobacco consumed (P ¼ 0.003) were significantly associated with Hb AA adducts. Positive partial correlations between dietary AA estimates and Hb AA adducts were seen in smoking men (r ¼ 0.37) and women (r ¼ 0.59), and in non-smoking men (r ¼ 0.60), but not in non-smoking women. Conclusions: This study suggests that both diet and tobacco are important sources of the environmental AA exposure, although the lack of correlations in non-smoking women cast doubt on the validity of dietary AA intake estimates used in cancer epidemiology, or suggest that unrecognized factors may influence the internal dose measure of AA exposure.

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Section: Estimation Of Aa Intakes From Foodsmentioning

confidence: 99%

Section: Estimation Of Aa Intakes From Foodsmentioning

confidence: 99%

Section: Estimation Of Aa Intakes From Foodsmentioning

confidence: 99%

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Associations between estimated acrylamide intakes, and hemoglobin AA adducts in a sample from the Malmö Diet and Cancer cohort

et al. 2007

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“…The average intake for adults in Sweden, the Netherlands and Norway has been estimated to approximately 0.5 µg/kg body weight (bw) per day (i.e. about 35 µg/day) [23][24][25]. A higher intake was estimated for children [24,25].…”

mentioning

confidence: 99%

“…According to Svensson et al. the main source of the average AA intake in Sweden is coffee, contributing to about 40 % [23]. Potato products (potato crisps, French fries, fried potato products), contribute to about 35 % of the total intake; bread, crisp bread and biscuits to about 20 %, snacks (except potato crisps) to a few percent, and breakfast cereals contribute to a few percent.…”

mentioning

confidence: 99%