Acrylamide in food does not increase lung cancer risk

Consumption of foods containing acrylamide does not increase the risk of lung cancer in men, and in women, it may actually reduce the risk.

In a related editorial, Dr. Lorelei A. Mucci and Dr. Hans-Olov Adami, from Harvard School of Public Health, Boston, comment that it is premature to speculate how acrylamide intake may reduce the risk of lung cancer in women until other studies confirm that there is, in fact, a protective association.