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Nutritional Epidemiology

Dietary Acrylamide Intake Is Not Associated with Gastrointestinal Cancer Risk^1–3,

⁴ Department of Epidemiology, GROW School for Oncology and Developmental Biology, Maastricht University, Maastricht 6200 MD, The Netherlands; ⁵ Food and Consumer Product Safety Authority, Region South, Department Research and Development, Eindhoven 5600 CD, The Netherlands; and ⁶ Department of Prevention and Health, Netherlands Organization for Applied Scientific Research (TNO) Quality of Life, Leiden 2301 CE, The Netherlands

^* To whom correspondence should be addressed. Email: jgf.hogervorst{at}epid.unimaas.nl.

Acrylamide is a probable human carcinogen that was detected in several heat-treated foods, such as French fries and crisps, in 2002. Prospective studies are needed on acrylamide and human cancer risk. We prospectively investigated the association between acrylamide and gastrointestinal cancer risk. In 1986, 120,852 men and women (aged 55–69 y) were included in the Netherlands Cohort Study on diet and cancer. At baseline, a random subcohort of 5000 participants was selected for a case-cohort approach. Acrylamide intake was assessed with a FFQ at baseline and was based on acrylamide analyses in relevant Dutch foods. After 13.3 y of follow-up, 2190, 563, 349, and 216 cases of colorectal, gastric, pancreatic, and esophageal cancer, respectively, were available for analysis. The daily acrylamide intake of the subcohort was (mean ± SD) 21.7 ± 12.1µg. A 10-µg/d increment of acrylamide intake was associated with multivariable-adjusted Cox proportional hazard rate ratios (HR) (95% CI) of 1.00 (0.96–1.06), 1.02 (0.94–1.10), 1.06 (0.96–1.17), and 0.96 (0.85–1.09) for colorectal, gastric, pancreatic, and esophageal cancer, respectively. For former or never-smokers, the corresponding HR were: 1.03 (0.94–1.12), 1.09 (0.98–1.22), 1.07 (0.93–1.24), and 0.92 (0.76–1.11). There were some significantly increased risks within subgroups stratified by obesity, nonoccupational physical activity, and age, factors that were a priori selected based on their capacity to modify cytochrome P4502E1 activity. Overall, acrylamide intake was not associated with colorectal, gastric, pancreatic, and esophageal cancer risk, but some subgroups deserve further attention.

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				L. A. Mucci and H.-O. Adami The Plight of the Potato: Is Dietary Acrylamide a Risk Factor for Human Cancer? J Natl Cancer Inst, May 6, 2009; 101(9): 618 - 621. [Full Text] [PDF]