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Hemoglobin adducts as a measure of variations in exposure to acrylamide in food and comparison to questionnaire data
Stockholm University, Faculty of Science, Department of Materials and Environmental Chemistry (MMK), Environmental Chemistry.
Stockholm University, Faculty of Science, Department of Materials and Environmental Chemistry (MMK), Environmental Chemistry.
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2012 (English)In: Food and Chemical Toxicology, ISSN 0278-6915, E-ISSN 1873-6351, Vol. 50, no 7, 2531-2539 p.Article in journal (Refereed) Published
Abstract [en]

Measurement of haemoglobin (Hb) adducts from acrylamide (AA) and its metabolite glycidamide (GA) is a possibility to improve the exposure assessment in epidemiological studies of AA intake from food. This study aims to clarify the reliability of Hb-adduct measurement from individual single samples for exposure assessment of dietary AA intake. The intra-individual variations of AA- and GA-adduct levels measured in blood samples collected over 20 months from 13 non-smokers were up to 2-fold and 4-fold, respectively. The corresponding interindividual variations observed between 68 non-smokers, with large differences in AA intake, were 6-fold and 8-fold, respectively. The intra-individual variation of the GA-to-AA-adduct level ratio was up to 3-fold, compared to 11-fold between individuals (n = 68). From AA-adduct levels the average AA daily intake (n = 68) was calculated and compared to that estimated from dietary history methodology: 0.52 and 0.67 mu g/kg body weight and day, respectively. At an individual level the measures showed low association (Rs = 0.39). Conclusions: Dietary AA is the dominating source to measured AA-adduct levels and corresponding inter- and intra-individual variations in non-smokers. Measurements from single individual samples are useful for calculation of average M intake and its variation in a cohort, and for identification of individuals only from extreme intake groups.

Place, publisher, year, edition, pages
2012. Vol. 50, no 7, 2531-2539 p.
Keyword [en]
Acrylamide, Dietary intake, Glycidamide, Dietary history methodology, Individual variation, Food frequency questionnaire
National Category
Materials Chemistry
URN: urn:nbn:se:su:diva-81808DOI: 10.1016/j.fct.2012.04.004ISI: 000307320200038OAI: diva2:566850


Available from: 2012-11-09 Created: 2012-11-01 Last updated: 2012-11-09Bibliographically approved

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