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. Author manuscript; available in PMC: 2011 Aug 1.
Published in final edited form as: Cancer Causes Control. 2008 Oct 15;20(3):269–278. doi: 10.1007/s10552-008-9241-7

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.