Study shows acrylamide in baked and fried food does not increase risk of breast cance...( dose) and crisp bread (9 percent of d...),Health

dose) and crisp bread, (9 percent of dose). Comparing the women in the study who had the lowest daily acrylamide intake, the researchers found no significant increased risk of breast cancer among the women whose intake was higher. Additionally, the researchers did not find an increased risk of breast cancer among study participants who had greater intakes of specific foods known to contain acrylamide.

Lorelei Mucci, lead author of the study and a researcher in the Department of Epidemiology at the Harvard School of Public Health and Channing Laboratory at Brigham and Women's Hospital said, "This is the first prospective study to examine whether acrylamide intake through foods is associated with an increased risk of cancer. It's reassuring to see that the study suggests that the amount of acrylamide consumed in the Swedish diet is not associated with an excess risk of breast cancer". She added, "Given the widespread public health implications of acrylamide, however, it is important to examine the risk associated with other cancers as well as neurological conditions"

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Contact: Kevin C. Myron
kmyron@hsph.harvard.edu
617-432-3952
Harvard School of Public Health
15-Mar-2005

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