Abstract
Food is assumed to be one major source of acrylamide exposure in the general population. Acrylamide exposure is usually assessed by measuring hemoglobin adducts of acrylamide and its primary metabolite glycidamide as biomarkers. Little is known about the impact of acrylamide in food on biomarkers of acrylamide exposure. Therefore, CDC is conducting a feeding study to investigate the effect of consumption of endogenous acrylamide in food on biomarkers of acrylamide exposure. As part of this study, we performed a pilot study to obtain further information on the magnitude of the changes in biomarker levels after consumption of high amounts of potato chips (21 ounces) over a short period of time (1 week) in non-smokers. After 1 week, biomarkers levels increased up to 46% for acrylamide adducts and 79% for glycidamide adducts. The results indicate that changes in biomarker levels due to consumption of potato chips can be detected. However, because of the design of this pilot study, the observed magnitude of change cannot be generalized and needs to be confirmed in the main study.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Bergmark, E., 1997, Hemoglobin adducts of acrylamide and acrylonitrile in laboratory workers, smokers and nonsmokers, Chem. Res. Toxicol. 10:78–84.
Bergmark, E., Calleman, C. J., He, F., and Costa, L. G., 1993, Determination of hemoglobin adducts in humans occupationally exposed to acrylamide, Toxicol. Appl. Pharmacol. 120:45–54.
Calleman, C. J., Stern, L. G., Bergmark, E., and Costa, L. G., 1992, Linear versus nonlinear models for hemoglobin adduct formation by acrylamide and its metabolite glycidamide: implications for risk estimation, Cancer Epidemiol. Biomark. Prev. 1:361–368.
Farmer, P. B., 1999, Studies using specific biomarkers for human exposure assessment to exogenous and endogenous chemical agents, Mutat. Res. 428:69–81.
FDA, 2004, Exploratory Data on Acrylamide in Food (April 27, 2004), http://www.cfsan.fda.gov/∼dms/acrydata.html.
Fennell, T. R., Snyder, R. W., Krol, W. L., and Sumner, S. C., 2003, Comparison of the hemoglobin adducts formed by administration of N-methylolacrylamide and acrylamide to rats, Toxicol. Sci. 71:164–175.
Friedman, M., 2003., Chemistry, biochemistry, and safety of acrylamide: A review, J. Agric. Food Chem. 51:4504–4526.
Mottram, D. S., Wedzicha, B. L., and Dodson, A. T., 2002, Acrylamide is formed in the Maillard reaction, Nature 419:448–449.
Paulsson, B., Athanassiadis, I., Rydberg, P., and Törnqvist, M., 2003, Hemoglobin adducts from glycidamide: acetonization of hydrophilic groups for reproducible gas chromatography/tandem mass spectrometric analysis, Rapid Comm. Mass Spec. 17:1859–1865.
Perez, H. L., Cheong, H. K., Yang, J. S., and Osterman-Golkar, S., 1999, Simultaneous analysis of hemoglobin adducts of acrylamide and glycidamide by gas chromatography-mass spectrometry, Anal. Biochem. 274:59–68.
Robie, D., 2003, The Exposure Assessment for Acrylamide, (July 27, 2004), http://www.cfsan.fda.gov/∼dms/acryrob2.html.
Schettgen, T., Broding, H. C., Angerer, J., and Drexler, H., 2002, Hemoglobin adducts of ethylene oxide, propylene oxide, acrylonitrile and acrylamide-biomarkers in occupational and environmental medicine, Toxicol. Lett. 134:65–70.
Stadler, R. H., Blank, I., Varga, N., Robert, F., Hau, J., Guy, P. A., Robert, M. C., and Riediker, S., 2002, Acrylamide from Maillard reaction products, Nature 419:449–450.
Tareke, E., Rydberg, P., Karlsson, P., Eriksson, S., and Törnqvist, M., 2002, Analysis of acrylamide, a carcinogen formed in heated foodstuffs, J. Agric. Food Chem. 50:4998–5006.
Törnqvist, M., Fred, C., Haglund, J., Helleberg, H., Paulsson, B., and Rydberg, P., 2002, Protein adducts: quantitative and qualitative aspects of their formation, analysis and applications, J. Chromatogr 778:279–308.
Törnqvist, M., Mowrer, J., Jensen, S., and Ehrenberg, L., 1986, Monitoring environmental cancer initiatiors through hemoglobin adducts by a modified Edman degradation method, Anal. Biochem. 154:255–266.
USDA, 2004, Food Consumption data system. (May 17, 2004), http://ers.usda.gov/Data/FoodConsumption/DataSystem.asp?ERSTab=2.
WHO, 2002, Health implications of acrylamide in food, WHO Report of a Joint FAO/WHO Consultation, Geneva, Switzerland.
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2005 Springer Science+Business Media, Inc.
About this paper
Cite this paper
Vesper, H.W., Licea-Perez, H., Meyers, T., Ospina, M., Myers, G.L. (2005). Pilot Study on the Impact of Potato Chips Consumption on Biomarkers of Acrylamide Exposure. In: Friedman, M., Mottram, D. (eds) Chemistry and Safety of Acrylamide in Food. Advances in Experimental Medicine and Biology, vol 561. Springer, Boston, MA. https://doi.org/10.1007/0-387-24980-X_7
Download citation
DOI: https://doi.org/10.1007/0-387-24980-X_7
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-387-23920-0
Online ISBN: 978-0-387-24980-3
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)