Dietary acrylamide intake and estrogen and progesterone receptor-defined postmenopausal breast cancer risk

Pedersen, G.; Hogervorst, Janneke; Schouten, Leo J.; Konings, Erik J M; Goldbohm, R. Alexandra; Brandt, Piet A. van den

doi:10.1007/s10549-009-0642-4

Cited by 41 publications

(46 citation statements)

References 27 publications

(28 reference statements)

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“…Recently, Burley et al (66) analyzed the associations between dietary acrylamide exposure and breast cancer within this cohort (66). Overall, dietary acrylamide exposure (highest vs. lowest quintile) was not associated with breast cancer risk (OR 1.16; 95% CI 0.88–1.52) (66), which is in agreement with other prospective cohort (13;16;19;56), and case-cohort (11;17) studies that have reported no associations for dietary acrylamide and increased risk of breast cancer. Stratified analysis by menopausal status revealed no significant associations for postmenopausal women (OR 0.97; 95% CI 0.68–1.39)(66), or premenopausal women (OR 1.47; 95% CI 0.96–2.27) (66).…”

Section: Evidence From Case-cohort Studiessupporting

confidence: 87%

“…Pedersen et al (17) analyzed NLCSDC data for acrylamide intake and risk of postmenopausal breast cancer stratified by receptor status. The acrylamide exposure was estimated from the baseline FFQs (17).…”

Section: Evidence From Case-cohort Studiesmentioning

confidence: 99%

“…The acrylamide exposure was estimated from the baseline FFQs (17). There were no statistically significant associations between dietary acrylamide exposure and total postmenopausal breast cancer (hazard ratio (HR) 1.15; 95% CI 0.86–1.53) (17), ER+ (HR 1.15; 95% CI 0.86–1.53) (17), PR+ (HR 1.47; 95% CI 0.86–2.51) (17), or ER+PR+ (HR 1.43; 95% CI 0.83–2.46), ER- (HR 0.95; 95% CI 0.52–1.72) (17), PR- (HR 0.84; 95% CI 0.63–1.56) (17), or ER-PR- (HR 0.90; 95% CI 0.48–1.68) breast cancer (17). Data on smoking status, years of smoking, and number of cigarettes smoked per day were also included in the models (17).…”

Section: Evidence From Case-cohort Studiesmentioning

confidence: 99%

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Dietary Acrylamide and Human Cancer: A Systematic Review of Literature

Virk-Baker¹,

Nagy²,

Barnes³

et al. 2014

Nutrition and Cancer

122

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Cancer remains the second leading cause of death in the United States, and the numbers of cases are expected to continue to rise worldwide. Cancer prevention strategies are crucial for reducing the cancer burden. The carcinogenic potential of dietary acrylamide exposure from cooked foods is unknown. Acrylamide is a by-product of the common Maillard reaction where reducing sugars (i.e., fructose and glucose) react with the amino acid, asparagine. Based on the evidence of acrylamide carcinogenicity in animals, the International Agency for Research on Cancer has classified acrylamide as a group 2A carcinogen for humans. Since the discovery of acrylamide in foods in 2002, a number of studies have explored its potential as a human carcinogen. This paper outlines a systematic review of dietary acrylamide and human cancer, acrylamide exposure and internal dose, exposure assessment methods in the epidemiologic studies, existing data gaps, and future directions. A majority of the studies reported no statistically significant association between dietary acrylamide intake and various cancers, and few studies reported increased risk for renal, endometrial, and ovarian cancers; however, the exposure assessment has been inadequate leading to potential misclassification or underestimation of exposure. Future studies with improved dietary acrylamide exposure assessment are encouraged.

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Section: Evidence From Case-cohort Studiessupporting

confidence: 87%

Section: Evidence From Case-cohort Studiesmentioning

confidence: 99%

Section: Evidence From Case-cohort Studiesmentioning

confidence: 99%

See 1 more Smart Citation

Dietary Acrylamide and Human Cancer: A Systematic Review of Literature

Virk-Baker¹,

Nagy²,

Barnes³

et al. 2014

Nutrition and Cancer

122

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“…At least nine studies provided information on dietary AA and breast cancer risk (Mucci et al, 2005;Pelucchi et al, 2006;Hogervorst et al, 2007;Olesen et al, 2008;Larsson et al, 2009a;Wilson et al, 2009bWilson et al, , 2010Burley et al, 2010;Pedersen et al, 2010). Moreover, one study (Olsen et al, 2012) analyzed survival from breast cancer in relation to pre-diagnostic AA-Hb and GA-Hb.…”

Section: Breast 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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“…Incident invasive breast cancer cases were identified in each study through follow-up questionnaires and confirmed with subsequent medical record review (22,31,33), linkage with cancer registries (20,21,23,24,27,28,32,(34)(35)(36), or both (19,25,26,29,30). Mortality registries were also used in some studies to ascertain additional cases (19,20,22,25,26,29,33,35).…”

Section: Ascertainment Of Breast Cancer Casesmentioning

confidence: 99%

Carotenoid intakes and risk of breast cancer defined by estrogen receptor and progesterone receptor status: a pooled analysis of 18 prospective cohort studies

Zhang

Spiegelman

Baglietto

et al. 2012

The American Journal of Clinical Nutrition

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Background: Epidemiologic studies examining associations between carotenoid intakes and risk of breast cancer by estrogen receptor (ER) and progesterone receptor (PR) status are limited. Objective: We investigated these associations in a pooled analysis of 18 cohort studies. Design: Of 1,028,438 participants followed for a maximum followup of 26 y across studies, 33,380 incident invasive breast cancers were identified. Study-specific RRs and 95% CIs were estimated by using Cox proportional hazards regression and then pooled by using a random-effects model. Results: a-Carotene, b-carotene, and lutein/zeaxanthin intakes were inversely associated with the risk of ER-negative (ER2) breast cancer (pooled multivariable RRs of the comparison between the highest and lowest quintiles): a-carotene (0.87; 95% CI: 0.78, 0.97), b-carotene (0.84; 95% CI: 0.77, 0.93), and lutein/zeaxanthin (0.87; 95% CI: 0.79, 0.95). These variables were not inversely associated with the risk of ER-positive (ER+) breast cancer (pooled multivariable RRs for the same comparison): a-carotene (1.04; 95% CI: 0.99, 1.09), b-carotene (1.04; 95% CI: 0.98, 1.10), and lutein/zeaxanthin (1.00; 95% CI: 0.93, 1.07). Although the pooled RRs for quintile 5 for b-cryptoxanthin were not significant, inverse trends were observed for ER2 and ER+ breast cancer (P-trend 0.05). Nonsignificant associations were observed for lycopene intake. The associations were largely not appreciably modified by several breast cancer risk factors. Nonsignificant associations were observed for PR-positive and PR-negative breast cancer. Conclusions: Intakes of a-carotene, b-carotene, and lutein/zeaxanthin were inversely associated with risk of ER2, but not ER+, breast cancer. However, the results need to be interpreted with caution because it is unclear whether the observed association is real or due to other constituents in the same food sources.Am J Clin Nutr 2012;95:713-25.

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Dietary acrylamide intake and estrogen and progesterone receptor-defined postmenopausal breast cancer risk

Cited by 41 publications

References 27 publications

Dietary Acrylamide and Human Cancer: A Systematic Review of Literature

Dietary Acrylamide and Human Cancer: A Systematic Review of Literature

Scientific Opinion on acrylamide in food

Carotenoid intakes and risk of breast cancer defined by estrogen receptor and progesterone receptor status: a pooled analysis of 18 prospective cohort studies

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