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Dietary acrylamide may raise risk of renal cell cancer risk & Acrylamide Q&A 5-23-08
A study in the May 2008 issue of the American Journal of Clinical Nutrition
suggests that dietary acrylamide found in processed starchy foods such as French
fries may increase the risk of renal cell cancer.
The study led by Hogervorst JG at the Maastricht University in Maastricht, The
Netherland showed a positive association between dietary acrylamide and renal
cell cancer risk.
Acrylamide, a probable human carcinogen found in various thermally processed
starchy foods, has been early reported to be associated with increased risk of
breast cancer and kidney cancer.
The current study was meant to examine any association between dietary
acrylamide intake and renal cell, bladder, and prostate cancers.
For the study, the researchers followed 120,852 men and women aged 55 to 69 who
participated in the Netherland Cohort Study on diet and cancer. Acrylamide
intake was estimated based on a food-frequency questionnaire and on chemical
analysis of all relevant Dutch foods.
During the 13.3 year follow-up, 339, 1210 and 2246 cases of renal cell, bladder
and prostate cancer, respectively, were recorded.
Compared to those in the lowest quintile of acrylamide intake (9.5
micrograms/day), those who were in the highest quintile (40.8 micrograms/day)
were 9 percent more likely to have renal cell cancer.
The researchers found no positive association between acrylamide intake and
bladder and prostate cancer.
Acrylamide Questions and Answers
1. What is acrylamide?
Acrylamide is a chemical that can form in some foods during high-temperature
cooking processes, such as frying, roasting, and baking. Acrylamide in food
forms from sugars and an amino acid that are naturally present in food; it does
not come from food packaging or the environment.
2. Is acrylamide found anywhere else? Does it have industrial uses?
Acrylamide is produced industrially for use in products such as plastics,
grouts, water treatment products, and cosmetics. Acrylamide is also found in
cigarette smoke.
3. Is acrylamide something new in food? When was acrylamide first detected in
food?
Acrylamide has probably always been present in cooked foods. However, acrylamide
was first detected in certain foods in April 2002.
4. Is there a risk from eating foods that contain acrylamide?
Acrylamide caused cancer in animals in studies where animals were exposed to
acrylamide at very high doses. Acrylamide causes nerve damage in people exposed
to very high levels at work. FDA has not yet determined the exact public health
impact, if any, of acrylamide from the much lower levels found in foods. FDA is
conducting research studies to determine whether acrylamide in food is a
potential risk to human health.
5. How does acrylamide form in food?
Acrylamide forms from sugars and an amino acid (asparagine) during certain types
of high-temperature cooking, such as frying, roasting, and baking.
6. What kinds of cooking lead to acrylamide formation? In what foods?
High temperature cooking, such as frying, roasting, or baking, is most likely to
cause acrylamide formation. Boiling and steaming do not typically form
acrylamide. Acrylamide is found mainly in foods made from plants, such as potato
products, grain products, or coffee. Acrylamide does not form, or forms at lower
levels, in dairy, meat, and fish products. Generally, acrylamide is more likely
to accumulate when cooking is done for longer periods or at higher temperatures.
(See Additional information on acrylamide, diet, and food storage and
preparation.)
7. Should I stop eating foods that are fried, roasted, or baked?
No, all these foods are part of a regular diet. FDA's best advice for acrylamide
and eating is that consumers adopt a healthy eating plan, consistent with the
Dietary Guidelines for Americans, that emphasizes fruits, vegetables, whole
grains, and fat-free or low-fat milk and milk products; includes lean meats,
poultry, fish, beans, eggs, and nuts; and is low in saturated fats, trans fats,
cholesterol, salt (sodium) and added sugars. (See Additional information on
acrylamide, diet, and food storage and preparation.)
8. Are acrylamide levels in organic foods different from levels in other foods?
Since acrylamide is formed through cooking, acrylamide levels in cooked organic
foods should be similar to levels in cooked non-organic foods.
9. What can I do if I want to decrease the amount of
acrylamide in foods that I cook or eat?
See Additional information on acrylamide, diet, and food storage and
preparation.
10. What is FDA doing about acrylamide in food?
FDA has initiated a broad range of activities on acrylamide since the discovery
of acrylamide in food in April 2002. FDA accomplishments include the following
(see Acrylamide in Food):
* Developed an Action Plan outlining FDA’s goals and planned activities on
acrylamide in food.
* Convened two meetings of FDA’s Food Advisory Committee/Subcommittee for input
on FDA’s acrylamide program.
* Developed a sensitive method for measuring acrylamide in food and posted the
method on FDA’s website.
* Analyzed and posted acrylamide testing results for approximately 2600 food
samples.
* Launched a comprehensive research program to study acrylamide toxicology.
* Published peer-reviewed research on acrylamide toxicology and detection
methods.
* Conducted research on ways to reduce acrylamide in food.
* Prepared assessments of consumer exposure to acrylamide.
* Posted Qs and As and consumer information on acrylamide on FDA’s website.
11. What FDA data are available on acrylamide levels in U.S. foods?
FDA has posted its current data on acrylamide in foods on the CFSAN web site at
Acrylamide in Food. The most recent data were added to the website in 2006.