Human exposure and internal dose assessments of acrylamide in food

Dybing, Erik; Pb, Farmer; Andersen, Melvin E.; Fennell, Timothy R.; Lalljie, Sam P.D.; Müller, D.J.G.; Olin, Stephen S.; Petersen, Barbara J.; Schlatter, Josef Rudolf; Scholz, Gabriele; Scimeca, Joseph A.; Slimani, Nadia; Törnqvist, Margareta; Tuijtelaars, Sandra; Verger, P

doi:10.1016/j.fct.2004.11.004

Cited by 346 publications

(245 citation statements)

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“…Increasingly, however, direct and indirect evidence points to adverse effects of industrially processed foods on the pandemic of obesity (Swinburn et al, 2004;Astrup et al, 2008) and of various chronic diseases such as type II diabetes (van Dam et al, 2002), cardiovascular disease (Hu et al, 2000;Fung et al, 2004) and cancer (Kesse et al, 2006;Ambrosini et al, 2008;Campbell et al, 2008;Chajes et al, 2008). Of particular concern are specific features of highly processed foods such as the fact that they are high in energy, fats, sugar and salt and poor in dietary fibre (Astrup et al, 2008), that other compounds may be added or generated during food processing (for example, colourants, additives, acrylamide, trans-fatty acids) (Dybing et al, 2005;Astrup et al, 2008;McCarthy et al, 2008) and that they are usually consumed in large portion sizes (Matthiesen et al, 2003). Trans-fatty acid formation, for example, results from industrial partial hydrogenation of vegetable oils (hardened vegetable oils) (Sommerfeld, 1983).…”

Section: Discussionmentioning

confidence: 99%

Contribution of highly industrially processed foods to the nutrient intakes and patterns of middle-aged populations in the European Prospective Investigation into Cancer and Nutrition study

et al. 2009

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Section: Discussionmentioning

confidence: 99%

Contribution of highly industrially processed foods to the nutrient intakes and patterns of middle-aged populations in the European Prospective Investigation into Cancer and Nutrition study

et al. 2009

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“…9 The ORs for increasing quartiles of total acrylamide intake were 1.21 (95% CI, 0.94-1.57), 1.14 (95% CI, 0.86-1.51) and 1.20 (95% CI, 0.88-1.63) as compared to the lowest quartile, with no trend in risk (p 5 0.35). When we excluded the contribution of white bread consumption from the estimate of acrylamide intake, the OR for the highest vs. lowest quartile of acrylamide was 0.87 (95% CI, 0.65-1.14).…”

Section: Dear Sirmentioning

confidence: 99%

Dietary acrylamide and renal cell cancer

Pelucchi

Galeone

Maso

et al. 2006

Intl Journal of Cancer

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Dear Sir,In a previous report, 1 we provided information on the relation between acrylamide intake and risk of cancers of the upper aero-digestive tract, colorectum, breast, ovary and prostate, using data from a series of Italian and Swiss case-control studies. No significant association emerged for any of the cancer sites considered, with odds ratios (OR) for the highest level of acrylamide intake ranging between 0.92 for prostate cancer and 1.23 for laryngeal cancer. New data are now available on renal cell cancer (RCC) from an Italian case-control study conducted using the same methods and food frequency questionnaire. To our knowledge, only 2 Swedish case-control studies have provided data on the issue, 2,3 and found no association between acrylamide intake (OR 5 0.8; 95% confidence interval (CI), 0.4-1.7, and OR 5 1.1; 95% CI, 0.7-1.8, for the highest versus lowest quartile) and risk of kidney and RCC, respectively.The general scheme of the study and methods have been described elsewhere. 1,4 Briefly, a case-control study of RCC was conducted between 1992 and 2004 in 4 Italian areas. Cases were 767 patients (494 men, 273 women) with incident, histologically confirmed RCC, recruited in a network of major teaching and general hospitals in the areas under surveillance. Controls were 1,534 subjects (988 men, 546 women), matched with cases by study centre, sex and age, admitted to the same hospitals for acute non-neoplastic conditions, unrelated to known or potential risk factors for RCC nor to long-term modifications of diet.Cases and controls were questioned during their hospital stay by trained interviewers. Information on diet was based on a food frequency questionnaire including 78 foods and recipes, that showed satisfactory validity and reproducibility. 5,6 Among the items in the food frequency questionnaire, those considered for the estimation of acrylamide intake were consumption of fried/ baked potatoes, coffee, ''cappuccino'' (white coffee), bread, pizza, fried meat and fish, sweet biscuits, crackers, breadsticks and melba toast. The mean acrylamide content of each food was obtained from resources made available on the Internet by the World Health Organization (WHO, http://www.who.int/foodsaf ety/chem/en/) and the French Agency for Food Safety (AFSSA, http://www.afssa.fr). 7,8 For those foods that are prepared in a similar way in Italy and France (e.g., bread), we preferred -when available -data from the latter source.We estimated the ORs and the corresponding 95% CI using multiple conditional logistic regression models, conditioned on study centre, sex and quinquennia of age, and adjusted for year of interview, education (<7, 7-11, 12 years), smoking habit (never, ex, current smokers of <15, 15 to < 25, 25 cigarettes per day), alcohol consumption (never, ex, current drinkers of <21, 21 drinks per week), body mass index (<25, 25 to < 30, 30 kg/m 2 ), occupational physical activity (mainly standing/sitting, intermediate, heavy/strenuous), family history of kidney cancer and energy intake (in quintiles)....

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“…This was later confirmed by others (Rosén and Hellenäs, 2002;World Health Organisation, 2002). To date a number of reports on the AA content of foods have been published, databases of the AA content in foods have been established, and researchers have estimated the average exposures to dietary AA in different populations (Dybing et al, 2005). Encouraged by the reports and the ensuing debate, the food industry has adjusted the manufacturing procedures to reduce the AA content of some marketed food products (CIAA, 2005).…”

Section: Introductionmentioning

confidence: 99%

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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Human exposure and internal dose assessments of acrylamide in food

Cited by 346 publications

References 103 publications

Contribution of highly industrially processed foods to the nutrient intakes and patterns of middle-aged populations in the European Prospective Investigation into Cancer and Nutrition study

Contribution of highly industrially processed foods to the nutrient intakes and patterns of middle-aged populations in the European Prospective Investigation into Cancer and Nutrition study

Dietary acrylamide and renal cell cancer

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

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