Acrylamide Doesn't Raise Lung Cancer Risk

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The current study included 58,279 men and 62,573 women, with an average follow-up time of 13.3 years. From this group, 2,649 people developed lung cancer.

When the researchers compared those with the highest intake of acrylamide to the lowest, they found no association between male acrylamide consumption and lung cancer. In women, those who had the highest intake appeared to have a 55 percent decreased risk of cancer compared to women who had the lowest acrylamide intake, the researchers said.

The authors theorized that acrylamide may have some effect on female hormones, which could offer protection against certain cancers, and increase the risk of others. "We do not advise women to start consuming more acrylamide-containing foods to reduce their lung cancer risk," noted Hogervorst. "Acrylamide may increase the risk of other cancers, and acrylamide-containing foods like fries and chips may increase the risk of other diseases, such as obesity and cardiovascular diseases."

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"Acrylamide is such a complicated dietary factor," said editorial author Lorelei Mucci, an assistant professor of medicine in the department of epidemiology at the Harvard School of Public Health. "It's in so many foods that are really bad for you, but a large portion of acrylamide comes from whole grain cereals and breads that are good for you."

"The public health message should really be to look at factors that really will lower your risk of cancer: exercise, keeping a healthy weight and not smoking. If there is an association with acrylamide and cancers, it's probably a small one," Mucci said.

"This study is good research, and they asked good research questions, but don't get distracted. For preventing cancer, the focus is on weight control, physical activity and consuming a mostly plant-based diet," said Collins.

"There's no reason to think we would do anything different in terms of eating habits as a result of this study," she said, adding, "There are a lot of good reasons to limit your consumption of potato chips, French fries, cake and cookies."

More information

Learn more about acrylamide from the U.S. Food and Drug Administration.

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