Gas Chromatographic--Mass Spectrometric Analysis of Acrylamide and Acetamide in Cigarette Mainstream Smoke after On-Column Injection

Diekmann, Joerg; Wittig, Arno; Stabbert, Regina

doi:10.1093/chromsci/46.7.659

Cited by 31 publications

(39 citation statements)

References 30 publications

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“…Total particulate matter (TPM) is the portion of the mainstream cigarette smoke which is caught in the smoke trap. In the presented study, acrylamide was assayed only in the particulate phase of smoke stream, because the content of the tested compound in the vapour phase is very small [13]. Total particulate matter samples were collected on glass fibre filters (100% borosilicate glass, diameter 92 mm, weight 220 g/m 2 , thickness 1 mm, retaining power 0.3 μm, pH-value 7.2-7.8; Borgwaldt Technik GmbH, Hamburg, Germany).…”

Section: Methodsmentioning

confidence: 99%

“…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: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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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“…AA is a component of tobacco smoke (US-EPA, 2010; FAO/WHO, 2011), and hence smoking as well as passive smoking are an important source of human exposure to AA. Diekmann et al (2008) speculated on the formation pathways of AA in cigarette smoke proposing three possibilities: (i) the (reversible) reaction of ammonia with acrylic acid and acetic acid (all present in mainstream smoke) that would result in AA (and acetamide) formation, (ii) through the Maillard reaction from the condensation of asparagine and reducing sugars (both reported to be present in tobacco), and (iii) through the oxidation of acrolein to acrylic acid, that would then react with ammonia to form AA.…”

Section: Potential Non-dietary Sources Of Exposurementioning

confidence: 99%

Scientific Opinion on acrylamide in food

Publication¹

2015

EFS2

329

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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“…It is produced in starchy foods such as crisps, bread, crackers, biscuits and breakfast cereals during high-temperature cooking by Maillard reaction (Richarme et al, 2016). Cigarette and tobacco smoke are also one of the main routes of exposure to AA (Diekmann, Wittig, Stabbert, 2008). After AA absorption in the body, it is metabolized by direct conjugation with glutathione or oxidized to glycidamide resulted in the production of reactive oxygen species (ROS) and induction of lipid peroxidation and apoptosis in cells (Kocadağlı, Gökmen, 2015).…”

Section: Introductionmentioning

confidence: 99%

Protective effect of citrus lemon on inflammation and adipokine levels in acrylamide-induced oxidative stress in rats

Haidari

Mohammadshahi

Zarei

et al. 2019

Braz. J. Pharm. Sci.

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The high exposure to acrylamide (AA) due to smoking and increased consumption of processed and fast foods in recent years, has become one of the health threatening problems. This study examined the effect of lemon juice on inflammation and adipokines in acrylamide-induced oxidative stress in rats. Forty animals were divided into five groups. Toxicity was induced by AA (35mg/kg) for two weeks in all groups except normal control group. After that, lemon juice in three doses was administrated to treatment groups for 4 weeks. Serum levels of adipokines and inflammatory parameters and both serum and liver levels of oxidative stress parameters were measured. The results showed groups were received AA had significant higher levels of malondialdehyde, tumor necrosis factor alpha, leptin and C-reactive protein and lower levels of total antioxidant capacity compared to the negative control group. Lemon juice in all three doses significantly improved serum levels of TAC, MDA, TNFα and hs-CRP in treated groups. Also, 7.5 ml/kg lemon juice significantly decreased leptin levels. However, lemon juice had no significant effect on adiponectin levels. This study suggests lemon juice as a potential dietary alternative could attenuate leptin levels and manage oxidative and inflammatory damages in acrylamide-induced toxicity in rats.

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Gas Chromatographic--Mass Spectrometric Analysis of Acrylamide and Acetamide in Cigarette Mainstream Smoke after On-Column Injection

Cited by 31 publications

References 30 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

Protective effect of citrus lemon on inflammation and adipokine levels in acrylamide-induced oxidative stress in rats

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