Dietary acrylamide and incident osteoporotic fractures: an 8‑year prospective cohort study

Nicola Veronese; Francesco  Bolzetta; Chiara Cacco; Alberto  Cester; Lee Smith; Jacopo Demurtas; Cyrus Cooper; Maria  Gabriella Caruso; Maria  Notarnicola; Stefania Maggi; Mario Barbagallo; Mike Trott; Ligia  Dominguez

doi:10.1007/s40520-022-02214-9

Dietary acrylamide and incident osteoporotic fractures: an 8‑year prospective cohort study

Nicola Veronese^*, Francesco Bolzetta , Chiara Cacco , Alberto Cester , Lee Smith, Jacopo Demurtas, Cyrus Cooper, Maria Gabriella Caruso , Maria Notarnicola , Stefania Maggi, Mario Barbagallo, Mike Trott, Ligia Dominguez

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

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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.

Original language	English
Pages (from-to)	2441–2448
Journal	Aging Clinical and Experimental Research
Volume	34
Early online date	13 Aug 2022
DOIs	https://doi.org/10.1007/s40520-022-02214-9
Publication status	Published - Oct 2022
Externally published	Yes

Bibliographical note

Funding Information:
Open access funding provided by Università degli Studi di Palermo within the CRUI-CARE Agreement. Publication costs are supported by the FFR2021 fund of the University of Palermo assigned to Prof. Mario Barbagallo and Nicola Veronese. The OAI is a public–private partnership comprised of five contracts (N01-AR-2-2258; N01-AR-2-2259; N01-AR-2-2260; N01-AR-2-2261; N01-AR-2-2262) funded by the National Institutes of Health, a branch of the Department of Health and Human Services, and conducted by the OAI Study Investigators. Private funding partners include Merck Research Laboratories; Novartis Pharmaceuticals Corporation, GlaxoSmithKline; and Pfizer, Inc. Private sector funding for the OAI is managed by the Foundation for the National Institutes of Health. This manuscript was prepared using an OAI public use data set and does not necessarily reflect the opinions or views of the OAI investigators, the NIH, or the private funding partners.

Publisher Copyright:
© 2022, The Author(s).

Keywords

Acrylamide
Fracture
Osteoarthritis initiative
Osteoporosis

ASJC Scopus subject areas

Ageing
Geriatrics and Gerontology

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10.1007/s40520-022-02214-9Licence: CC BY

Dietary acrylamide and incident osteoporotic fractures: an 8-year prospective cohort study
Copyright 2022 the authors. This is an open access article published under a Creative Commons Attribution License (https://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium, provided the author and source are cited.
Final published version, 449 KBLicence: CC BY

Cite this

Veronese, N., Bolzetta , F., Cacco , C., Cester , A., Smith, L., Demurtas, J., Cooper, C., Gabriella Caruso , M., Notarnicola , M., Maggi, S., Barbagallo, M., Trott, M., & Dominguez , L. (2022). Dietary acrylamide and incident osteoporotic fractures: an 8‑year prospective cohort study. Aging Clinical and Experimental Research, 34, 2441–2448. https://doi.org/10.1007/s40520-022-02214-9

@article{4d994f32900a4802883953244fd30202,

title = "Dietary acrylamide and incident osteoporotic fractures: an 8‑year prospective cohort study",

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{\textquoteright}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{\textquoteright} 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.",

keywords = "Acrylamide, Fracture, Osteoarthritis initiative, Osteoporosis",

author = "Nicola Veronese and Francesco Bolzetta and Chiara Cacco and Alberto Cester and Lee Smith and Jacopo Demurtas and Cyrus Cooper and {Gabriella Caruso}, Maria and Maria Notarnicola and Stefania Maggi and Mario Barbagallo and Mike Trott and Ligia Dominguez",

note = "Funding Information: Open access funding provided by Universit{\`a} degli Studi di Palermo within the CRUI-CARE Agreement. Publication costs are supported by the FFR2021 fund of the University of Palermo assigned to Prof. Mario Barbagallo and Nicola Veronese. The OAI is a public–private partnership comprised of five contracts (N01-AR-2-2258; N01-AR-2-2259; N01-AR-2-2260; N01-AR-2-2261; N01-AR-2-2262) funded by the National Institutes of Health, a branch of the Department of Health and Human Services, and conducted by the OAI Study Investigators. Private funding partners include Merck Research Laboratories; Novartis Pharmaceuticals Corporation, GlaxoSmithKline; and Pfizer, Inc. Private sector funding for the OAI is managed by the Foundation for the National Institutes of Health. This manuscript was prepared using an OAI public use data set and does not necessarily reflect the opinions or views of the OAI investigators, the NIH, or the private funding partners. Publisher Copyright: {\textcopyright} 2022, The Author(s).",

year = "2022",

month = oct,

doi = "10.1007/s40520-022-02214-9",

language = "English",

volume = "34",

pages = "2441–2448",

journal = "Aging Clinical and Experimental Research",

issn = "1594-0667",

publisher = "Taylor and Francis",

}

Veronese, N, Bolzetta , F, Cacco , C, Cester , A, Smith, L, Demurtas, J, Cooper, C, Gabriella Caruso , M, Notarnicola , M, Maggi, S, Barbagallo, M, Trott, M & Dominguez , L 2022, 'Dietary acrylamide and incident osteoporotic fractures: an 8‑year prospective cohort study', Aging Clinical and Experimental Research, vol. 34, pp. 2441–2448. https://doi.org/10.1007/s40520-022-02214-9

TY - JOUR

T1 - Dietary acrylamide and incident osteoporotic fractures: an 8‑year prospective cohort study

AU - Veronese, Nicola

AU - Bolzetta , Francesco

AU - Cacco , Chiara

AU - Cester , Alberto

AU - Smith, Lee

AU - Demurtas, Jacopo

AU - Cooper, Cyrus

AU - Gabriella Caruso , Maria

AU - Notarnicola , Maria

AU - Maggi, Stefania

AU - Barbagallo, Mario

AU - Trott, Mike

AU - Dominguez , Ligia

N1 - Funding Information: Open access funding provided by Università degli Studi di Palermo within the CRUI-CARE Agreement. Publication costs are supported by the FFR2021 fund of the University of Palermo assigned to Prof. Mario Barbagallo and Nicola Veronese. The OAI is a public–private partnership comprised of five contracts (N01-AR-2-2258; N01-AR-2-2259; N01-AR-2-2260; N01-AR-2-2261; N01-AR-2-2262) funded by the National Institutes of Health, a branch of the Department of Health and Human Services, and conducted by the OAI Study Investigators. Private funding partners include Merck Research Laboratories; Novartis Pharmaceuticals Corporation, GlaxoSmithKline; and Pfizer, Inc. Private sector funding for the OAI is managed by the Foundation for the National Institutes of Health. This manuscript was prepared using an OAI public use data set and does not necessarily reflect the opinions or views of the OAI investigators, the NIH, or the private funding partners. Publisher Copyright: © 2022, The Author(s).

PY - 2022/10

Y1 - 2022/10

N2 - 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.

AB - 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.

KW - Acrylamide

KW - Fracture

KW - Osteoarthritis initiative

KW - Osteoporosis

U2 - 10.1007/s40520-022-02214-9

DO - 10.1007/s40520-022-02214-9

M3 - Article

C2 - 35962898

AN - SCOPUS:85135779224

VL - 34

SP - 2441

EP - 2448

JO - Aging Clinical and Experimental Research

JF - Aging Clinical and Experimental Research

SN - 1594-0667

ER -

Dietary acrylamide and incident osteoporotic fractures: an 8‑year prospective cohort study

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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