ScienceDaily  — Dietary acrylamide was not associated with an increased risk of lung cancer, according to data from a large prospective case-cohort study.

Acrylamide is formed in some starchy foods, such as potato chips and French fries, during high-temperature cooking. Epidemiological studies have found a positive association between dietary acrylamide intake and the risk of endometrial, ovarian, renal cell, and estrogen-receptor positive breast cancers.

To investigate whether dietary acrylamide intake is associated with lung cancer risk, Janneke G. F. Hogervorst, M.Sc., of Maastricht University in the Netherlands, and colleagues conducted a case-cohort study among 58,279 men and 62,573 women in the Netherlands Cohort Study on Diet and Cancer. Intake of acrylamide was estimated based on food-frequency questionnaires completed upon enrollment in the study.

Sumber : Science Daily

Informasi lengkap dapat diakses di :

http://www.sciencedaily.com/releases/2009/04/090428162009.htm

Photo :  Dietary acrylamide was not associated with an increased risk of lung cancer, according to data from a large prospective case-cohort study. (Credit: iStockphoto/Aleksandr Stennikov)