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Acrylamide Exposure Linked to Decrease in Serum Insulin

Study also finds that the compound, found in foodstuffs, is linked to reduced insulin resistance

FRIDAY, Dec. 18 (HealthDay News) -- Exposure to the common compound acrylamide from smoking or in foods is associated with reduced blood insulin and insulin resistance, according to a study in the December issue of Diabetes Care.

Chien-Yu Lin, M.D., of the National Taiwan University College of Public Health in Taipei, and colleagues analyzed data on 1,356 subjects for whom measures of glucose homeostasis and Hb adducts of acrylamide (HbAA) and glycidamide were available from the 2003 to 2004 National Health and Nutrition Examination Survey. A linear regression model was used to assess the association of acrylamide exposure to serum insulin and the homeostasis model assessment of insulin resistance (HOMA-IR).

The researchers found that a one-unit increase in log HbAA was associated with a decrease in both serum insulin (β coefficient, −0.20) and HOMA-IR (β coefficient, −0.23). When HbAA concentrations were ranked in quartiles, serum insulin level and HOMA-IR significantly decreased across the quartiles. In subgroup analysis, the association of HbAA levels to HOMA-IR and insulin levels was found to be stronger for subjects who had ever smoked, were Caucasian, had a lower level of education, or a body mass index less than 25 or greater than 30 kg/m2.

"In summary, we present the first report that acrylamide exposure is associated with both reduced blood insulin and insulin resistance. Because exposure to acrylamide in foodstuffs and smoking has become a worldwide concern, further longitudinal clinical and in vitro studies are urgently needed to elucidate the putative causal relationship," the authors write.

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