Profiling of mercapturic acids of acrolein and acrylamide in human urine after consumption of potato crisps*

Watzek, Nico; Scherbl, Denise; Feld, Julia; Berger, Franz; Doroshyenko, Oxana; Fuhr, Uwe; Tomalik-Scharte, Dorota; Baum, Matthias; Eisenbrand, Gerhard; Richling, Elke

doi:10.1002/mnfr.201200323

Cited by 66 publications

(66 citation statements)

References 50 publications

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“…Results were consistent in the low dose range reported in other studies (Table 1). Similar toxicokinetics and interindividual variations of acrylamide metabolites were observed in other studies in the urine of human volunteers [37,38]. For AAMA, the time of maximum concentration (t max ) was reported as 10.2 h at 2.7 μmol (C max ) and elimination half-life (t 1/2 ) was 14.2 h with the elimination coefficient (k e ) of 0.05 h −1 .…”

Section: Mercapturic Acid Metabolitessupporting

confidence: 80%

Metabolism of Acrylamide in Humans and Biomarkers of Exposure to Acrylamide

Kocadağlı

Gökmen

2016

Acrylamide in Food

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Section: Mercapturic Acid Metabolitessupporting

confidence: 80%

Metabolism of Acrylamide in Humans and Biomarkers of Exposure to Acrylamide

Kocadağlı

Gökmen

2016

Acrylamide in Food

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“…The acrylamide metabolite, AAMA, did not increase post-SHS exposure also. It is likely that sources other than tobacco smoke, such as diet, contributed to acrolein and acrylamide exposure to a greater extent than SHS (40, 41). …”

Section: Discussionmentioning

confidence: 99%

Intake of Toxic and Carcinogenic Volatile Organic Compounds from Secondhand Smoke in Motor Vehicles

Helen

Jacob

Peng

et al. 2014

Cancer Epidemiology, Biomarkers &Amp; Prevention

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Background Volatile organic compounds (VOCs) from tobacco smoke are associated with cancer, cardiovascular, and respiratory diseases. The objective of this study was to characterize the exposure of nonsmokers to VOCs from secondhand smoke (SHS) in vehicles using mercapturic acid metabolites. Methods Fourteen nonsmokers were individually exposed in the backseat to one hour of SHS from a smoker seating in the driver’s seat who smoked 3 cigarettes at 20 minute intervals in a stationary car with windows opened by 10 cm. Baseline and 0-8 h post-exposure mercapturic acid metabolites of 9 VOCs were measured in urine. Air-to-urine VOC ratios were estimated based on respirable particulates (PM2.5) or air nicotine concentration, and lifetime excess risk (LER) of cancer death from exposure to acrylonitrile, benzene, and 1,3-butadiene was estimated for adults. Results The greatest increase in 0-8 h post-exposure concentrations of mercapturic acids from baseline was MHBMA-3 (parent, 1,3-butadiene) (2.1-fold), then CNEMA (acrylonitrile) (1.7-fold), PMA (benzene) (1.6-fold), MMA (methylating agents) (1.6-fold), and HEMA (ethylene oxide) (1.3-fold). The LER of cancer death from exposure to acrylonitrile, benzene, and 1,3-butadiene in SHS for 5 hour a week ranged from 15.5×10−6 to 28.1×10−6 for adults, using air nicotine and PM2.5 to predict air VOC exposure, respectively. Conclusion Nonsmokers have significant intake of multiple VOCs from breathing SHS in cars, corresponding to health risks that exceed the acceptable level. Impact Smoking in cars may be associated with increased risks of cancer, respiratory, and cardiovascular diseases among nonsmokers.

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“…After ingestion of self-prepared or commercial potato crisps with AA at dose levels of 0.6-14.8 µg/kg b.w., elimination half-lives of 12-17 hours and 20-38 hours were observed for AAMA and GAMA, respectively, and considerable interindividual variations were noted (Fuhr et al, 2006;Doroshyenko et al, 2009;Watzek et al, 2012b). From the rodent studies conducted with different doses of AA (Table 16), an inverse relation appears to exist between dose and epoxidation of AA to GA, i.e.…”

Section: Excretionmentioning

confidence: 99%

“…The excretion of mercapturic acid metabolites was measured in human urine collected up to 72 hours after consumption of potato crisps (Watzek et al, 2012b). The intake was of home-prepared potato crisps corresponding to ca.…”

Section: Human Studiesmentioning

confidence: 99%

Scientific Opinion on acrylamide in food

Publication¹

2015

EFS2

342

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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Profiling of mercapturic acids of acrolein and acrylamide in human urine after consumption of potato crisps*

Abstract: Our results indicate substantially higher exposure to AC from potato crisps than to AA. Total AC in such foods may encompass bioavailable AC forms not detected by headspace GC/MS. Both findings may also apply to other heat processed foods.

Cited by 66 publications

References 50 publications

Metabolism of Acrylamide in Humans and Biomarkers of Exposure to Acrylamide

Metabolism of Acrylamide in Humans and Biomarkers of Exposure to Acrylamide

Intake of Toxic and Carcinogenic Volatile Organic Compounds from Secondhand Smoke in Motor Vehicles

Scientific Opinion on acrylamide in food

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