Hemoglobin adducts of acrylamide in human blood - What has been done and what is next?

Research output: Contribution to journalReviewResearchpeer-review


  • Fulltext

    Accepted author manuscript, 2.32 MB, PDF document

Acrylamide forms in many commonly consumed foods. In animals, acrylamide causes tumors, neurotoxicity, developmental and reproductive effects. Acrylamide crosses the placenta and has been associated with restriction of intrauterine growth and certain cancers. The impact on human health is poorly understood and it is impossible to say what level of dietary exposure to acrylamide can be deemed safe as the assessment of exposure is uncertain. The determination of hemoglobin (Hb) adducts from acrylamide is increasingly being used to improve the exposure assessment of acrylamide. We aim to outline the literature on Hb adduct levels from acrylamide in humans and discuss methodological issues and research gaps. A total of 86 studies of 27,966 individuals from 19 countries were reviewed. Adduct levels were highest in occupationally exposed individuals and smokers. Levels ranged widely from 3 to 210 pmol/g Hb in non-smokers and this wide range suggests that dietary exposure to acrylamide varies largely. Non-smokers from the US and Canada had slightly higher levels as compared with non-smokers from elsewhere, but differences within studies were larger than between studies. Large studies with exposure assessment of acrylamide and related adduct forming compounds from diet during early-life are encouraged for the evaluation of health effects.

Original languageEnglish
Article number112799
JournalFood and chemical toxicology : an international journal published for the British Industrial Biological Research Association
Publication statusPublished - 2022

Bibliographical note

Copyright © 2021. Published by Elsevier Ltd.

Number of downloads are based on statistics from Google Scholar and www.ku.dk

No data available

ID: 289156382