Association of acrylamide dietary intake with glycation and oxidative status biomarkers and intakes of advanced glycation end-products or alpha-dicarbonyls.

ABSTRACT: Acrylamide, advanced glycation end products (AGEs), and alpha-dicarbonyls are formed during the thermal processing of foods. Their dietary intake raises potential health concerns. Using food frequency questionnaires on acrylamide-rich Slovak foods, we estimated dietary acrylamide intake in 107 students aged 19-to-30 years and correlated it with salivary, plasma, skin autofluorescence; plasma levels of soluble receptor for advanced glycated end-products, and oxidative status markers (thiobarbituric acid reacting substances, ferric-reducing ability of plasma). No significant relationship was revealed between estimated daily acrylamide intake and analyzed biomarkers. As the extent of exposure to alpha-dicarbonyls and AGEs when consuming acrylamide-rich food remains unknown, we aligned acrylam

SUBMITTER: Sebekova K 

PROVIDER: S-EPMC12037909 | biostudies-literature | 2025 Apr

REPOSITORIES: biostudies-literature