Cancer and acrylamide

I've blogged before on acrylamide in food.  This is a substance that we know from studies in laboratory animals has the potential to cause cancer in humans.  It is formed when starchy foods like potatoes and cereals are heated to high temperatures, such as by grilling, roasting and frying. Since acrylamide was discovered in food in 2002 a number of researchers have been attempting to get a clearer picture of  whether it contributes to cancer risk to humans.  A Danish study just published has compared 374 women who developed breast cancer with healthy women controls. 

A positive association between acrylamide exposure and the development of breast cancer was found, after adjustment for smoking, which is another source of acrylamide exposure. 

This follows from earlier studies in Sweden and the Netherlands which were both negative for breast cancer, while the Dutch study reported an association with ovarian cancer.  The earlier studies estimated dietary exposure using food frequency questionnaires, which is never a precise science, whereas the latest research has the advantage of assessing total exposure by measuring acrylamide bound to haemoglobin in red blood cells (although this does not estimate lifetime exposure, which is what you really want to know).

Given the uncertainties in exposure and possible exposure to sources other than food, the researchers rightly conclude that further research is needed before any definitive conclusions can be drawn on the cancer risks of acrylamide in food for the general population.  While we could argue that people have been exposed to acrylamide for as long as they have been cooking food, it seems to me that these latest findings reinforce the need for food manufacturers to continue their efforts to reduce the amount of acrylamide in food and for all of us eat a healthy, balanced diet with plenty of fruit and vegetables, which we know helps reduce the risk of some types of cancer.

And on that point, since some respondents to my detox blog asked about the science, take a look at data from the large  EPIC prospective cohort study reported by Professor Kay-Tee Khaw and colleagues. They have shown that healthy lifestyles behaviours  (ie not smoking, drinking in moderation, exercise and eating five portions of fruit and vegetables per day) were associated with a reduced mortality risk, over an 11 year follow-up period, of the equivalent of up to 14 years of life.  So there you have it: robust science, simple changes we can all make to our lifestyles, and no need for fancy 'detox' diets!