Dietary acrylamide intake and risk of breast cancer in the UK women's cohort

Burley, Victoria J.; Greenwood, Darren C.; Hepworth, Sarah; Fraser, Lorna; Kok, Theo M. de; Breda, S.; Kyrtopoulos, Soterios A.; Botsivali, Maria; Kleinjans, J. C. S.; McKinney, Patricia A.; Cade, Janet

doi:10.1038/sj.bjc.6605956

Cited by 37 publications

(41 citation statements)

References 44 publications

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“…The UK Women's Cohort Study (Burley et al, 2010) reported no overall association between AA intake and breast cancer (RR 1.16, 95 % CI 0.88-1.52 for ~ 32 versus ~ 6 µg per day, i.e. ~ 0.46 versus ~ 0.09 µg/kg b.w.…”

Section: Breast Cancermentioning

confidence: 99%

“…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%

“…The UK Women's Cohort Study included 33 731 women enrolled in 1995-1998 followed-up to for a median of 11 years for breast cancer occurrence (1 084 cases) (Burley et al, 2010). A validated 217-item FFQ, adopted in the UK arm of the EPIC study, was used to assess dietary information.…”

Section: Dietary Studies and Cancermentioning

confidence: 99%

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Scientific Opinion on acrylamide in food

Publication¹

2015

EFS2

328

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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Section: Breast Cancermentioning

confidence: 99%

Section: Breast Cancermentioning

confidence: 99%

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Scientific Opinion on acrylamide in food

Publication¹

2015

EFS2

328

170

View full text Add to dashboard Cite

show abstract

“…39), only one study reported a statistically significant association (5); the study included postmenopausal women only and the positive association was seen between acrylamide-hemoglobin adduct levels and estrogen receptor-positive breast cancer. Among 4 studies of premenopausal women (4,(40)(41)(42), the relative risk of premenopausal breast cancer for the highest versus lowest quantile ranged from 0.92 (41) to 1.47 (42). The relative risk of 1.47 [95% confidence interval (CI), 0.96-2.27] was attenuated to 1.17 (95% CI, 0.69-2.00) when subjects were restricted to never smokers (42).…”

Section: Discussionmentioning

confidence: 99%

“…Among 4 studies of premenopausal women (4,(40)(41)(42), the relative risk of premenopausal breast cancer for the highest versus lowest quantile ranged from 0.92 (41) to 1.47 (42). The relative risk of 1.47 [95% confidence interval (CI), 0.96-2.27] was attenuated to 1.17 (95% CI, 0.69-2.00) when subjects were restricted to never smokers (42). These results suggest a possibility that acrylamide is not breast carcinogen.…”

Section: Discussionmentioning

confidence: 99%

Associations of Acrylamide Intake with Circulating Levels of Sex Hormones and Prolactin in Premenopausal Japanese Women

Nagata

Konishi

Tamura

et al. 2015

Cancer Epidemiology, Biomarkers &Amp; Prevention

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Background: It has been hypothesized that alteration of hormone systems is involved in the carcinogenesis of acrylamide. The aim of the present study was to examine the cross-sectional associations between dietary acrylamide intake and sex hormone levels in premenopausal Japanese women.Methods: Study subjects were 393 women who had regular menstrual cycles less than 40 days long. Acrylamide intake was assessed with a food-frequency questionnaire and was based on acrylamide concentration reported from analyses of Japanese foods. We measured the plasma concentrations of estradiol, testosterone, dehydroepiandrosterone sulfate, sex hormonebinding globulin, follicle-stimulating hormone, luteinizing hormone, and prolactin.Results: After controlling for age, the phase of the menstrual cycle, and other covariates, acrylamide intake was statistically

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Maillard reaction products and potatoes: have the benefits been clearly assessed?

Liska¹,

Cook²,

Wang³

et al. 2015

Food Science & Nutrition

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Cooking foods affords numerous food safety benefits. During heating, Maillard reaction products (MRPs) are formed. MRPs contribute sensory aspects to food, including color, taste, and texture. One MRP, acrylamide, has been implicated in negative health outcomes; however, emerging data suggests MRPs may also deliver certain health benefits. The food industry has taken steps to decrease acrylamide formation, but the perception that high levels of acrylamide compromise the nutritional benefit of certain foods has continued. Potatoes are susceptible to MRP formation during cooking but also are considered an affordable, high nutrient content food. In particular, potatoes contribute significantly to fiber and potassium intakes in the U.S. population, two nutrients of need. How, then, should potatoes be judged for effects on health? A structured evidence assessment was conducted to identify literature, specifically clinical trials, on MRPs from potatoes and health, as well as nutritional contribution of potatoes. The results indicate limited human clinical data are available on negative health outcomes of potato‐based MRPs, whereas potatoes are important contributors of key nutrients, such as fiber and potassium. Therefore, a balanced benefit‐risk approach is warranted in order to assure that decreasing consumption of certain foods, like potatoes, does not lead to unintended consequences of nutrition inadequacies.

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Dietary acrylamide intake and risk of breast cancer in the UK women's cohort

Cited by 37 publications

References 44 publications

Scientific Opinion on acrylamide in food

Scientific Opinion on acrylamide in food

Associations of Acrylamide Intake with Circulating Levels of Sex Hormones and Prolactin in Premenopausal Japanese Women

Maillard reaction products and potatoes: have the benefits been clearly assessed?

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