Acrylamide in food could increase the risk of developing breast cancer, according to new, EU-funded research published in the International Journal of Cancer.
Acrylamide is a small molecule found in certain processed foods. 'Animal tests have shown acrylamide to be a carcinogen, but until recently no studies have demonstrated a link between acrylamide in foods and cancer in humans,' said Henrik Frandsen of the National Food Institute at the Technical University of Denmark. 'Ours is the first epidemiological study using biological markers for measuring acrylamide exposure, and the first to report a positive association between acrylamide and breast cancer.'
Previous studies have used food frequency questionnaires to assess acrylamide intake levels. To get a more accurate picture of the study participants' acrylamide intake, the Danish researchers measured the levels of acrylamide bound to haemoglobin in the red blood cells.
In total they analysed the acrylamide levels of 374 postmenopausal women who developed breast cancer and 374 healthy women. After adjusting for smoking behaviour, the findings revealed a positive association between a higher acrylamide-haemoglobin level and the development of breast cancer. The association was stronger for oestrogen receptor positive breast cancer.
The researchers underline the fact that their study does not prove a direct link between acrylamide in food and cancer. 'It is, for example, uncertain whether the observed effect on breast cancer is instead related to other chemical compounds formed along with acrylamide during the heating of foods. Another uncertainty is whether some of the acrylamide originates from sources other than foods,' explained lead author Pelle Thonning Olesen of the National Food Institute, Technical University of Denmark.
'Further research into the potential adverse effects of acrylamide is imperative before any definite conclusions can be drawn on the significance of the substance for cancer in general,' added Anne Tjønneland, chief physician at the Danish Cancer Society. 'At the same time, it emphasises the importance of continuing the research and initiatives aimed to reduce acrylamide levels in the human diet.'
Acrylamide is a small molecule found in certain processed foods. 'Animal tests have shown acrylamide to be a carcinogen, but until recently no studies have demonstrated a link between acrylamide in foods and cancer in humans,' said Henrik Frandsen of the National Food Institute at the Technical University of Denmark. 'Ours is the first epidemiological study using biological markers for measuring acrylamide exposure, and the first to report a positive association between acrylamide and breast cancer.'
Previous studies have used food frequency questionnaires to assess acrylamide intake levels. To get a more accurate picture of the study participants' acrylamide intake, the Danish researchers measured the levels of acrylamide bound to haemoglobin in the red blood cells.
In total they analysed the acrylamide levels of 374 postmenopausal women who developed breast cancer and 374 healthy women. After adjusting for smoking behaviour, the findings revealed a positive association between a higher acrylamide-haemoglobin level and the development of breast cancer. The association was stronger for oestrogen receptor positive breast cancer.
The researchers underline the fact that their study does not prove a direct link between acrylamide in food and cancer. 'It is, for example, uncertain whether the observed effect on breast cancer is instead related to other chemical compounds formed along with acrylamide during the heating of foods. Another uncertainty is whether some of the acrylamide originates from sources other than foods,' explained lead author Pelle Thonning Olesen of the National Food Institute, Technical University of Denmark.
'Further research into the potential adverse effects of acrylamide is imperative before any definite conclusions can be drawn on the significance of the substance for cancer in general,' added Anne Tjønneland, chief physician at the Danish Cancer Society. 'At the same time, it emphasises the importance of continuing the research and initiatives aimed to reduce acrylamide levels in the human diet.'
This research was part of the Heatox project. None of the previous research on the relation between acrylamide intake and breast cancer found a positive correlation.
