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Dietary Acrylamide Link to Lung Cancer Studied

Last Updated: April 29, 2009.

Higher intake of dietary acrylamide, a probable carcinogen found in heat-treated foods, may be associated with a lower risk of lung cancer in women, according to research published online April 28 in the Journal of the National Cancer Institute.

WEDNESDAY, April 29 (HealthDay News) -- Higher intake of dietary acrylamide, a probable carcinogen found in heat-treated foods, may be associated with a lower risk of lung cancer in women, according to research published online April 28 in the Journal of the National Cancer Institute.

Janneke G.F. Hogervorst, from Maastricht University in the Netherlands, and colleagues examined the association between dietary acrylamide intake and lung cancer in 58,279 men and 62,573 women using a questionnaire to estimate the intake of acrylamide-containing foods at baseline.

After 13.3 years of follow-up, the researchers observed 2,649 new cases of lung cancer. There was a lower risk of cancer in women after adjusting for other variables (hazard ratio 1.03 for men and 0.82 for women for each 10 microgram per day acrylamide increment, or a hazard ratio of 1.03 for men and 0.45 for women when comparing the highest and lowest quintiles of acrylamide intake). The association was strongest in women for adenocarcinoma (hazard ratio 0.40 for highest versus lowest tertile of acrylamide intake), the authors report.

"Acrylamide intake was not associated with lung cancer risk in men but was inversely associated in women, most strongly for adenocarcinoma," Hogervorst and colleagues conclude.

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