Abstract
The levels of hemoglobin adducts of acrylamide (AA–Hb), a biomarker of acrylamide exposure, have not been reported for Japanese subjects. Herein, we determined the AA–Hb levels in a Japanese population and compared them with the estimated dietary intake from the duplicate diet method (DM) and a food frequency questionnaire (FFQ). One-day DM samples, FFQ, and blood samples were collected from 89 participants and analyzed for acrylamide. AA–Hb was analyzed using liquid chromatography tandem mass spectrometry and the N-alkyl Edman method. Participants were divided into tertiles of estimated acrylamide intake and geometric means (GMs) of AA–Hb adjusted for sex and smoking status. A stratified analysis according to smoking status was also performed. The average AA–Hb levels for all participants, never, past, and current smokers were 46, 38, 65, and 86 pmol/g Hb, respectively. GMs of AA–Hb levels in all participants were significantly associated with tertiles of estimated acrylamide intake from DM (p for trend = 0.02) and FFQ (p for trend = 0.04), although no association with smokers was observed. AA–Hb levels reflected smoking status, which were similar to values reported in Western populations, and they were associated with estimated dietary intake of acrylamide when adjusted for sex and smoking status.
Highlights
Acrylamide is a water-soluble chemical compound mainly produced in starchy foods during processing and cooking via a chemical reaction between asparagine and reducing sugars at high temperatures [1,2,3]
We evaluated the association between AA–Hb levels and estimated acrylamide intake obtained from the diet research method
The participants consisted of 89 healthy adults aged 20–78 years living near a metropolitan area in Japan
Summary
Acrylamide is a water-soluble chemical compound mainly produced in starchy foods during processing and cooking via a chemical reaction between asparagine and reducing sugars at high temperatures [1,2,3]. Agency for Research on Cancer classifies acrylamide as a group 2A carcinogen that is “probably carcinogenic to humans” [6]. In the EU, research on acrylamide in food and its risk assessment is being carried out vigorously and has been leading in the world. The European Food Safety Authority (EFSA) released its scientific opinion on acrylamide in food [7]. The EFSA conducted the monitoring of acrylamide levels in food from 2007 to 2010 and reported the analysis of 13,162 samples in 25 countries covering 10 different food categories [8]. The Europe Commission set indicative values for acrylamide in various foodstuffs [9]; for instance, the value in potato crisps was 1000 μg/kg. The EU Commission published an acrylamide database containing data on the amount of acrylamide in food ingredients [10]
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