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/
Canadian Council on Food and Nutrition http://www.ccfn.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. Accessed May 4, 2009.
Acrylamide: questions and answers. United States Food and Drug Administration website. Available at: http://www.fda.gov/Food/FoodSafety/FoodContaminantsAdulteration/ChemicalContaminants/Acrylamide/UCM053569. Updated May 13, 2009. Accessed April 13, 2011.
AICR statement on acrylamide. American Institute for Cancer Research website. Available at: http://www.aicr.org/. Accessed April 16, 2003.
American Council on Science and Health website. Acrylamide in food: is it a real threat to public health? Available at: http://www.acsh.org. Accessed April 16, 2003.
Breast cancer in women. EBSCO DynaMed website. Available at: http://www.ebscohost.com/dynamed/. Updated April 4, 2011. Accessed April 13, 2011.
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.
New tests confirm acrylamide in American foods. Center for Science in the Public Interest website. Available at: http://www.cspinet.org/new/200206251.html. Accessed April 16, 2003
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.
Turning up the heat on acrylamide. United States Food and Drug Administration website. Available at: http://www.fda.gov/fdac/features/2003/103%5Ffood.html. Accessed March 25, 2003
- Reviewer: Brian Randall, MD
- Review Date: 04/2011 -
- Update Date: 07/27/2012 -
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