Dietary determinants for Hb-acrylamide and Hb-glycidamide adducts in Danish non-smoking women
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Dietary determinants for Hb-acrylamide and Hb-glycidamide adducts in Danish non-smoking women. / Outzen, Malene; Egeberg, Rikke; Dragsted, Lars Ove; Christensen, Jane; Olesen, Pelle T; Frandsen, Henrik; Overvad, Kim; Tjønneland, Anne; Olsen, Anja.
In: British Journal of Nutrition, Vol. 105, No. 9, 2011, p. 1381-1387.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Dietary determinants for Hb-acrylamide and Hb-glycidamide adducts in Danish non-smoking women
AU - Outzen, Malene
AU - Egeberg, Rikke
AU - Dragsted, Lars Ove
AU - Christensen, Jane
AU - Olesen, Pelle T
AU - Frandsen, Henrik
AU - Overvad, Kim
AU - Tjønneland, Anne
AU - Olsen, Anja
PY - 2011
Y1 - 2011
N2 - Acrylamide (AA) is a probable human carcinogen that is formed in heat-treated carbohydrate-rich foods. The validity of FFQ to assess AA exposure has been questioned. The aim of the present cross-sectional study was to investigate dietary determinants of Hb-AA and Hb-glycidamide (GA) adducts. The study included 537 non-smoking women aged 50-65 years who participated in the Diet, Cancer and Health cohort (1993-97). At study baseline, blood samples and information on dietary and lifestyle variables obtained from self-administered questionnaires were collected. From blood samples, Hb-AA and Hb-GA in erythrocytes were analysed by liquid chromatography/MS/MS. Dietary determinants were evaluated by multiple linear regression analyses adjusted for age and smoking behaviour among ex-smokers. The median for Hb-AA was 35 pmol/g globin (5th percentile 17, 95th percentile 89) and for Hb-GA 21 pmol/g globin (5th percentile 8, 95th percentile 49). Of the dietary factors studied, intakes of coffee and chips were statistically significantly associated with a 4% per 200g/d (95% CI 2, 7; P<00001) and an 18% per 5g/d (95% CI 6, 31; P=0002) higher Hb-AA, respectively. This model explained 17% of the variation in Hb-AA. Intakes of coffee and biscuits/crackers were statistically significantly associated with a 3% per 200g/d (95% CI 1, 6; P=0005) and 12% per 10g/d (95% CI 3, 23; P=001) higher Hb-GA, respectively. This model explained 12% of the variation in Hb-GA. In conclusion, only a few dietary determinants of Hb-AA and Hb-GA were identified. Thus, the present study implies that dietary intake measured by an FFQ explains only to a limited extent the variation in Hb-AA and Hb-GA concentrations.
AB - Acrylamide (AA) is a probable human carcinogen that is formed in heat-treated carbohydrate-rich foods. The validity of FFQ to assess AA exposure has been questioned. The aim of the present cross-sectional study was to investigate dietary determinants of Hb-AA and Hb-glycidamide (GA) adducts. The study included 537 non-smoking women aged 50-65 years who participated in the Diet, Cancer and Health cohort (1993-97). At study baseline, blood samples and information on dietary and lifestyle variables obtained from self-administered questionnaires were collected. From blood samples, Hb-AA and Hb-GA in erythrocytes were analysed by liquid chromatography/MS/MS. Dietary determinants were evaluated by multiple linear regression analyses adjusted for age and smoking behaviour among ex-smokers. The median for Hb-AA was 35 pmol/g globin (5th percentile 17, 95th percentile 89) and for Hb-GA 21 pmol/g globin (5th percentile 8, 95th percentile 49). Of the dietary factors studied, intakes of coffee and chips were statistically significantly associated with a 4% per 200g/d (95% CI 2, 7; P<00001) and an 18% per 5g/d (95% CI 6, 31; P=0002) higher Hb-AA, respectively. This model explained 17% of the variation in Hb-AA. Intakes of coffee and biscuits/crackers were statistically significantly associated with a 3% per 200g/d (95% CI 1, 6; P=0005) and 12% per 10g/d (95% CI 3, 23; P=001) higher Hb-GA, respectively. This model explained 12% of the variation in Hb-GA. In conclusion, only a few dietary determinants of Hb-AA and Hb-GA were identified. Thus, the present study implies that dietary intake measured by an FFQ explains only to a limited extent the variation in Hb-AA and Hb-GA concentrations.
KW - Acrylamide
KW - FFQ
KW - Glycidamide
KW - Hb-adducts
UR - http://www.scopus.com/inward/record.url?scp=79956006186&partnerID=8YFLogxK
U2 - 10.1017/S0007114510005003
DO - 10.1017/S0007114510005003
M3 - Journal article
C2 - 21272397
AN - SCOPUS:79956006186
VL - 105
SP - 1381
EP - 1387
JO - British Journal of Nutrition
JF - British Journal of Nutrition
SN - 0007-1145
IS - 9
ER -
ID: 254724938