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首页> 外文期刊>European journal of nutrition >Challenges in estimating the validity of dietary acrylamide measurements.
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Challenges in estimating the validity of dietary acrylamide measurements.

机译：估计膳食丙烯酰胺测量有效性的挑战。

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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.
机译：背景：丙烯酰胺是烟草烟雾和食物中存在的一种化学化合物，被归类为可能的人类致癌物和已知的人类神经毒素。在高温烹饪或其他热处理过程中，通常在富含碳水化合物和蛋白质含量低的植物性食品中形成丙烯酰胺。这项研究的目的是比较问卷（DQ）和24小时召回率（R）中的丙烯酰胺饮食估计值与血红蛋白中丙烯酰胺加合物（AA）的水平。方法：在欧洲癌症与营养前瞻性研究（EPIC）研究中，对来自9个欧洲国家的510名参与者进行了丙烯酰胺暴露评估，这些参与者是按年龄，性别，从未吸烟者和现在吸烟者的平均人数进行随机选择和分层的。在调整了国家，酒精摄入量，吸烟状况，香烟数量和能量摄入量之后，计算了个人和总体（中心）水平上各种丙烯酰胺测量值之间的相关系数。结果：DQ和R测量值之间的个体水平相关系数（r DQ，R ）为0.17，而r DQ，AA 和r R，AA 分别为0.08和0.06。在从不吸烟者中，r DQ，R ，r DQ，AA 和r R，AA 分别为0.19、0.09和0.02。中心水平的DQ，R和AA测量平均值之间的相关系数较大（r> 0.4）。结论：这些发现表明，根据自我报告的饮食估计的丙烯酰胺总摄入量与生物标志物AA Hb水平之间的相关性很弱。可能的解释是由于丙烯酰胺吸收和代谢的个体差异导致缺乏氨基酸水平来捕获膳食丙烯酰胺，和/或自我报告的饮食评估中丙烯酰胺的测量误差，从而限制了验证丙烯酰胺DQ测量的可能性。

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