Variations in the estimated intake of acrylamide from food in the Japanese population

Abstract

Background: Due to concerns of carcinogenicity, it is necessary to assess long-term acrylamide exposure in individuals. Whether the available methods of estimating acrylamide intake can indicate long-term exposure remains unknown. We examined variations in the estimated dietary acrylamide intake of the Japanese population. Methods: The study included 240 participants aged 40-74 years who were a part of the Japan Public Health Center-based Prospective Study for the Next Generation (JPHC-NEXT). Twelve-day dietary records (DRs) were collected over a one-year period, and food frequency questionnaires (FFQs) were collected twice during the year. Dietary acrylamide intake was estimated from an acrylamide content database. Within-individual variations and between-individual variations were calculated using the random effects model. A linear regression analysis was performed to identify foods with large between-individual variations. Results: The ratios of within-individual variance to between-individual variation were 3.2 for men and 4.3 for women. Days of DRs required to estimate the usual individual intake within 20% of the true mean intake with 95% confidence were 60 days for men and 66 days for women. Coffee/cocoa, potato, and green tea contributed to between-individual variations, in that order, and seven foods contributed to 93% of the between-individual variation. Conclusions: Estimating the acrylamide intake using DRs requires an extended data collection period to estimate the intragroup ranking and habitual intake of individuals. Long-term exposure assessments should be based on methods with less potential for measurement errors, such as the use of biomarkers.

A Review of Dietary Intake of Acrylamide in Humans

“…A Norwegian study evaluated the AA intake of pregnant women and their children at 3 and 7 years of age but did not report the estimated AA intake among the children [ 22 ]. A recent Japanese study, evaluating the AA intake twice within one year using a combination of DQ and 12 days DR, reported that the ratios of intra- and inter-individual variation were 3.2 for men and 4.3 for women [ 95 ]. Preferably, future studies of adverse health outcomes that have a long latent time, such as cancer, would benefit from consumption data collection using DQs that covers long-term food habits that are assessed multiple times to evaluate intra-individual variation over time.…”

Mitigation of acrylamide by cations in Chinese fried bread, youtiao

“…In China, the average consumption of youtiao is 3.24 g/day/person, and the average consumption of youtiao in Northern and Southern China is 5.28 and 1.45 g/day/person, respectively (CFSA, 2012). The mean dietary exposure to AA for the Chinese population is estimated to be 0.319 μg/kg bw/day (Gao et al, 2016), which is relatively lower than that at the international level (1 μg/kg bw/day) as assessed by JECFA ( 2011), but higher than that in China's neighbour, Japan (0.15 μg/kg bw/day for men and 0.19 μg/kg bw/day for women) (Kito et al, 2020). The latest three Chinese Total Diet Study (TDS) showed a notable upward trend in AA exposure (Gao et al, 2016).…”

Utilization of plant extracts to control the safety and quality of fried foods—A review

“…and coffee (Kito et al, 2020;Oke et al, 2018). There are many ways that AA can be generated during food processing, among which asparagine and acrylic acid pathways are the most studied.…”

“…AA contains two active sites (an amino group and a double bond), which lead to hydroxylation and Michael addition reactions (Liu et al., 2015). AA is found in a variety of foods, including potatoes (such as potato chips and French fries), cereals (such as bread and biscuits), fried foods (such as fried meat products), and coffee (Kito et al., 2020; Oke et al., 2018). There are many ways that AA can be generated during food processing, among which asparagine and acrylic acid pathways are the most studied.…”