2018 Volume 64 Issue 5 Pages 340-346
Acrylamide, classified as a probable carcinogen to humans, forms during high- temperature cooking. Dietary exposure among the Japanese is unknown. To evaluate the validity of estimated acrylamide intake using a dietary record (DR) and the food frequency questionnaire (FFQ) in comparison with the duplicate diet method (DM) in a Japanese population. Design: A validation study was performed with 14 participants (age, 32-50 y; 11 women) from 11 households. Food samples were simultaneously collected for the DM and DR on the same day over 2 consecutive days. The FFQ was administered after collecting samples for the DM and DR. For the DM, dietary acrylamide was calculated from chemical analyses of each food. For the DR and FFQ, acrylamide intake for each food was calculated using the database of acrylamide contents of foods. Correlation coefficients were calculated using the Spearman rank method. Average acrylamide intake values calculated using the DM, DR, and FFQ were 0.106, 0.233, and 0.128 μg/kg body weight/d, respectively; these values showed a marginally positive correlation between the DM and DR (r=0.52), but a low correlation between the DM and FFQ (r=−0.011). For the DR, non-alcoholic drinks had the highest contribution, followed by confectionery and vegetables. For the DM, the contribution of confectionery was the highest, followed by vegetables and non-alcoholic drinks. In conclusion, the validity of acrylamide intake estimation using the DR was reasonably high when compared to the analytical value of the simultaneous DM. However, further improvement is required for estimating acrylamide intake using the FFQ.