Tuesday July 23, 2013 (foodconsumer.org) -- Exposure to dietary acrylamide can not only cause cancer, but also contribute to the development of cardiovascular disease or atherosclerosis, according to a new study in Biotechnic & Histochemistry.

Acrylamide, a toxicant found high in fried and baked foods such as French fries and cookies, has been recognized as a probable human carcinogen for about two decades.  Relatively less research has been carried out to investigate its effect on cardiovascular disease.

Aysun Toker from Necmettin Erbakan University in Meram/Konya, Turkey and colleagues conducted the current animal study and found evidence suggesting that long term exposure to acrylamide may increase risk for atherosclerosis - the hardening of the arteries.

In the study, researchers let 25 female and 25 male rats drink water with 0, 2 or 5 mg of acrylamide per kg body weight per day for 90 days.  At the end of the dietary intervention, serum samples were analyzed for homocysteine, arginine, citrulline and asymmetric dimethyl arginine.  And external elastic lamina was histopathologically.

Rats exposed to five mg of acrylamide per kg body weight per day had significantly higher serum homocysteine, citrulline and ADMA, compared with those that were not exposed to the toxin.

At elevated levels, ADMA can apparently cause or at least be associated with adverse human health consequences such as cardiovascular disease, metabolic diseases, and many others in the elderly.  High ADMA is linked to high homecysteine, which has been linked to increased risk of cardiovascular disease.  Citrulline like arginine directly or indirectly help relax blood vessels.

Also female rats responded to exposure to 2 mg acrylamide per kg body weight per day and they were found to have higher serum citrulline levels, compared with controls.

Histopathologically, the abdominal aorta showed signs of degeneration of the external elastic lamina in rats treated with 5 mg acrylamide per kg body weight per day. 

The researchers concluded "Our findings show that long term ingestion of high dose AA (acrylamide) with food might contribute to the development of atherosclerosis."