ArticleFood science & nutrition2019
Identification of acrolein metabolites in human buccal cells, blood, and urine after consumption of commercial fried food.
Article in Food science & nutrition, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 25 citations in OpenAlex.
- Comprehensive Profiling of Human Urinary Mercapturic Acid Conjugates Associated with Exposure to Reactive Chemical Species Using Enzymatic Deacetylation and High-Resolution Mass Spectrometry.Analytical chemistry · 2026Article
- Sorbent Intervention to Reduce Per- and Polyfluoroalkyl Substances (PFAS) in Maternal Reproductive Tissues and Transgenerational Translocation in Sprague-Dawley Rats.Journal of hazardous materials advances · 2026Article
- Microbial Transformation of Dietary Glycerol Contributes to Intestinal Acrolein Formation and Urinary Excretion.Molecular nutrition & food research · 2025Article
- Per- and polyfluoroalkyl substances (PFAS) toxicity and mitigation of adipogenic dysregulation in 3T3-L1 preadipocytes.Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association · 2025Article
- Diet as a Source of Acrolein: Molecular Basis of Aldehyde Biological Activity in Diabetes and Digestive System Diseases.International journal of molecular sciences · 2023Review
- Quantitation of DNA Adducts Resulting from Acrolein Exposure and Lipid Peroxidation in Oral Cells of Cigarette Smokers from Three Racial/Ethnic Groups with Differing Risks for Lung Cancer.Chemical research in toxicology · 2022Article
- DNA Damage and Oxidative Stress of Tobacco Smoke Condensate in Human Bladder Epithelial Cells.Chemical research in toxicology · 2022Article
- Biomonitoring of volatile organic compounds (VOCs) among hairdressers in salons primarily serving women of color: A pilot study.Environment international · 2021Article
- Acrolein contributes to human colorectal tumorigenesis through the activation of RAS-MAPK pathway.Scientific reports · 2021Article
- Lipid peroxidation derived reactive carbonyl species in free and conjugated forms as an index of lipid peroxidation: limits and perspectives.Redox biology · 2021Article
- Acrolein: A Potential Mediator of Oxidative Damage in Diabetic Retinopathy.Biomolecules · 2020Review
- Quantitative Liquid Chromatography-Nanoelectrospray Ionization-High-Resolution Tandem Mass Spectrometry Analysis of Acrolein-DNA Adducts and Etheno-DNA Adducts in Oral Cells from Cigarette Smokers and Nonsmokers.Chemical research in toxicology · 2020Article
- Identification of acrolein metabolites in human buccal cells, blood, and urine after consumption of commercial fried food.Food science & nutrition · 2019Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
scopeAcrolein is a highly electrophilic α,β-unsaturated aldehyde and is associated with human diseases. It is formed by Maillard reaction during food processing and could be detected in the emissions of overheated cooking oils. Consequently, humans are at risk of acrolein exposure through consumption of such prepared food. METHODS AND
resultsWe conducted three human studies that healthy subjects (21-30 years) were served fried foods including fried chicken and French fries from three commercial fast food restaurants. Acrolein-related metabolites including urinary 3-hydroxypropyl mercapturic acid (3-HPMA), serum acrolein-protein conjugates (Acr-FDP), and buccal acrolein-induced DNA damages (Acr-dG adducts) along with GSH levels in serum or buccal cells were investigated for different times after consumption.
conclusionUrinary 3-HPMA levels were increased after 2-hr consumption of fried food with an elimination half-life of 10 hr. In addition, increased Acr-dG adducts in oral cavity were inversely correlated to buccal glutathione (GSH) levels after consumption. However, there was no significant change in systemic GSH levels or Acr-FDP adducts in serum. These results indicate that exposure of acrolein from consuming fried food affects local oral cavity homeostasis. This may provide a possible link between intake of fried food and increased risk of upper aerodigestive tract cancers.
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