Challenges in estimating the validity of dietary acrylamide measurements

Pietro Ferrari, Heinz Freisling, Eric J. Duell, Rudolf Kaaks, Leila Lujan-Barroso, Françoise Clavel-Chapelon, Marie Christine Boutron-Ruault, Laura Nailler, Silvia Polidoro, Amalia Mattiello, Domenico Palli, Rosario Tumino, Sara Grioni, Sven Knüppel, Anne Tjønneland, Anja Olsen, Kim Overvad, Philippos Orfanos, Michail Katsoulis, Antonia TrichopoulouJose Ramón Quirós, Eva Ardanaz, José María Huerta, Pilar Amiano Etxezarreta, María José Sánchez, Francesca Crowe, Kay Tee Khaw, Nicholas J. Wareham, Marga Ocke, Bas Bueno-De-Mesquita, Petra H M Peeters, Ulrika Ericson, Elisabet Wirfält, Göran Hallmans, Ingegerd Johansson, Dagrun Engeset, Geneviève Nicolas, Valentina Gallo, Teresa Norat, Elio Riboli, Nadia Slimani

Research output: Contribution to journalArticle

17 Citations (Scopus)

Abstract

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 DQ,R) was 0.17, while r DQ,AA and r R,AA were 0.08 and 0.06, respectively. In never smokers, r DQ,R, r DQ,AA and r R,AA 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.

Original languageEnglish
Pages (from-to)1503-1512
Number of pages10
JournalEuropean Journal of Nutrition
Volume52
Issue number5
DOIs
Publication statusPublished - Aug 2013

Fingerprint

Acrylamide
Food
Plant Proteins
Edible Plants
Neurotoxins
Cooking

Keywords

  • Acrylamide
  • Biomarkers
  • Dietary questionnaires
  • Haemoglobin adducts
  • Measurement errors
  • Smoking

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

Cite this

Ferrari, P., Freisling, H., Duell, E. J., Kaaks, R., Lujan-Barroso, L., Clavel-Chapelon, F., ... Slimani, N. (2013). Challenges in estimating the validity of dietary acrylamide measurements. European Journal of Nutrition, 52(5), 1503-1512. https://doi.org/10.1007/s00394-012-0457-7

Challenges in estimating the validity of dietary acrylamide measurements. / Ferrari, Pietro; Freisling, Heinz; Duell, Eric J.; 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; Quirós, Jose Ramón; Ardanaz, Eva; Huerta, José María; Etxezarreta, Pilar Amiano; Sánchez, María José; Crowe, Francesca; Khaw, Kay Tee; Wareham, Nicholas J.; Ocke, Marga; Bueno-De-Mesquita, Bas; Peeters, Petra H M; Ericson, Ulrika; Wirfält, Elisabet; Hallmans, Göran; Johansson, Ingegerd; Engeset, Dagrun; Nicolas, Geneviève; Gallo, Valentina; Norat, Teresa; Riboli, Elio; Slimani, Nadia.

In: European Journal of Nutrition, Vol. 52, No. 5, 08.2013, p. 1503-1512.

Research output: Contribution to journalArticle

Ferrari, P, Freisling, H, Duell, EJ, Kaaks, R, Lujan-Barroso, L, Clavel-Chapelon, F, Boutron-Ruault, MC, Nailler, L, Polidoro, S, Mattiello, A, Palli, D, Tumino, R, Grioni, S, Knüppel, S, Tjønneland, A, Olsen, A, Overvad, K, Orfanos, P, Katsoulis, M, Trichopoulou, A, Quirós, JR, Ardanaz, E, Huerta, JM, Etxezarreta, PA, Sánchez, MJ, Crowe, F, Khaw, KT, Wareham, NJ, Ocke, M, Bueno-De-Mesquita, B, Peeters, PHM, Ericson, U, Wirfält, E, Hallmans, G, Johansson, I, Engeset, D, Nicolas, G, Gallo, V, Norat, T, Riboli, E & Slimani, N 2013, 'Challenges in estimating the validity of dietary acrylamide measurements', European Journal of Nutrition, vol. 52, no. 5, pp. 1503-1512. https://doi.org/10.1007/s00394-012-0457-7
Ferrari P, Freisling H, Duell EJ, Kaaks R, Lujan-Barroso L, Clavel-Chapelon F et al. Challenges in estimating the validity of dietary acrylamide measurements. European Journal of Nutrition. 2013 Aug;52(5):1503-1512. https://doi.org/10.1007/s00394-012-0457-7
Ferrari, Pietro ; Freisling, Heinz ; Duell, Eric J. ; 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 ; Quirós, Jose Ramón ; Ardanaz, Eva ; Huerta, José María ; Etxezarreta, Pilar Amiano ; Sánchez, María José ; Crowe, Francesca ; Khaw, Kay Tee ; Wareham, Nicholas J. ; Ocke, Marga ; Bueno-De-Mesquita, Bas ; Peeters, Petra H M ; Ericson, Ulrika ; Wirfält, Elisabet ; Hallmans, Göran ; Johansson, Ingegerd ; Engeset, Dagrun ; Nicolas, Geneviève ; Gallo, Valentina ; Norat, Teresa ; Riboli, Elio ; Slimani, Nadia. / Challenges in estimating the validity of dietary acrylamide measurements. In: European Journal of Nutrition. 2013 ; Vol. 52, No. 5. pp. 1503-1512.
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abstract = "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 DQ,R) was 0.17, while r DQ,AA and r R,AA were 0.08 and 0.06, respectively. In never smokers, r DQ,R, r DQ,AA and r R,AA 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.",
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author = "Pietro Ferrari and Heinz Freisling and Duell, {Eric J.} and Rudolf Kaaks and Leila Lujan-Barroso and Fran{\cc}oise Clavel-Chapelon and Boutron-Ruault, {Marie Christine} and Laura Nailler and Silvia Polidoro and Amalia Mattiello and Domenico Palli and Rosario Tumino and Sara Grioni and Sven Kn{\"u}ppel and Anne Tj{\o}nneland and Anja Olsen and Kim Overvad and Philippos Orfanos and Michail Katsoulis and Antonia Trichopoulou and Quir{\'o}s, {Jose Ram{\'o}n} and Eva Ardanaz and Huerta, {Jos{\'e} Mar{\'i}a} and Etxezarreta, {Pilar Amiano} and S{\'a}nchez, {Mar{\'i}a Jos{\'e}} and Francesca Crowe and Khaw, {Kay Tee} and Wareham, {Nicholas J.} and Marga Ocke and Bas Bueno-De-Mesquita and Peeters, {Petra H M} and Ulrika Ericson and Elisabet Wirf{\"a}lt and G{\"o}ran Hallmans and Ingegerd Johansson and Dagrun Engeset and Genevi{\`e}ve Nicolas and Valentina Gallo and Teresa Norat and Elio Riboli and Nadia Slimani",
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TY - JOUR

T1 - Challenges in estimating the validity of dietary acrylamide measurements

AU - Ferrari, Pietro

AU - Freisling, Heinz

AU - Duell, Eric J.

AU - Kaaks, Rudolf

AU - Lujan-Barroso, Leila

AU - Clavel-Chapelon, Françoise

AU - Boutron-Ruault, Marie Christine

AU - Nailler, Laura

AU - Polidoro, Silvia

AU - Mattiello, Amalia

AU - Palli, Domenico

AU - Tumino, Rosario

AU - Grioni, Sara

AU - Knüppel, Sven

AU - Tjønneland, Anne

AU - Olsen, Anja

AU - Overvad, Kim

AU - Orfanos, Philippos

AU - Katsoulis, Michail

AU - Trichopoulou, Antonia

AU - Quirós, Jose Ramón

AU - Ardanaz, Eva

AU - Huerta, José María

AU - Etxezarreta, Pilar Amiano

AU - Sánchez, María José

AU - Crowe, Francesca

AU - Khaw, Kay Tee

AU - Wareham, Nicholas J.

AU - Ocke, Marga

AU - Bueno-De-Mesquita, Bas

AU - Peeters, Petra H M

AU - Ericson, Ulrika

AU - Wirfält, Elisabet

AU - Hallmans, Göran

AU - Johansson, Ingegerd

AU - Engeset, Dagrun

AU - Nicolas, Geneviève

AU - Gallo, Valentina

AU - Norat, Teresa

AU - Riboli, Elio

AU - Slimani, Nadia

PY - 2013/8

Y1 - 2013/8

N2 - 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 DQ,R) was 0.17, while r DQ,AA and r R,AA were 0.08 and 0.06, respectively. In never smokers, r DQ,R, r DQ,AA and r R,AA 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.

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 DQ,R) was 0.17, while r DQ,AA and r R,AA were 0.08 and 0.06, respectively. In never smokers, r DQ,R, r DQ,AA and r R,AA 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.

KW - Acrylamide

KW - Biomarkers

KW - Dietary questionnaires

KW - Haemoglobin adducts

KW - Measurement errors

KW - Smoking

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