- Recent studies indicate no increased risk of lung cancer in men linked to acrylamide consumption. Interestingly, women might get slight protective benefits from acrylamide against lung cancer, but further research is needed to confirm these findings.
- Acrylamide compounds are found in various foods, including potato chips, French fries, baked goods, coffee, bread, and cookies. Relative to cancer, the effects of acrylamide have been mixed with some types of cancer linked with acrylamide consumption while others are not.
- While the study suggests a decreased risk of lung cancer in women with high acrylamide consumption, increasing the intake of acrylamide-rich foods is not recommended as it could potentially spur the development of other types of cancer and health issues.
- The influence of acrylamide in the diet is complex as it is found in both harmful foods and beneficial foods like whole grain cereals and breads. Overemphasis on its potential cancer risk could deflect focus from broader health management strategies like regular exercise and a predominantly plant-based diet.
Contrary to some previous studies implicating acrylamide, a chemical byproduct found in food, in different types of cancer, a recent study suggests that acrylamide poses no increased risk for lung cancer in men, and might even provide a slight protective measure for women.
Analysis of Acrylamide Intake and Lung Cancer Risk
Scientists from the Netherlands conducted research involving more than 120,000 individuals, both men and women. The results showed no correlation between acrylamide intake and lung cancer risk in men. Meanwhile, an intriguing finding was presented: women exhibited an 18 percent reduction in lung cancer risk for a 10-microgram/day average intake of acrylamide.
Janneke G.F. Hogervorst, the lead author of the study, remarked, “Men who ingested more acrylamide were not more likely to be diagnosed with lung cancer than men who ingested less.” Additionally, “Women who ingested more acrylamide were less likely to be diagnosed with lung cancer.”
Yet, Hogervorst emphasized these findings need further research confirmation before any specific dietary recommendations can be made based on this study.
Where Do We Find Acrylamide and How It’s Related to Cancer?
Acrylamide compounds form during numerous high-temperature cooking procedures, such as roasting, baking, and frying. The U.S. Food and Drug Administration reported the discovery of acrylamide in food in 2002. Typical acrylamide-containing foods include potato chips, French fries, baked goods, coffee, bread, and cookies. The study recognizes that approximately one-third of the calorie intake in American diets include acrylamide.
Exposure to high acrylamide doses has been shown to induce cancer in animals. However, human studies have had mixed results. Some indicate a correlation between acrylamide and renal, ovarian, and endometrial cancers, while others show no link with gastrointestinal, colorectal, bladder, breast, and prostate cancers.
The study involved 58,279 men and 62,573 women observed for 13.3 years on average. About 2,649 of these individuals developed lung cancer during the study period. When comparing men with maximum acrylamide intake to those with the minimum, no connection between the chemical intake and lung cancer was found. However, women with the highest acrylamide intake displayed a 55 percent lower risk of cancer compared to those with the minimum intake.
The study authors speculated that acrylamide might interfere with female hormones, potentially providing protection against certain cancers while increasing risk for others. Hogervorst, however, advised against consuming more acrylamide-rich foods for the sake of reducing lung cancer risk as it might trigger other types of cancer or even diseases like obesity and cardiovascular problems.
Contextualizing the Study
Lorelei Mucci, an assistant professor of medicine in epidemiology at the Harvard School of Public Health, highlighted the complexity of acrylamide in the diet. As while this compound is found in foods that are harmful, it is also present in whole grain cereals and breads that are beneficial for health.
Mucci stressed the importance of traditionally established risk management strategies: maintaining a healthy weight through regular physical activity while following a predominantly plant-based diet. If there is any link between acrylamide and cancers, it might be minor judging from these results. Also, this study’s implications shouldn’t distract us from our focus on overall health management, as reiterated by expert nutrition advisor Karen Collins.
She stated, “There’s no reason to think we would do anything different in terms of eating habits as a result of this study.” However, she emphasized, it is advisable to limit consumption of high-acrylamide foods such as potato chips, French fries, and certain baked goods while focusing on a healthy, balanced diet.
Learn more about acrylamide [here](http://www.cfsan.fda.gov/~dms/acryfaq.html).