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Table 3 The habit of consuming food and beverages containing acrylamide with a concentration of N7-CAG in the group of negative control subjects

From: Analysis of N7-(2-carbamoyl-2-hydroxyethyl)guanine in dried blood spot after food exposure by Ultra High Performance Liquid Chromatography–Tandem Mass Spectrometry

Subject Code

Habit of consuming food and drink

Measured concentration of N7-CAG (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*

  1. Description: Chips include potato chips, cassava, tempeh, maicih, bananas, peanut brittle and onions
  2. Fried foods include combro, misro, molen, pastel, risoles, tempe mendoan or tempe flour, flour fried tofu, fried cassava, bakwan, crispy mushrooms, and cireng
  3. Fast food includes burgers, pizza, hot dogs, nuggets, and fried chicken/shrimp/fish
  4. Bread includes white bread, dry bread, toast, and dry bread
  5. 4 = Very often
  6. 3 = Often
  7. 2 = Sometimes
  8. 1 = Rarely
  9. 0 = Never
  10. *Below LOD which is 0.65 ng/mL