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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.

I: British Journal of Nutrition, Bind 105, Nr. 9, 2011, s. 1381-1387.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

Harvard

Outzen, M, Egeberg, R, Dragsted, LO, Christensen, J, Olesen, PT, Frandsen, H, Overvad, K, Tjønneland, A & Olsen, A 2011, 'Dietary determinants for Hb-acrylamide and Hb-glycidamide adducts in Danish non-smoking women', British Journal of Nutrition, bind 105, nr. 9, s. 1381-1387. https://doi.org/10.1017/S0007114510005003

APA

Outzen, M., Egeberg, R., Dragsted, L. O., Christensen, J., Olesen, P. T., Frandsen, H., Overvad, K., Tjønneland, A., & Olsen, A. (2011). Dietary determinants for Hb-acrylamide and Hb-glycidamide adducts in Danish non-smoking women. British Journal of Nutrition, 105(9), 1381-1387. https://doi.org/10.1017/S0007114510005003

Vancouver

Outzen M, Egeberg R, Dragsted LO, Christensen J, Olesen PT, Frandsen H o.a. Dietary determinants for Hb-acrylamide and Hb-glycidamide adducts in Danish non-smoking women. British Journal of Nutrition. 2011;105(9):1381-1387. https://doi.org/10.1017/S0007114510005003

Author

Outzen, Malene ; Egeberg, Rikke ; Dragsted, Lars Ove ; Christensen, Jane ; Olesen, Pelle T ; Frandsen, Henrik ; Overvad, Kim ; Tjønneland, Anne ; Olsen, Anja. / Dietary determinants for Hb-acrylamide and Hb-glycidamide adducts in Danish non-smoking women. I: British Journal of Nutrition. 2011 ; Bind 105, Nr. 9. s. 1381-1387.

Bibtex

@article{67fb38b204e04c01b13bd296a6a4d8d0,
title = "Dietary determinants for Hb-acrylamide and Hb-glycidamide adducts in Danish non-smoking women",
abstract = "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.",
keywords = "Acrylamide, FFQ, Glycidamide, Hb-adducts",
author = "Malene Outzen and Rikke Egeberg and Dragsted, {Lars Ove} and Jane Christensen and Olesen, {Pelle T} and Henrik Frandsen and Kim Overvad and Anne Tj{\o}nneland and Anja Olsen",
year = "2011",
doi = "10.1017/S0007114510005003",
language = "English",
volume = "105",
pages = "1381--1387",
journal = "British Journal of Nutrition",
issn = "0007-1145",
publisher = "Cambridge University Press",
number = "9",

}

RIS

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