Mérida Diana María, Rey-García Jimena, Moreno-Franco Belén, Guallar-Castillón Pilar
Department of Preventive Medicine and Public Health, School of Medicine, Universidad Autónoma de Madrid, 28029 Madrid, Spain.
Department of Pharmacoepidemiology and Biostatistics, Fundación Teófilo Hernando, 28290 Las Rozas de Madrid, Spain.
Nutrients. 2024 Dec 11;16(24):4279. doi: 10.3390/nu16244279.
Acrylamide is a food contaminant formed during high-temperature cooking processes, leading to unintentional human exposure. Diet is the primary source for non-smokers, with potatoes, cereals, and coffee being the main contributors. While animal studies have demonstrated that acrylamide is neurotoxic, genotoxic, mutagenic, and cardiotoxic, its effects on human cardiovascular health remain poorly understood. This study aimed to evaluate the association between acrylamide exposure and cardiovascular risk. A comprehensive literature search was conducted across four databases without restrictions on publication year or language (last search: 1 July 2024). The risk of bias was assessed using the Joanna Briggs Institute critical appraisal tools. In total, 28 studies were included, predominantly from the US NHANES sample and with cross-sectional designs. Higher acrylamide exposure was associated with an increased risk of cardiovascular mortality but was inversely associated with glucose and lipid levels, as well as key cardiovascular risk factors such as diabetes, obesity, and metabolic syndrome. Conversely, glycidamide-acrylamide's most reactive metabolite-was positively associated with elevated glucose and lipid levels, higher systolic blood pressure, and increased obesity prevalence. These findings suggest that the adverse cardiovascular effects of acrylamide may be mediated by its conversion to glycidamide. Further research is necessary to fully elucidate the impact of acrylamide on cardiovascular health. Meanwhile, public health efforts should continue to focus on mitigation strategies within the food industry and raising public awareness about exposure.
丙烯酰胺是一种在高温烹饪过程中形成的食品污染物，会导致人类意外接触。对于不吸烟者来说，饮食是主要来源，其中土豆、谷物和咖啡是主要贡献者。虽然动物研究表明丙烯酰胺具有神经毒性、基因毒性、致突变性和心脏毒性，但其对人类心血管健康的影响仍知之甚少。本研究旨在评估丙烯酰胺暴露与心血管风险之间的关联。在四个数据库中进行了全面的文献检索，对出版年份或语言没有限制（最后一次检索：2024年7月1日）。使用乔安娜·布里格斯研究所的批判性评价工具评估偏倚风险。总共纳入了28项研究，主要来自美国国家健康与营养检查调查（NHANES）样本，采用横断面设计。较高的丙烯酰胺暴露与心血管死亡率增加相关，但与血糖和血脂水平以及糖尿病、肥胖和代谢综合征等主要心血管危险因素呈负相关。相反，环氧丙酰胺——丙烯酰胺最具反应性的代谢产物——与血糖和血脂水平升高、收缩压升高以及肥胖患病率增加呈正相关。这些发现表明，丙烯酰胺对心血管的不良影响可能是由其转化为环氧丙酰胺介导的。有必要进行进一步研究以充分阐明丙烯酰胺对心血管健康的影响。与此同时，公共卫生工作应继续侧重于食品行业内的缓解策略以及提高公众对接触风险的认识。
