Table 2.
Characteristics of the study population by quartile of blood adducts levels
| QUARTILE OF AA-Hb+GA-Hb | ||||
|---|---|---|---|---|
| Q1 (low) | Q2 | Q3 | Q4 (high) | |
| n=77 | n=74 | n=74 | n=71 | |
| Acrylamide intake (mcg/d)* | 15.5 | 19.0 | 20.8 | 21.9 |
| AA intake by body weight (mcg/kg/d) | 0.22 | 0.26 | 0.29 | 0.31 |
| AA-Hb (pmol/g) | 31.6 | 40.6 | 49.6 | 71.0 |
| GA-Hb (pmol/g) | 36.3 | 46.3 | 54.6 | 71.6 |
| AA + GA Sum | 67.9 | 86.9 | 104.3 | 142.6 |
| GA:AA Ratio | 1.21 | 1.17 | 1.13 | 1.05 |
| COVARIATES | ||||
| Age (yrs) | 47 | 47 | 47 | 47 |
| BMI | 27 | 28 | 27 | 28 |
| % Past smokers | 26% | 20% | 33% | 35% |
| Parity | 1.8 | 1.9 | 1.7 | 1.7 |
| Activity (MET-h/wk) | 17 | 14 | 18 | 17 |
| NUTRIENT INTAKES (per day) * | ||||
| Calories (kcal) | 1789 | 1776 | 1786 | 1840 |
| Carbohydrates (g) | 239 | 239 | 237 | 238 |
| Protein (g) | 80 | 78 | 80 | 82 |
| Total fat (g) | 60 | 60 | 60 | 60 |
| Alcohol (g) | 4 | 4 | 5 | 2 |
| FOODS AND FOOD GROUPS (servings/day) | ||||
| French fries | 0.05 | 0.1 | 0.1 | 0.1 |
| Coffee | 1.0 | 1.3 | 1.5 | 1.3 |
| Cold breakfast cereal | 0.3 | 0.3 | 0.4 | 0.5 |
| Potato chips | 0.1 | 0.1 | 0.2 | 0.2 |
| Pretzels | 0.2 | 0.1 | 0.2 | 0.2 |
| Potatoes (boiled, baked) | 0.3 | 0.3 | 0.3 | 0.3 |
| Popcorn | 0.1 | 0.1 | 0.2 | 0.2 |
| Muffins | 0.1 | 0.1 | 0.1 | 0.1 |
| Crackers | 0.2 | 0.2 | 0.2 | 0.3 |
| Dark bread | 0.4 | 0.6 | 0.4 | 0.6 |
| English muffins/bagels | 0.3 | 0.3 | 0.3 | 0.3 |
| Pizza | 0.1 | 0.1 | 0.1 | 0.1 |
| Cookies | 0.4 | 0.4 | 0.4 | 0.3 |
| Peanut butter | 0.1 | 0.2 | 0.1 | 0.2 |
Except for data on mean age, all data shown are standardized to the age distribution of the study population.
*
All nutrients except calories and alcohol are adjusted for total energy intake.