Hemoglobin adducts as a measure of variations in exposure to acrylamide in food and comparison to questionnaire data
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
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.
Acrylamide, Dietary intake, Glycidamide, Dietary history methodology, Individual variation, Food frequency questionnaire
IdentifiersURN: urn:nbn:se:su:diva-81808DOI: 10.1016/j.fct.2012.04.004ISI: 000307320200038OAI: oai:DiVA.org:su-81808DiVA: diva2:566850