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Internal doses of acrylamide and glycidamide in mice fed diets with low acrylamide contents
Stockholm University, Faculty of Science, Department of Environmental Chemistry.
Stockholm University, Faculty of Science, Department of Environmental Chemistry.
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2008 (English)In: Molecular Nutrition & Food Research, ISSN 1613-4125, E-ISSN 1613-4133, Vol. 52, no 8, 974-980 p.Article in journal (Refereed) Published
Abstract [en]

The formation of acrylamide during heating of certain foodstuffs constitutes a potential health hazard. The health risk assessment should be based on knowledge about the relation between dietary exposure to acrylamide and internal doses of acrylamide and its genotoxic metabolite glycidamide. The primary aim of this study in mice was to measure these relationships at low levels of acrylamide intake through the diet. A secondary aim was to clarify which extraction method should be used when analyzing acrylamide in food in order to obtain a correct measure of the acrylamide that is available for absorption. In the analysis procedure, alkaline extraction has earlier shown much higher measured acrylamide levels in certain foods compared to water extraction. In this subcronic study the administered diets were composed to give five levels of acrylamide intakes between 3 and 50 mug/kg body weight per day (calculated on figures obtained after water extraction). Internal doses of acrylamide and glycidamide were measured through hemoglobin (Hb)-adducts. The results showed linear relationships between the exposure of acrylamide and Hb-adduct levels from both acrylamide and glycidamide at these low exposure levels. The study also showed that the "extra" acrylamide measured with alkaline extraction does not correspond to bioavailable acrylamide.

Place, publisher, year, edition, pages
2008. Vol. 52, no 8, 974-980 p.
Keyword [en]
Acrylamide, Diet, Glycidamide, Hemoglobin adducts, Internal dose
URN: urn:nbn:se:su:diva-14310DOI: 10.1002/mnfr.200700341ISI: 000258965300015PubMedID: 18496815OAI: diva2:180830
Available from: 2008-08-22 Created: 2008-08-22 Last updated: 2010-03-23Bibliographically approved
In thesis
1. Improved basis for cancer risk assessment of acrylamide from food: Determination of glycidamide in vivo doses
Open this publication in new window or tab >>Improved basis for cancer risk assessment of acrylamide from food: Determination of glycidamide in vivo doses
2010 (English)Doctoral thesis, comprehensive summary (Other academic)
Abstract [en]

Acrylamide is formed in heat processing of many common foods. According to animal cancer tests acrylamide is a carcinogen. To estimate the cancer risk from exposure via food, the response at high doses in the cancer tests with rats has to be extrapolated to the exposure levels in humans. Acrylamide is biotransformed to the epoxide glycidamide, which is assumed to be the cancer-risk increasing agent. Therefore in vivo doses of both acrylamide and glycidamide should be measured in rats and humans and related to the acrylamide intake. In vivo doses (area under the time-concentration curve, AUC) of reactive compounds can be determined from measured reaction products, adducts, to hemoglobin (Hb).

A study in mice showed that the food matrix does not have an influence on the absorbed amount of acrylamide from food. There was a linear dose-response of Hb-adduct levels from acrylamide and glycidamide.

For cancer risk assessment it is important to describe variations between individuals in intake and in AUC. Hb-adduct levels of acrylamide and glycidamide were studied in two large groups. In non-smokers the acrylamide and glycidamide-adduct levels varied with a factor of 5 and 8, respectively. The influence of other compounds in the diet on metabolic formation/elimination of glycidamide was demonstrated by associations between the ratio of glycidamide-to-acrylamide-adduct levels and alcohol intake. Furthermore, a non-linearity between glycidamide and acrylamide-adduct levels was shown at low exposure levels. AUCs from acrylamide and glycidamide in rats exposed as in the cancer tests were measured and compared with AUCs in humans exposed to acrylamide through food. The AUC of glycidamide per given dose of acrylamide was somewhat higher in humans than in the rats. Altogether the generated data could be used to improve the cancer risk estimate of acrylamide in food. The obtained data strengthen earlier preliminary cancer risk estimates of acrylamide.

Place, publisher, year, edition, pages
Stockholm: Department of Materials and Environmental Chemistry (MMK), Stockholm University, 2010. 44 p.
National Category
Environmental Sciences
Research subject
Environmental Chemistry
urn:nbn:se:su:diva-37757 (URN)978-91-7447-012-3 (ISBN)
Public defence
2010-04-16, Magnélisalen, Kemiska övningslaboratoriet, Svante Arrhenius väg 16 B, Stockholm, 10:00 (English)
At the time of the doctoral defense, the following papers were unpublished and had a status as follows: Paper 4: Manuscript. Paper 5: Manuscript.Available from: 2010-03-25 Created: 2010-03-22 Last updated: 2010-05-17Bibliographically approved

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Vikström, Anna C.Paulsson, BirgitAthanassiadis, IoannisTörnqvist, Margareta
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Department of Environmental ChemistryDepartment of Materials and Environmental Chemistry (MMK)
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