Table 5.
Stepwise regression predicting Hb adducts from top 20 acrylamide-contributing foods
| Adduct | Independent Variable |
Partial r |
Model R2 |
p- value |
|---|---|---|---|---|
| Total AA + GA | Potato chips | 0.21 | 0.09 | 0.0003 |
| Sweet potatoes | 0.16 | 0.11 | 0.006 | |
| Coffee | 0.13 | 0.13 | 0.03 | |
| Breakfast cereal | 0.12 | 0.14 | 0.03 | |
| French fries | 0.11 | 0.16 | 0.04 | |
| Prune juice | 0.11 | 0.17 | 0.06 | |
| Popcorn | 0.10 | 0.18 | 0.06 | |
| Decaf coffee | 0.09 | 0.19 | 0.12 | |
| AA-Hb | Potato chips | 0.19 | 0.16 | 0.001 |
| French fries | 0.12 | 0.17 | 0.03 | |
| Breakfast cereal | 0.12 | 0.19 | 0.03 | |
| Coffee | 0.10 | 0.19 | 0.08 | |
| Popcorn | 0.10 | 0.20 | 0.08 | |
| Decaf coffee | 0.09 | 0.21 | 0.11 | |
| Prune juice | 0.08 | 0.22 | 0.12 | |
| Sweet potatoes | 0.08 | 0.23 | 0.14 | |
| GA-Hb | Sweet potatoes | 0.21 | 0.09 | 0.001 |
| Potato chips | 0.20 | 0.13 | 0.0004 | |
| Coffee | 0.14 | 0.15 | 0.01 | |
| Dark bread | 0.12 | 0.16 | 0.04 | |
| Popcorn | 0.11 | 0.17 | 0.06 | |
| Prune juice | 0.11 | 0.18 | 0.06 | |
| Breakfast cereal | 0.11 | 0.19 | 0.05 | |
| French fries | 0.08 | 0.20 | 0.14 | |
All models are adjusted for laboratory batch, age, BMI, alcohol intake, and total energy intake.