Tabel 1 Whithin-run accuracy and precision of N7-(2-carbamoyl-2-hydroxyethyl)guanine
Sample
|
Actual conc. (ng/ml)
|
Measured concentration (Average ± SD; ng/ml)
|
CV (%)
|
%diff
|
LLOQ
|
10.00
|
10.05 ± 0.41
|
4.07
|
-5.10 to 4.59
|
QCL
|
20.00
|
26.67 ± 1.29
|
4.84
|
-13.96 to -3.49
|
QCM
|
150.00
|
138.37 ± 3.35
|
2.42
|
-10.35 to -4.90
|
QCH
|
225.00
|
213.90 ± 11.53
|
5.39
|
-12.26 to 2.08
|
Table 2. The habit of consuming food and beverages containing acrylamide with a concentration of N7-(2-carbamoyl-2-hydroxyethyl)guanine in the test subject group
Subject Code
|
habit of consuming food and drink
|
Measured concentration of N7-GAG (ng/ml)
|
Chips
|
French Fries
|
Coffee
|
Fried food
|
Fast food
|
Pop Corn
|
Cereal
|
Biscuit
|
Bread
|
SP 01
|
2
|
2
|
3
|
3
|
3
|
3
|
3
|
3
|
3
|
0*
|
SP 02
|
3
|
2
|
2
|
1
|
2
|
1
|
0
|
0
|
1
|
1.87
|
SP 03
|
1
|
2
|
3
|
1
|
1
|
1
|
1
|
1
|
1
|
10.13
|
SP 04
|
3
|
1
|
4
|
1
|
1
|
1
|
1
|
2
|
2
|
3.77
|
SP 05
|
3
|
3
|
1
|
2
|
2
|
3
|
1
|
3
|
3
|
3.98
|
SP 06
|
1
|
2
|
0
|
1
|
2
|
1
|
2
|
2
|
4
|
4.65
|
SP 07
|
2
|
2
|
2
|
1
|
2
|
1
|
2
|
2
|
2
|
0*
|
SP 08
|
2
|
3
|
2
|
3
|
2
|
1
|
1
|
2
|
2
|
0*
|
SP 09
|
4
|
4
|
4
|
2
|
1
|
0
|
0
|
4
|
1
|
23.71
|
SP 10
|
3
|
2
|
0
|
2
|
1
|
0
|
1
|
2
|
2
|
4.49
|
SP 11
|
4
|
4
|
1
|
2
|
2
|
2
|
0
|
4
|
2
|
3.70
|
SP 12
|
4
|
4
|
1
|
2
|
2
|
2
|
0
|
4
|
2
|
7.51
|
SP 13
|
2
|
1
|
0
|
1
|
1
|
1
|
0
|
1
|
1
|
6.79
|
SP 14
|
2
|
1
|
1
|
1
|
1
|
1
|
0
|
2
|
1
|
5.34
|
SP 15
|
2
|
1
|
3
|
1
|
2
|
1
|
3
|
2
|
2
|
6.28
|
SP 16
|
4
|
1
|
4
|
1
|
1
|
0
|
1
|
4
|
1
|
0.58*
|
SP 17
|
3
|
3
|
1
|
3
|
4
|
1
|
0
|
4
|
4
|
2.49
|
SP 18
|
4
|
3
|
3
|
2
|
3
|
3
|
0
|
4
|
4
|
2.06
|
SP 19
|
2
|
2
|
2
|
1
|
1
|
1
|
1
|
1
|
1
|
0*
|
SP 20
|
2
|
2
|
0
|
2
|
2
|
1
|
1
|
2
|
2
|
7.47
|
SP 21
|
2
|
1
|
2
|
2
|
2
|
1
|
1
|
2
|
2
|
2.37
|
SP 22
|
2
|
1
|
1
|
2
|
1
|
1
|
2
|
2
|
2
|
2.02
|
SP 23
|
3
|
3
|
1
|
3
|
3
|
3
|
3
|
3
|
3
|
3.04
|
SP 24
|
3
|
3
|
2
|
2
|
3
|
2
|
1
|
2
|
3
|
11.50
|
SP 25
|
3
|
2
|
4
|
2
|
3
|
2
|
1
|
2
|
3
|
15.64
|
Description: Chips include potato chips, cassava, tempeh, maicih, bananas, peanut brittle and onions
Fried foods include combro, misro, molen, pastel, risoles, tempe mendoan or tempe flour, flour fried tofu, fried cassava, bakwan, crispy mushrooms, and cireng
Fast food includes burgers, pizza, hot dogs, nuggets, and fried chicken/shrimp/fish
Bread includes white bread, dry bread, toast, and dry bread
4 = Very often
3 = Often
2 = Sometimes
1 = Rarely
0 = Never
*below LOD which is 0.65 ng/mL
Table 3. The habit of consuming food and beverages containing acrylamide with a concentration of N7-(2-carbamoyl-2-hydroxyethyl)guanine in the group of negative control subjects
Subject Code
|
habit of consuming food and drink
|
Measured concentration of N7-GAG (ng/ml)
|
Chips
|
French Fries
|
Coffee
|
Fried food
|
Fast food
|
Pop Corn
|
Cereal
|
Biscuit
|
Bread
|
SN 01
|
2
|
1
|
2
|
1
|
1
|
0
|
0
|
1
|
1
|
0*
|
SN 02
|
2
|
1
|
0
|
1
|
2
|
1
|
0
|
2
|
2
|
0*
|
SN 03
|
0
|
1
|
4
|
1
|
1
|
0
|
0
|
1
|
2
|
0*
|
SN 04
|
1
|
1
|
0
|
1
|
1
|
0
|
0
|
1
|
1
|
0*
|
SN 05
|
1
|
1
|
0
|
1
|
2
|
0
|
0
|
0
|
2
|
0*
|
SN 06
|
1
|
1
|
0
|
1
|
1
|
1
|
1
|
1
|
1
|
0*
|
SN 07
|
2
|
2
|
0
|
1
|
1
|
0
|
0
|
2
|
2
|
0*
|
SN 08
|
1
|
1
|
1
|
1
|
1
|
1
|
1
|
1
|
1
|
0*
|
SN 09
|
1
|
1
|
1
|
1
|
2
|
1
|
1
|
1
|
2
|
0*
|
SN 10
|
2
|
1
|
1
|
1
|
1
|
1
|
1
|
1
|
2
|
0*
|
SN 11
|
1
|
1
|
0
|
1
|
1
|
1
|
1
|
1
|
2
|
0*
|
SN 12
|
1
|
1
|
0
|
1
|
2
|
0
|
0
|
1
|
1
|
0*
|
SN 13
|
1
|
1
|
0
|
1
|
2
|
0
|
1
|
1
|
1
|
0*
|
SN 14
|
1
|
1
|
0
|
1
|
1
|
0
|
0
|
1
|
1
|
0*
|
SN 15
|
1
|
1
|
0
|
1
|
1
|
0
|
0
|
0
|
1
|
0*
|
SN 16
|
1
|
1
|
1
|
1
|
2
|
0
|
0
|
1
|
1
|
0*
|
SN 17
|
1
|
1
|
1
|
1
|
1
|
1
|
0
|
1
|
1
|
0*
|
SN 18
|
1
|
1
|
0
|
1
|
2
|
0
|
0
|
1
|
1
|
0*
|
SN 19
|
1
|
1
|
0
|
1
|
1
|
1
|
1
|
1
|
1
|
0*
|
SN 20
|
1
|
1
|
0
|
1
|
1
|
0
|
0
|
1
|
1
|
0*
|
SN 21
|
1
|
1
|
0
|
2
|
1
|
0
|
0
|
1
|
1
|
1.18
|
SN 22
|
1
|
1
|
0
|
1
|
1
|
0
|
0
|
1
|
1
|
7.64
|
SN 23
|
1
|
1
|
0
|
1
|
0
|
1
|
1
|
1
|
1
|
0*
|
SN 24
|
1
|
1
|
0
|
1
|
2
|
0
|
0
|
1
|
1
|
8.47
|
SN 25
|
1
|
1
|
0
|
1
|
1
|
0
|
0
|
1
|
1
|
0*
|
Description: Chips include potato chips, cassava, tempeh, maicih, bananas, peanut brittle and onions
Fried foods include combro, misro, molen, pastel, risoles, tempe mendoan or tempe flour, flour fried tofu, fried cassava, bakwan, crispy mushrooms, and cireng
Fast food includes burgers, pizza, hot dogs, nuggets, and fried chicken/shrimp/fish
Bread includes white bread, dry bread, toast, and dry bread
4 = Very often
3 = Often
2 = Sometimes
1 = Rarely
0 = Never
*below LOD which is 0.65 ng/mL
Table 4. Mann Whitney test results data
Group
|
Median (minimum-maximum)
|
P value
|
Test (n = 25)
|
3.77 (0.00-23.71)
|
<0.001*
|
Negative Control (n = 25)
|
0.00 (0.00-8.47)
|
*Significant difference