Acrylamide exposure measured by food frequency questionnaire and hemoglobin adduct levels and prostate cancer risk in the Cancer of the Prostate in Sweden Study

Wilson, Kathryn M.; Bälter, Katarina; Adami, Hans Olov; Grönberg, Henrik; Vikström, Anna; Paulsson, Birgit; Törnqvist, Margareta; Mucci, Lorelei A.

doi:10.1002/ijc.24175

Cited by 51 publications

(62 citation statements)

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“…As in our study, no association between acrylamide intake and prostate cancer risk was observed in the Netherlands Cohort Study (7), a Swedish population-based case-control study (16), and an Italian-Swiss hospital-based casecontrol study (9). The Swedish case-control study also did not show any association between hemoglobin adducts of acrylamide and prostate cancer (16). However, as in the present study, the Netherlands Cohort Study showed a nonsignificant inverse relation between acrylamide intake and advanced prostate cancer risk in never smokers (7).…”

Section: Discussioncontrasting

confidence: 47%

“…However, positive associations of acrylamide intake with risk of renal cell, endometrial, and ovarian cancers were observed in a cohort of Dutch men and women (6,7). To date, only one prospective study (7) and two case-control studies have examined the relation between acrylamide intake and prostate cancer risk (9,16). We therefore examined the association between acrylamide intake and risk of prostate cancer in a cohort of Swedish men.…”

Section: Introductionmentioning

confidence: 99%

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Dietary Acrylamide Intake and Prostate Cancer Risk in a Prospective Cohort of Swedish Men

Larsson

Åkesson

Wolk

2009

Cancer Epidemiology, Biomarkers &Amp; Prevention

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Background: Acrylamide is a probable human carcinogen that can be formed in foods prepared at high temperatures. Whereas evidence indicates that acrylamide causes cancer in laboratory animals, epidemiologic data on dietary acrylamide intake in relation to cancer risk are limited and mainly null. We examined the association between dietary acrylamide intake and risk of prostate cancer in a cohort of men. Methods: The Cohort of Swedish Men is a populationbased prospective study of 45,306 men who were cancerfree and completed a food frequency questionnaire at enrollment in 1997. Cox proportional hazards models were used to estimate relative risks adjusted for potential confounders.

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Section: Discussioncontrasting

confidence: 47%

Section: Introductionmentioning

confidence: 99%

Dietary Acrylamide Intake and Prostate Cancer Risk in a Prospective Cohort of Swedish Men

Larsson

Åkesson

Wolk

2009

Cancer Epidemiology, Biomarkers &Amp; Prevention

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“…The Cancer of the Prostate in Sweden (CAPS) study (Wilson et al, 2009a), included 1 499 incident, prostate cancer cases and 1 130 male controls. The self-administered FFQ included 261 food items, 18 of which were reported to contain AA.…”

Section: Dietary Studies and Cancermentioning

confidence: 99%

“…This prospective cohort study included 47 869 US men interviewed for the first time in 1986 and followed-up to 2006 for a total of 5 025 prostate cancers (642 lethal). Dietary habits and AA intake was assessed as in the companion NHS and NHS II studies (Wilson et al, 2009a). The median of the middle quintile of AA intake was 20.8 µg per day (i.e.…”

Section: Dietary Studies and Cancermentioning

confidence: 99%

Scientific Opinion on acrylamide in food

Publication¹

2015

EFS2

332

170

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EFSA was asked to deliver a scientific opinion on acrylamide (AA) in food. AA has widespread uses as an industrial chemical. It is also formed when certain foods are prepared at temperatures above 120 °C and low moisture, especially in foods containing asparagine and reducing sugars. The CONTAM Panel evaluated 43 419 analytical results from food commodities. AA was found at the highest levels in solid coffee substitutes and coffee, and in potato fried products. Mean and 95th percentile dietary AA exposures across surveys and age groups were estimated at 0.4 to 1.9 µg/kg body weight (b.w.) per day and 0.6 to 3.4 µg/kg b.w. per day, respectively. The main contributor to total dietary exposure was generally the category 'Potato fried products (except potato crisps and snacks)'. Preferences in home-cooking can have a substantial impact on human dietary AA exposure. Upon oral intake, AA is absorbed from the gastrointestinal tract and distributed to all organs. AA is extensively metabolised, mostly by conjugation with glutathione but also by epoxidation to glycidamide (GA). Formation of GA is considered to represent the route underlying the genotoxicity and carcinogenicity of AA. Neurotoxicity, adverse effects on male reproduction, developmental toxicity and carcinogenicity were identified as possible critical endpoints for AA toxicity from experimental animal studies. The data from human studies were inadequate for dose-response assessment. The CONTAM Panel selected BMDL 10 values of 0.43 mg/kg b.w. per day for peripheral neuropathy in rats and of 0.17 mg/kg b.w. per day for neoplastic effects in mice. The Panel concluded that the current levels of dietary exposure to AA are not of concern with respect to non-neoplastic effects. However, although the epidemiological associations have not demonstrated AA to be a human carcinogen, the margins of exposure (MOEs) indicate a concern for neoplastic effects based on animal evidence. © European Food SUMMARYFollowing a request from the European Commission, the Panel on Contaminants in the Food Chain (CONTAM Panel) was asked to deliver a scientific opinion on acrylamide (AA) in food. The Panel developed the draft scientific opinion which underwent a public consultation from 1 July 2014 to 15 September 2014. The comments received and how they were taken into account when finalising the scientific opinion were published in an EFSA Technical Report (EFSA, 2015).AA is a low molecular weight, highly water soluble, organic compound. It is used inter alia as an industrial chemical and in the production of polyacrylamides. Heightened concerns about exposure to AA arose in 2002 when it was discovered that it forms when certain foods are prepared at temperatures usually above 120 °C and low moisture. It forms, at least in part, due to a Maillard reaction between certain amino acids, such as asparagine, and reducing sugars. However, several other pathways and precursors have also been proposed to contribute to AA formation. AA forms in numerous baked or fried carbohydrate-rich f...

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“…Dietary acrylamide intake and its relation with the risk of various types of cancer in humans have been studied in few case-control studies (Mucci et al, 2003(Mucci et al, , 2004Pelucchi et al, 2006;Wilson et al, 2009a) and prospective cohort studies (Mucci et al, 2005(Mucci et al, , 2006Olsen et al, 2008;Schouten et al, 2009;Wilson et al, 2009b;Hogervorst et al, 2007Hogervorst et al, , 2008aHogervorst et al, , b, 2009aLarsson et al, 2009a, b, c, d, e). In the case-control studies, no association between acrylamide intake and cancer risk was observed.…”

Section: Introductionmentioning

confidence: 99%

Validation of a database on acrylamide for use in epidemiological studies

et al. 2010

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Background/Objectives: Acrylamide, a probable human carcinogen, was detected in various heat-treated foods such as French fries and potato crisps. Recently, positive associations have been found between dietary acrylamide intakes, as estimated with a food frequency questionnaire using an acrylamide database, and cancer risk in some epidemiological studies. As acrylamide levels vary considerably within the same type of foods, a validation study was performed to investigate whether use of an acrylamide food database containing calculated mean acrylamide content, based on extensive sampling and chemical analysis of Dutch foods (several samples per food), can classify subjects with respect to true acrylamide intake. Subjects/Methods: We used the data from a 24-h duplicate diet study. The acrylamide content of 39 Dutch 24-h duplicate diets collected in 2004 was estimated using the mean acrylamide levels of foods available from the database and the menu list, on which the participants of the duplicate diet study had listed the amounts of individual foods and drinks in household units. Next, the acrylamide content of the total duplicate diets was analytically measured and correlated to the estimated acrylamide contents. Results: The Spearman's correlation coefficient between chemically determined acrylamide content and the calculated acrylamide content of the duplicate diets was 0.82 (Po0.001).Conclusions: This study indicates that it is possible to classify subjects with respect to acrylamide intake if mean instead of actual content of each food is applied. The database can therefore be applied in epidemiological studies on acrylamide intake and cancer risk, such as the Netherlands Cohort Study on Diet and Cancer.

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Acrylamide exposure measured by food frequency questionnaire and hemoglobin adduct levels and prostate cancer risk in the Cancer of the Prostate in Sweden Study

Cited by 51 publications

References 31 publications

Dietary Acrylamide Intake and Prostate Cancer Risk in a Prospective Cohort of Swedish Men

Dietary Acrylamide Intake and Prostate Cancer Risk in a Prospective Cohort of Swedish Men

Scientific Opinion on acrylamide in food

Validation of a database on acrylamide for use in epidemiological studies

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