Hemoglobin adducts as a measure of variations in exposure to acrylamide in food and comparison to questionnaire data

Vikström, Anna; Warholm, Margareta; Paulsson, Birgit; Axmon, Anna; Wirfält, Elisabet; Törnqvist, Margareta

doi:10.1016/j.fct.2012.04.004

Cited by 43 publications

(42 citation statements)

References 63 publications

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“…In contrast to risk assessment by biomarkers, evaluation of acrylamide from diet is noninvasive and relatively accurate which is thus regarded as a valid approach to be adopted in establishing guidelines for specific food recommendations. Previous study showed well-designed FFQ were good proxies for estimating average levels of acrylamide for non-smokers 24 . Although the use of FFQs has limitations of possible misclassification, they are the only feasible way in large epidemiological studies to assess the intake of the relevant acrylamide-containing foods over a long time period 38 .…”

Section: Discussionmentioning

confidence: 98%

“…In order to restrict the influence of smoking on acrylamide exposure, our analysis was conducted among 2534 non-smoking participants. Thus, diet is the main source of exposure to acrylamide in non-smokers 24 . Independent t-test and Chi-square tests were used for continuous and categorical variables respectively to compare the baseline characteristics between men and women.…”

Section: Methodsmentioning

confidence: 99%

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Dietary acrylamide exposure was associated with mild cognition decline among non-smoking Chinese elderly men

Liu

Tse

Chen

et al. 2017

Sci Rep

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The aim of the study is to explore the longitudinal association of dietary acrylamide exposure with cognitive performance in Chinese elderly. The analysis was conducted among 2534 non-smoking elderly men and women based on a prospective study, Mr. and Ms. OS Hong Kong. Dietary acrylamide intake was assessed by food frequency questionnaires with data on local food contamination, derived from the first Hong Kong Total Diet Study. Global cognitive function was assessed by Cantonese version of Mini-Mental State Exam (MMSE) at the baseline and the 4th year of follow-up. Multivariable-adjusted linear and logistic regression models were used to assess the associations of dietary acrylamide with MMSE score changes or risk of poor cognition. The results indicated that among men with MMSE ≥ 18, each one SD increase of acrylamide decreased MMSE score by 7.698% (95%CI: −14.943%, −0.452%; p = 0.037). Logistic regression revealed an increased risk of poor cognition (MMSE ≤ 26) in men with HR of 3.356 (1.064~10.591, p = 0.039). The association became non-significance after further adjustment for telomere length. No significant association was observed in women. Dietary acrylamide exposure was associated with a mild cognitive decline or increased risk of poor cognition over a 4-year period in non-smoking Chinese elderly men.

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Section: Discussionmentioning

confidence: 98%

Section: Methodsmentioning

confidence: 99%

Dietary acrylamide exposure was associated with mild cognition decline among non-smoking Chinese elderly men

Liu

Tse

Chen

et al. 2017

Sci Rep

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“…A few studies compared AA levels estimated from FFQs to biomarkers of AA exposure (AA-Hb and GA-Hb) and reported low correlations (Wilson et al, 2009cVikström et al, 2012;Ferrari et al, 2013). However, this is not surprising since FFQs and Hb-adducts measure different aspects of AA exposure, i.e.…”

Section: Considerations On the Interpretation Of The Epidemiological mentioning

confidence: 99%

“…A low correlation of these measures was observed at an individual level (Rs = 0.39). The authors concluded that dietary AA is the dominating source for measured AA-adduct levels and corresponding inter-and intra-individual variations in non-smokers, and that measurements from single individual samples are useful for calculation of average AA intake (Vikström et al, 2012). Huang et al (2012) studied 51 AA-exposed workers and 34 controls to explore the effect of genetic polymorphisms of CYP2E1, mEH3, mEH4, GSTT1 and GSTM1 on AA and GA-Hb adduct levels.…”

Section: Human Studiesmentioning

confidence: 99%

Scientific Opinion on acrylamide in food

Publication¹

2015

EFS2

332

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 Hb adducts are selected as alternative biomarkers for the exposure assessment in epidemiological studies of dietary acrylamide. Two adducts, N-carbamoylethylvaline (AAVal) and N-(R,S)-2-hydroxy-2-carbamoylethylvaline (GAVal), have been identified and regarded as important biomarkers for evaluating the in vivo exposure dose of acrylamide [12,13]. The DNA and Hb adducts of acrylamide have been regarded as long-term and mid-term exposure biomarkers in toxicokinetic and epidemiologic studies, respectively.…”

Section: Introductionmentioning

confidence: 99%

Comprehensive profiling of mercapturic acid metabolites from dietary acrylamide as short-term exposure biomarkers for evaluation of toxicokinetics in rats and daily internal exposure in humans using isotope dilution ultra-high performance liquid chromatography tandem mass spectrometry

Wang

Cheng

Zhang

et al. 2015

Analytica Chimica Acta

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Hemoglobin adducts as a measure of variations in exposure to acrylamide in food and comparison to questionnaire data

Cited by 43 publications

References 63 publications

Dietary acrylamide exposure was associated with mild cognition decline among non-smoking Chinese elderly men

Dietary acrylamide exposure was associated with mild cognition decline among non-smoking Chinese elderly men

Scientific Opinion on acrylamide in food

Comprehensive profiling of mercapturic acid metabolites from dietary acrylamide as short-term exposure biomarkers for evaluation of toxicokinetics in rats and daily internal exposure in humans using isotope dilution ultra-high performance liquid chromatography tandem mass spectrometry

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