Association of acrylamide dietary intake with glycation and oxidative status biomarkers and intakes of advanced glycation end-products or alpha-dicarbonyls

Abstract Acrylamide, advanced glycation end products (AGEs), and alpha-dicarbonyls are formed during the thermal processing of foods. Their dietary intake raises potential health concerns. Using food frequency questionnaires on acrylamide-rich Slovak foods, we estimated dietary acrylamide intake in...

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Bibliographic Details

Published in:	Scientific Reports
Main Authors:	Katarína Šebeková, Július Hodosy, Peter Celec, Lucie Marková, Dávid Miláček, Zuzana Ciesarová
Format:	Article
Language:	English
Published:	Nature Portfolio 2025-04-01
Subjects:	Dietary advanced glycation end-products Dietary alpha-dicarbonyls Food-frequency questionnaire sRAGE TBARS FRAP
Online Access:	https://doi.org/10.1038/s41598-025-98285-5