Study Finds Acrylamide Unrelated to GI Cancers

A recent study has reportedly concluded that normal dietary exposure to acrylamide does not increase the risk of developing gastrointestinal
cancers. J. G. F. Hogervorst, et al., “Dietary Acrylamide Intake Is Not Associated with Gastrointestinal Cancer Risk,” Journal of Nutrition,
November 2008. Earlier studies have linked high doses of acrylamide, a chemical byproduct of high-temperature cooking processes, to cancer in laboratory animals.

Researchers from Maastricht University analyzed data from 5,000 people enrolled in the Netherlands Cohort Study, concluding that the daily average acrylamide intake for all participants was 21.7 milligrams. During the 13-year follow-up, the authors determined that cases of colorectal, gastric, pancreatic, and esophageal cancers were not associated with acrylamide consumption. In addition, they noted that obesity and age appeared to be risk factors for these diseases. “Overall, acrylamide intake was not associated with colorectal, gastric, pancreatic, and esophageal cancer, but some subgroups deserve further attention,” the authors were quoted as saying. See FoodNavigator-USA.com, October 21, 2008.