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

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 mu g), those with a higher acrylamide intake (T3; > 10,180 mu g) 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.

Automated summary

This study is the first to report that high dietary acrylamide may be associated with an increased risk of osteoporotic fractures.