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Dietary acrylamide intake and risk of premenopausal breast cancer.
Am J Epidemiol 2009; 169(8):954-61AJ

Abstract

Acrylamide, a probable human carcinogen, is formed during high-temperature cooking of many commonly consumed foods. It is widespread; approximately 30% of calories consumed in the United States are from foods containing acrylamide. In animal studies, acrylamide causes mammary tumors, but it is unknown whether the level of acrylamide in foods affects human breast cancer risk. The authors studied the association between acrylamide intake and breast cancer risk among 90,628 premenopausal women in the Nurses' Health Study II. They calculated acrylamide intake from food frequency questionnaires in 1991, 1995, 1999, and 2003. From 1991 through 2005, they documented 1,179 cases of invasive breast cancer. They used Cox proportional hazards models to assess the association between acrylamide and breast cancer risk. The multivariable-adjusted relative risk of premenopausal breast cancer was 0.92 (95% confidence interval: 0.76, 1.11) for the highest versus the lowest quintile of acrylamide intake (P(trend) = 0.61). Results were similar regardless of smoking status or estrogen and progesterone receptor status of the tumors. The authors found no associations between intakes of foods high in acrylamide, including French fries, coffee, cereal, potato chips, potatoes, and baked goods, and breast cancer risk. They found no evidence that acrylamide intake, within the range of US diets, is associated with increased risk of premenopausal breast cancer.

Authors+Show Affiliations

Department of Epidemiology, Harvard School of Public Health, Boston, Massachusetts, USA. kwilson@hsph.harvard.eduNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, N.I.H., Extramural

Language

eng

PubMed ID

19224978

Citation

Wilson, Kathryn M., et al. "Dietary Acrylamide Intake and Risk of Premenopausal Breast Cancer." American Journal of Epidemiology, vol. 169, no. 8, 2009, pp. 954-61.
Wilson KM, Mucci LA, Cho E, et al. Dietary acrylamide intake and risk of premenopausal breast cancer. Am J Epidemiol. 2009;169(8):954-61.
Wilson, K. M., Mucci, L. A., Cho, E., Hunter, D. J., Chen, W. Y., & Willett, W. C. (2009). Dietary acrylamide intake and risk of premenopausal breast cancer. American Journal of Epidemiology, 169(8), pp. 954-61. doi:10.1093/aje/kwn421.
Wilson KM, et al. Dietary Acrylamide Intake and Risk of Premenopausal Breast Cancer. Am J Epidemiol. 2009 Apr 15;169(8):954-61. PubMed PMID: 19224978.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Dietary acrylamide intake and risk of premenopausal breast cancer. AU - Wilson,Kathryn M, AU - Mucci,Lorelei A, AU - Cho,Eunyoung, AU - Hunter,David J, AU - Chen,Wendy Y, AU - Willett,Walter C, Y1 - 2009/02/18/ PY - 2009/2/20/entrez PY - 2009/2/20/pubmed PY - 2009/4/7/medline SP - 954 EP - 61 JF - American journal of epidemiology JO - Am. J. Epidemiol. VL - 169 IS - 8 N2 - Acrylamide, a probable human carcinogen, is formed during high-temperature cooking of many commonly consumed foods. It is widespread; approximately 30% of calories consumed in the United States are from foods containing acrylamide. In animal studies, acrylamide causes mammary tumors, but it is unknown whether the level of acrylamide in foods affects human breast cancer risk. The authors studied the association between acrylamide intake and breast cancer risk among 90,628 premenopausal women in the Nurses' Health Study II. They calculated acrylamide intake from food frequency questionnaires in 1991, 1995, 1999, and 2003. From 1991 through 2005, they documented 1,179 cases of invasive breast cancer. They used Cox proportional hazards models to assess the association between acrylamide and breast cancer risk. The multivariable-adjusted relative risk of premenopausal breast cancer was 0.92 (95% confidence interval: 0.76, 1.11) for the highest versus the lowest quintile of acrylamide intake (P(trend) = 0.61). Results were similar regardless of smoking status or estrogen and progesterone receptor status of the tumors. The authors found no associations between intakes of foods high in acrylamide, including French fries, coffee, cereal, potato chips, potatoes, and baked goods, and breast cancer risk. They found no evidence that acrylamide intake, within the range of US diets, is associated with increased risk of premenopausal breast cancer. SN - 1476-6256 UR - https://www.unboundmedicine.com/medline/citation/19224978/Dietary_acrylamide_intake_and_risk_of_premenopausal_breast_cancer_ L2 - https://academic.oup.com/aje/article-lookup/doi/10.1093/aje/kwn421 DB - PRIME DP - Unbound Medicine ER -