Hemoglobin adducts as a measure of variations in exposure to acrylamide in food and comparison to questionnaire data

► Hb-adduct levels from acrylamide were measured in non-smokers. ► Intra-individual variation relatively large, but lower than between individuals. ► Mean intake calculated from adduct levels agreed with questionnaire estimations. ► Food is the dominating source to the adduct levels and their variation. ► Hb adducts are useful for categorization of individuals only in a few intake groups. ► Range of acrylamide intakes could be estimated from adducts in a population.