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

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 acrylamide intake with that of glyoxal, methylglyoxal, 3-deoxyglucosone, and N(ε)-carboxymethyllysine, N(ε)-carboxyethyllysine, or methylglyoxal-derived hydroimidazolone. Correlation coefficients between intakes of acrylamide and alpha-dicarbonyls or AGEs reached 0.7-to-0.8 (p < 0.001, all), but, at individual levels, high intake of acrylamide was not unequivocally associated with high intake of AGEs or alpha-dicarbonyls. Our data suggest that the restriction of dietary AGEs recommended to patients with chronic non-communicable diseases must not simultaneously mitigate acrylamide intake. Nutritional research should explore the potential cumulative or synergistic adverse health effects of concurrent dietary intakes of acrylamide, AGEs, and alpha-dicarbonyls.