Hemoglobin adducts of acrylamide in human blood – What has been done and what is next?

Acrylamide and Potential Risk of Diabetes Mellitus: Effects on Human Population, Glucose Metabolism and Beta-Cell Toxicity

“…These reactions occur between reducing sugars and asparagine [ 8 ]. Thus, AA in food does not form naturally and spontaneously, but it forms at high temperatures (>120 °C) in conditions when water is not used in its preparation, such as baking, toasting, frying or grilling [ 9 ]. Consequently, food items such as bread, French fries and potato chips are foods that often contain the highest concentrations of AA [ 10 ].…”

“…The assessment of acrylamide bioavailability is complex and difficult due to its fast metabolism to glycidmide in rodents. The half-life of free acrylamide in humans has been assessed to be only a few hours [ 9 ]. Acrylamide has a fast and total uptake via the gastrointestinal tract in rats, while intake via the dermal route is 25% of the used dose [ 14 ].…”

“…The adverse effects of AA on living systems have already been proven in animal models as well as in humans and they include neurotoxicity, genotoxicity and carcinogenicity as well as reproductive and developmental toxicity in animal species [ 25 , 26 , 27 , 28 , 29 ]. The neurotoxicity of AA is the only toxic effect that is indisputably exhibited in both human occupational exposure and laboratory animals [ 9 , 30 , 31 ]. AA is classified as a probable human carcinogen (Group 2A) by the International Agency of Research on Cancer (IARC) due to its genotoxicity and carcinogenicity in rodents [ 32 ].…”

Protective Effects of Wine Polyphenols on Oxidative Stress and Hepatotoxicity Induced by Acrylamide in Rats

“…Acrylamide (ACR) is a chemical contaminant that naturally forms during heat processing, at temperatures above 120 °C, by frying, roasting, toasting, grilling or baking of foods rich in carbohydrates and low in proteins [ 20 , 21 , 22 , 23 , 24 , 25 ]. It is abundant in fried and roasted potato, vegetable crisps, cocoa and roasted coffee, bread and pastry, cookies, as well as in tobacco smoke, and, in lower concentrations, in breakfast cereals, biscuits, crackers, roasted nuts, homemade food, human breast milk, infant milk powder and a range of baby foods [ 21 , 23 , 25 , 26 , 27 ]. ACR can be absorbed through the digestive tract, respiratory system or through the skin and after exposure can be rapidly distributed to many tissues and organs, such as the thymus, thyroid, liver, heart, brain, spleen, kidneys, as well as the human placenta and breast milk [ 21 , 25 , 27 , 28 ].…”

Formation and Identification of Six Amino Acid - Acrylamide Adducts and Their Cytotoxicity Toward Gastrointestinal Cell Lines

“…After ingestion, acrylamide can be metabolized to glycidamide, which, like acrylamide, can covalently bind to the N-terminal valine of hemoglobin (Hb) and form adducts. Hb adduct levels are associated with increased breast cancer risk, adverse peripheral nervous system symptoms, reduced serum insulin, etc ( 6 , 7 ). Besides, acrylamide and glycidamide can also react with the –NH 2 and –NH groups of purine and pyrimidine bases in DNA, inducing DNA damage and mutagenic consequences ( 7 ).…”