ANAHEIM, Calif., March 29 Two years ago, Swedish scientists first reported unexpectedly high levels of the chemical acrylamide, a probable human carcinogen, in carbohydrate-rich foods, including potato chips, French fries, and some breads. Since then, researchers have quickly launched dozens of acrylamide studies worldwide. How does acrylamide form? Which foods carry the highest levels? Does acrylamide pose a significant cancer risk? At the 227th National Meeting of the American Chemical Society, the ACS Division of Agricultural and Food Chemistry will host many presentations that address these questions and more, during a three-day symposium "Chemistry and Safety of Acrylamide in Food." A newsbriefing on acrylamide in food is scheduled for Monday, March 29th, at noon. Among the highlights:
Monday, March 29
Rating cancer risk: Lorelei Mucci, ScD, of Harvard University's School of Public Health, and colleagues are examining the risk of cancer among people who consume foods with acrylamide. So far, the team has conducted four studies within Swedish populations. Data from two of the studies found no link between dietary acrylamide and risk of bladder, kidney or colorectal cancer. Two larger ongoing studies, each of more than 50,000 women, are examining colorectal and breast cancer risk. Epidemiology's ability to address acrylamide concerns will be discussed. (AGFD 37, Monday, March 29, 11:05, Hilton Anaheim, Pacific Ballroom A.)
Putting potato chips to the test: Hubert Vesper, Ph.D., of the Centers for Disease Control and Prevention, and colleagues have found in a small pilot study that people who snack heavily on potato chips may experience an increase in acrylamide exposure. These results will be verified in a larger feeding study
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29-Mar-2004