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Consuming Acrylamides Boosts Kidney Cancer
Rate by 59 Percent
According to a new study conducted by researchers from the
Netherlands, consuming high levels of acrylamide increases
people's risk of kidney cancer by 59 percent,
Kidney cancer is the tenth most common cancer in the world.
According to Marji McCullough, a nutritional epidemiologist for
the American Cancer Society, smoking and obesity are well-known
risk factors for the disease. |
"It's best not to
smoke and to maintain an ideal body weight," McCullough said.
"One way to maintain a healthy body weight is a healthy diet."
But increasing evidence is emerging that dietary factors may
also play a role.
Acrylamide is found in coffee and in starchy foods like grains
and potatoes that have been baked, fried, roasted or toasted. It
has been classified as a probable human carcinogen by the
International Agency for Research on Cancer since 1994, due to
its documented genotoxic and carcinogenic effects in laboratory
animals.
In the most recent study, researchers looked directly at the
effects of dietary acrylamide on cancer risk by studying data
from the Netherlands Cohort Study on diet and cancer, which
includes more than 120,000 adult female and male participants
between the ages of 55 and 69. Researchers from Maastricht
University, the Dutch Food and Consumer Product Safety
Authority, and TNO Quality of Life calculated the dietary
acrylamide intake of 5,000 random participants, based on food
frequency questionnaires filled out when the cohort study began.
The results are presented in the article "Dietary acrylamide
intake and the risk of renal cell, bladder, and prostate cancer"
by J.G. Hogervorst, L.J. Schouten, E.J. Konings, R.A. Goldbohm,
P.A. van den Brandt, published in the American Journal of
Clinical Nutrition (May 2008, Volume 87, Number 5, pp.
1428-1438).
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The researchers found
that after 13.3 years, those who had the highest dietary
acrylamide intake experienced a 59 percent higher risk
of renal cell carcinoma than those with the lowest
intake. Renal cell carcinoma is responsible for more
than 80 percent of kidney cancer cases.
"We found some indications for a positive association
between dietary acrylamide and renal cell cancer risk,"
the researchers wrote.
A total of 339 cases of kidney cancer, 1,210 cases of
bladder cancer and 2,246 cases of prostate cancer were
observed among study participants. The researchers did
not observe any connection between acrylamide intake and
cancer of the bladder or prostate.
The highest average acrylamide intake was 40.8
micrograms per day, while the lowest was 9.5 micrograms
per day. Average intake was 21.8 micrograms per day, or
slightly less than the amount found in a 2.5-ounce
serving of French fries. Every 10 microgram increase in
daily intake appeared to increase a person's risk of
kidney cancer by 10 percent. Among smokers, the effect
of dietary intake was even stronger. |
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Coffee was the biggest source of dietary
acrylamide for the study participants. Among participants in the
group with the highest average intake, however, the biggest
source was a popular baked snack called Dutch spiced cake.
Prior to 2002, acrylamide was known only as an industrial
chemical that consumers might be exposed to through cigarette
smoke, cosmetics or the breakdown of certain environmental
contaminants such as the herbicide glyphosate (Roundup). Then
researchers from the Swedish Food Administration discovered that
the chemical also formed at high levels in many popular foods,
such as potato chips and bread. Since then, research has
suggested that it may also form in dried fruit.
Although acrylamide is generally accepted to pose health risks
in humans, some researchers have questioned whether typical
dietary intakes are actually high enough to have an effect. The
recent study is only one of the latest to suggest that dietary
intake is indeed a significant source of exposure to the
chemical.
In earlier research conducted by the same team of scientists,
also using data from the Netherlands Cohort Study, dietary
acrylamide was found to increase women's risk of ovarian cancer
by 78 percent and their risk of endometrial cancer (in the
lining of the uterus) by 29 percent. Among women who had never
smoked, the increase in risk was much higher: 122 percent for
ovarian cancer and 99 percent for endometrial cancer.
Researcher J.G. Hogervorst recommended that people limit their
acrylamide intake, including from their diet.
"In preparing food at home, fry potatoes at temperatures below
175 degrees Celsius [347 degrees Fahrenheit] and fry them to
gold-yellow, not dark brown," Hogervorst said. "The same goes
for making toast and cookies."
The darker a food is fried or baked, the more acrylamide it
contains. Foods that are steamed or boiled do not contain
acrylamide
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