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Acrylamide in Diet: Cancer Risk?

Study Shows Consumption of Chemical May Be Linked to Renal Cancer
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WebMD Health News
Reviewed by Louise Chang, MD

May 9, 2008 -- The chemical acrylamide -- found in French fries, potato chips, and even bread and coffee -- is known to cause cancer in animal studies. Now new research from the Netherlands suggests that it may do the same in humans.

Acrylamide is used in the manufacture of cosmetics, plastics, and food packaging. Until just a few years ago, cigarette smoke and occupational exposures were considered the main sources of exposure to the compound.

But in 2002, researchers in Sweden reported that the chemical is also present in certain foods, especially starchy foods that are fried or baked.

Even black olives and breakfast cereals have some acrylamide, University of Southern California professor and nutrition expert Roger Clemens, DrPH, tells WebMD.

"It is clear that our foods have contained this compound since man started cooking with fire," he says.

Acrylamide and Cancer

What is less clear is whether dietary exposure to acrylamide poses a health risk.

In an effort to address this question, researchers from Maastricht University in the Netherlands examined data from a large Dutch study on diet and cancer begun in 1986.

Almost 121,000 participants between the ages of 55 and 70 completed a detailed food-frequency questionnaire designed to determine their eating habits. The answers, combined with a separate database, were used to estimate acrylamide intake.

For this study, the researchers focused on acrylamide intake and cancers of the kidney, bladder, and prostate. After a follow-up of 13 years, there were 339 cases of kidney cancer, 1,210 cases of bladder cancer, and 2,246 cases of prostate cancer.

On average, people in the study ate about 22 micrograms of acrylamide a day. To put this amount in perspective, a 2.5-ounce serving of French fries contains about 25 micrograms of the chemical.

The participants were divided into five categories of acrylamide consumption. People who ate the highest amounts of the chemical were found to have a 59% greater risk for kidney cancer than those who ate the least, researcher Janneke G. Hogervorst tells WebMD.

The risk appeared to be especially strong for smokers.

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