Nicola Veronese1, Francesco Bolzetta2, Chiara Cacco3, Alberto Cester2, Lee Smith4, Jacopo Demurtas5, Cyrus Cooper6,7, Renè Rizzoli8, Maria Gabriella Caruso9, Maria Notarnicola9,10, Jean-Yves Reginster11, Stefania Maggi12, Mario Barbagallo13, Mike Trott4,14, Ligia J Dominguez13,15. 1. Geriatric Unit, Department of Internal Medicine and Geriatrics, University of Palermo, via del Vespro, 141, 90127, Palermo, Italy. nicola.veronese@unipa.it. 2. Medical Department, Geriatric Unit, Azienda ULSS (Unità Locale Socio Sanitaria, Dolo-Mirano District, 3 "Serenissima", Dolo, Italy. 3. University of Padova, Oncology, Padua, Italy. 4. The Cambridge Centre for Sport and Exercise Sciences, Anglia Ruskin University, Cambridge, CB1 1PT, UK. 5. Primary Care Department, Azienda USL Toscana Sud Est, Grosseto, Italy. 6. MRC Lifecourse Epidemiology Unit, University of Southampton, Southampton General Hospital, Southampton, UK. 7. NIHR Musculoskeletal Biomedical Research Unit, University of Oxford, Oxford, UK. 8. Division of Bone Diseases, Geneva University Hospitals and Faculty of Medicine, Geneva, Switzerland. 9. National Institute of Gastroenterology, Research Hospital, IRCCS De Bellis, Castellana Grotte, Bari, Italy. 10. WHO Collaborating Centre for Public Health Aspects of Musculoskeletal Health and Aging, Liège, Belgium. 11. Department of Public Health, Epidemiology and Health Economics, University of Liège, CHU Sart Tilman B23, Liège, Belgium. 12. Aging Branch, Neuroscience Institute, National Research Council, 35121, Padua, Italy. 13. Geriatric Unit, Department of Internal Medicine and Geriatrics, University of Palermo, via del Vespro, 141, 90127, Palermo, Italy. 14. Vision and Eye Research Institute, Faculty of Health and Medical Sciences, Anglia Ruskin University, Cambridge, UK. 15. Faculty of Medicine and Surgery, University of Enna "Kore", Enna, Italy.
Abstract
BACKGROUND: Acrylamide, a component of fried foods, has been associated with several negative health outcomes. However, the relationship between dietary acrylamide and osteoporotic fractures has been explored by a few cross-sectional studies. AIMS: To investigate if dietary acrylamide is associated with the onset of fractures in North American participants at high risk/having knee osteoarthritis (OA), over 8 years of follow-up. METHODS: A Cox's regression analysis, adjusted for baseline confounders was run and the data were reported as hazard ratios (HRs) and 95% confidence intervals (CIs). Dietary acrylamide intake was assessed at the baseline using a food frequency questionnaire and categorized in tertiles (T), whilst fractures' history was recorded using self-reported information. RESULTS: Altogether, 4,436 participants were included. Compared to participants with lower acrylamide intake (T1; < 3,313 μg), those with a higher acrylamide intake (T3; > 10,180 μg) reported a significantly higher risk of any fracture (HR = 1.37; 95% CI 1.12-1.68; p for trend = 0.009), forearm (HR = 1.73; 95% CI 1.09-2.77; p for trend = 0.04), spine (HR = 2.21; 95% CI 1.14-4.31; p for trend = 0.04), and hip fracture (HR = 4.09; 95% CI 1.29-12.96; p for trend = 0.046). CONCLUSIONS: Our study is the first to report that high dietary acrylamide may be associated with an increased risk of osteoporotic fractures.
BACKGROUND: Acrylamide, a component of fried foods, has been associated with several negative health outcomes. However, the relationship between dietary acrylamide and osteoporotic fractures has been explored by a few cross-sectional studies. AIMS: To investigate if dietary acrylamide is associated with the onset of fractures in North American participants at high risk/having knee osteoarthritis (OA), over 8 years of follow-up. METHODS: A Cox's regression analysis, adjusted for baseline confounders was run and the data were reported as hazard ratios (HRs) and 95% confidence intervals (CIs). Dietary acrylamide intake was assessed at the baseline using a food frequency questionnaire and categorized in tertiles (T), whilst fractures' history was recorded using self-reported information. RESULTS: Altogether, 4,436 participants were included. Compared to participants with lower acrylamide intake (T1; < 3,313 μg), those with a higher acrylamide intake (T3; > 10,180 μg) reported a significantly higher risk of any fracture (HR = 1.37; 95% CI 1.12-1.68; p for trend = 0.009), forearm (HR = 1.73; 95% CI 1.09-2.77; p for trend = 0.04), spine (HR = 2.21; 95% CI 1.14-4.31; p for trend = 0.04), and hip fracture (HR = 4.09; 95% CI 1.29-12.96; p for trend = 0.046). CONCLUSIONS: Our study is the first to report that high dietary acrylamide may be associated with an increased risk of osteoporotic fractures.
Authors: Carlo Cervellati; Gloria Bonaccorsi; Eleonora Cremonini; Carlo M Bergamini; Alfredo Patella; Cristina Castaldini; Stefania Ferrazzini; Alessandra Capatti; Venelia Picarelli; Francesco S Pansini; Leo Massari Journal: Clin Chem Lab Med Date: 2013-02 Impact factor: 3.694
Authors: Clara Amalie Gade Timmermann; Signe Sonne Mølck; Manik Kadawathagedara; Anne Ahrendt Bjerregaard; Margareta Törnqvist; Anne Lise Brantsæter; Marie Pedersen Journal: Toxics Date: 2021-06-30