Molecular Nutrition & Food Research 2011-03-01

Biological effects of acrylamide after daily ingestion of various foods in comparison to water: a study in rats.

Franz Ingo Berger, Julia Feld, Daniel Bertow, Gerhard Eisenbrand, Gert Fricker, Natalie Gerhardt, Karl-Heinz Merz, Elke Richling, Matthias Baum

Index: Mol. Nutr. Food. Res. 55(3) , 387-99, (2011)

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Abstract

Acrylamide (AA), classified as a genotoxic carcinogen, is generated by heating foods. We studied whether the food matrix modulates bioavailability and/or biotransformation and investigated kinetics and biological effectiveness of AA in rats.AA was given to the animals at a daily intake level of AA containing foods for up to 9 days, resulting in an exposure of 50 or 100 μg AA/kg body weight (b.w.)/day. Positive controls received the same dosages of AA in water, negative controls just water. As biomarkers urinary mercapturic acids, hemoglobin adducts, plasma levels of AA and glycidamide (GA) and DNA integrity in white blood cells and hepatocytes were measured. Altogether, no significant differences in bioavailability of AA from water and the different food matrices were observed. Only with bread crust, biomarkers indicated a slightly reduced bioavailability. Monitoring glycidamide valine adduct adducts did not provide evidence for treatment-related significantly enhanced GA-haemoglobin adduct formation in blood although glycidamide mercapturic acid excretion in urine indicated significant GA formation.The results suggest AA at dietary intake levels, exceeding estimated human mean intake by a factor of at least 100 to become detoxified in Sprague-Dawley rats to a major extent through glutathione coupling.Copyright © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.