Acrylamide: Snack Food Cancer Risk or Not?
A Natural By-product of Cooking Certain Foods
- French fries
- Potato chips
- Certain types of fried or baked bread
- Some processed cereals
Dietary Acrylamide and Cancer
Study Finds Absence of Evidence
But Is This Evidence of Absence?
What Is a Consumer to Do?
- French fries, potato chips, crackers, and other high-acrylamide foods are often high in calories and low in nutritional value. High consumption of these foods has been linked to increased cancer risk for reasons that have nothing to do with acrylamide. People who eat lots of these foods tend to crowd other foods off the plate (foods such as vegetables, fruits, beans and whole grains, which have been shown to provide protection against certain types of cancer). Eating a lot of fat and calories also contributes to obesity, which can increase the risk for many cancers.
- If you are concerned about cancer risk:
Center for Science in the Public Interest http://www.cspinet.org
United States Food and Drug Administration http://www.fda.gov
Canada's Food Guide http://www.hc-sc.gc.ca
Dietitians of Canada http://www.dietitians.ca
Acrylamide in food and cancer risk. National Cancer Institute website. Available at: http://www.cancer.gov/cancertopics/factsheet/risk/acrylamide-in-food. Updated July 29, 2008. Accessed June 18, 2013.
Acrylamide: questions and answers. United States Food and Drug Administration website. Available at: http://www.fda.gov/Food/FoodborneIllnessContaminants/ChemicalContaminants/ucm053569.htm. Updated June 18, 2013. Accessed June 18, 2013.
American Council on Science and Health website. Acrylamide in food: is it a real threat to public health? Available at: http://www.acsh.org/publications/acrylamide-in-food-is-it-a-real-threat-to-public-health. Published February 1, 2002. Accessed June 18, 2013.
Commission recommendation on investigations into the levels of acrylamide in food. European Food Safety Authority. Available at: http://ec.europa.eu/food/food/chemicalsafety/contaminants/recommendation%5F10012011%5Facrylamide%5Ffood%5Fen.pdf. Published January 10, 2011. Accessed June 18, 2013.
Mucci L, Dickman P, Steineck G, et al. Dietary acrylamide and cancer of the large bowel, kidney, and bladder: absence of an association in a population-based study in Sweden. Br J Cancer. 2003;88:84-89.
Mucci L, Sandin S, Bälter K, et al. Acrylamide intake and breast cancer risk in Swedish women. JAMA. 2005;293(11):1326-1327.
Risk factors for breast cancer. EBSCO DynaMed website. Available at: http://www.ebscohost.com/dynamed/what.php. Updated February 28, 2013. Accessed June 18, 2013.
Stay healthy. American Cancer Society website. Available at: http://www.cancer.org/healthy/index. Accessed June 18, 2013.
Summary and conclusions. Joint FAO/WHO Expert Committee on Food Additives. World Health Organization website. Available at: http://www.who.int/foodsafety/chem/jecfa/summaries/summary%5Freport%5F64%5Ffinal.pdf. Published February 2005. Accessed June 18, 2013.
Tareke E, Rydberg P, Karlsson P, et al. Analysis of acrylamide, a carcinogen formed in heated foodstuffs. J Agri and Food Chem. 2002;50:4988-5006.
- Reviewer: Michael Woods, MD
- Review Date: 06/2013 -
- Update Date: 00/61/2013 -
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