Challenges in estimating the validity of dietary acrylamide measurements.
Background: Acrylamide is a chemical compound present in tobacco smoke and food, classified as a probable human carcinogen and a known human neurotoxin. Acrylamide is formed in foods, typically carbohydrate-rich and protein-poor plant foods, during high-temperature cooking or other thermal processin...
| Publicado en: | European Journal of Nutrition Vol. 52; no. 5; pp. 1503 - 1513 |
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| Autores principales: | , , , , , , , , , , , , , , , , , , , |
| Formato: | research tables/charts Journal Article |
| Publicado: |
Springer Nature
Aug2013
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=104082632&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 104082632 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 14366207 CR0 jtl: European Journal of Nutrition issn: 14366207 maglogo: N pubinfo: dt: Aug2013 vid: 52 iid: 5 pid: 237 pub: Springer Nature place: New York, New York artinfo: ui: 104082632 89151483 10.1007/s00394-012-0457-7 NLM23114503 104082632 ppf: 1503 ppct: 10 formats: fmt: @attributes: type: P tig: atl: Challenges in estimating the validity of dietary acrylamide measurements. aug: au: Ferrari, Pietro Freisling, Heinz Duell, Eric Kaaks, Rudolf Lujan-Barroso, Leila Clavel-Chapelon, Françoise Boutron-Ruault, Marie-Christine Nailler, Laura Polidoro, Silvia Mattiello, Amalia Palli, Domenico Tumino, Rosario Grioni, Sara Knüppel, Sven Tjønneland, Anne Olsen, Anja Overvad, Kim Orfanos, Philippos Katsoulis, Michail Trichopoulou, Antonia sug: subj: Food Contamination Analysis Acrylamides Administration and Dosage Diet Acrylamides Metabolism Europe Clinical Assessment Tools Biological Markers Blood Hemoglobins Nutritional Assessment Methods Memory Diet Records Multicenter Studies Validation Studies Questionnaires Prospective Studies Stratified Random Sample Correlation Coefficient Data Analysis Software Regression Adult Middle Age Female Male Human Adult: 19-44 years Middle Aged: 45-64 years Female Male ab: Background: Acrylamide is a chemical compound present in tobacco smoke and food, classified as a probable human carcinogen and a known human neurotoxin. Acrylamide is formed in foods, typically carbohydrate-rich and protein-poor plant foods, during high-temperature cooking or other thermal processing. The objectives of this study were to compare dietary estimates of acrylamide from questionnaires (DQ) and 24-h recalls (R) with levels of acrylamide adduct (AA) in haemoglobin. Methods: In the European Prospective Investigation into Cancer and Nutrition (EPIC) study, acrylamide exposure was assessed in 510 participants from 9 European countries, randomly selected and stratified by age, sex, with equal numbers of never and current smokers. After adjusting for country, alcohol intake, smoking status, number of cigarettes and energy intake, correlation coefficients between various acrylamide measurements were computed, both at the individual and at the aggregate (centre) level. Results: Individual level correlation coefficient between DQ and R measurements ( r) was 0.17, while r and r were 0.08 and 0.06, respectively. In never smokers, r, r and r were 0.19, 0.09 and 0.02, respectively. The correlation coefficients between means of DQ, R and AA measurements at the centre level were larger ( r > 0.4). Conclusions: These findings suggest that estimates of total acrylamide intake based on self-reported diet correlate weakly with biomarker AA Hb levels. Possible explanations are the lack of AA levels to capture dietary acrylamide due to individual differences in the absorption and metabolism of acrylamide, and/or measurement errors in acrylamide from self-reported dietary assessments, thus limiting the possibility to validate acrylamide DQ measurements. pubtype: Academic Journal doctype: research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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