Re: Acrylamide does not cause colon cancer

[Guest guest]

Al,

The study that you attach seems large enough to conclude that

acrylamide does not cause colon cancer. However, this does not mean

that acrylamide does not cause *other* forms of cancer. Here is what

the National Cancer Institute has to say:

>>>

http://www.cancer.gov/cancertopics/factsheet/acrylamideinfoods

Acrylamide in Foods: Questions and Answers

Acrylamide has not been shown to cause cancer in humans. However, the

relationship between acrylamide and cancer has not been studied

extensively in humans. Because it has been shown to cause cancer in

laboratory rats when given in the animals' drinking water, both the

Environmental Protection Agency (EPA) and the International Agency for

Research on Cancer (IARC) in Lyon, France, consider acrylamide to be a

probable human carcinogen. The National Toxicology Program's Ninth

Report on Carcinogens states that acrylamide can be " reasonably

anticipated to be a human carcinogen. "

>>>

There are some scientists who doubt that acrylamides pose any risk to

humans, e.g., ph Rosen from Rutgers University:

http://www.oehha.ca.gov/prop65/pdf/C-13ACSHattach.pdf

This is one issue where each of us has to make individual decisions.

Should I toast my bread? Should I eat the crust? Should I deglaze

the pan to make a gravy?

I personally avoid eating crusts that are too brown, and I have

replaced a lot of my grilling and baking with boiling, steaming, and

stewing to reduce the heat intensity to which my food is exposed. In

restaurants, I trim all the burned corners of steaks, vegetables, and

breads. I do this in the hope of avoiding the nitrosamines and

acrylamides that are formed from high heat.

What do animals on 40%CR die of? Tumors, mostly.

>>>

http://www.purina.com/science/research/CalorieRestriction.aspx

Symposium Highlights New Findings on Calorie Restriction's Impact

Mortality—Causes of mortality generally were similar for lean-fed and

control groups, with the primary causes concentrated in

musculoskeletal and digestive systems.

>>>

Anything that can help delay the onset of tumors improves the chances

of longevity.

Tony

>

> Hi All,

>

> No real surprise for me is the pdf-available below. Acrylamide does

not cause colon

> cancer.

>

> Mucci LA, Adami HO, Wolk A.

> Prospective study of dietary acrylamide and risk of colorectal

cancer among women.

> Int J Cancer. 2005 Jul 7;118(1):169-173 [Epub ahead of print]

> PMID: 16003738

>

> There has been considerable discourse about whether exposure to

acrylamide in foods

> could increase the risk of human cancer. Acrylamide is classified as

a probable

> human carcinogen, and animal studies have demonstrated an increased

incidence of

> tumors in rats exposed to very high levels. Still, epidemiologic

data of the effect

> of dietary acrylamide remain scant. We have undertaken the first

prospective study

> of acrylamide in food and risk of colon and rectal cancers using

prospective data

> from the Swedish Mammography Cohort. The cohort comprised 61,467

women at baseline

> between 1987 and 1990. Through 2003, the cohort contributed 823,072

person-years,

> and 504 cases of colon and 237 of rectal cancer occurred. Mean

intake of acrylamide

> through diet was 24.6 mug/day (Q25-70 = 18.7-29.9). Coffee (44%),

fried potato

> products (16%), crisp bread (15%) and other breads (12%) were the

greatest

> contributors. After adjusting for potential confounders, there was

no association

> between estimated acrylamide intake and colorectal cancer. Comparing

extreme

> quintiles, the adjusted relative risks (95% CI; p for trend) were

for colorectal

> cancer 0.9 (0.7-1.3; p = 0.80), colon cancer 0.9 (0.6-1.4; p = 0.83)

and rectal

> cancer 1.0 (0.6-1.8; p = 0.77). Furthermore, intake of specific food

items with

> elevated acrylamide (e.g., coffee, crisp bread and fried potato

products) was not

> associated with cancer risk. In this large prospective study, we

found no evidence

> that dietary intake of acrylamide is associated with cancers of the

colon or rectum.

> Epidemiologic studies play an important role in assessing the

possible health

> effects of acrylamide intake through food.

>

> Al Pater, PhD; email: old542000@y...

>

> __________________________________

> FareChase: Search multiple travel sites in one click.

> http://farechase.

>

[Guest guest]

Al,

The study that you attach seems large enough to conclude that

acrylamide does not cause colon cancer. However, this does not mean

that acrylamide does not cause *other* forms of cancer. Here is what

the National Cancer Institute has to say:

>>>

http://www.cancer.gov/cancertopics/factsheet/acrylamideinfoods

Acrylamide in Foods: Questions and Answers

Acrylamide has not been shown to cause cancer in humans. However, the

relationship between acrylamide and cancer has not been studied

extensively in humans. Because it has been shown to cause cancer in

laboratory rats when given in the animals' drinking water, both the

Environmental Protection Agency (EPA) and the International Agency for

Research on Cancer (IARC) in Lyon, France, consider acrylamide to be a

probable human carcinogen. The National Toxicology Program's Ninth

Report on Carcinogens states that acrylamide can be " reasonably

anticipated to be a human carcinogen. "

>>>

There are some scientists who doubt that acrylamides pose any risk to

humans, e.g., ph Rosen from Rutgers University:

http://www.oehha.ca.gov/prop65/pdf/C-13ACSHattach.pdf

This is one issue where each of us has to make individual decisions.

Should I toast my bread? Should I eat the crust? Should I deglaze

the pan to make a gravy?

I personally avoid eating crusts that are too brown, and I have

replaced a lot of my grilling and baking with boiling, steaming, and

stewing to reduce the heat intensity to which my food is exposed. In

restaurants, I trim all the burned corners of steaks, vegetables, and

breads. I do this in the hope of avoiding the nitrosamines and

acrylamides that are formed from high heat.

What do animals on 40%CR die of? Tumors, mostly.

>>>

http://www.purina.com/science/research/CalorieRestriction.aspx

Symposium Highlights New Findings on Calorie Restriction's Impact

Mortality—Causes of mortality generally were similar for lean-fed and

control groups, with the primary causes concentrated in

musculoskeletal and digestive systems.

>>>

Anything that can help delay the onset of tumors improves the chances

of longevity.

Tony

>

> Hi All,

>

> No real surprise for me is the pdf-available below. Acrylamide does

not cause colon

> cancer.

>

> Mucci LA, Adami HO, Wolk A.

> Prospective study of dietary acrylamide and risk of colorectal

cancer among women.

> Int J Cancer. 2005 Jul 7;118(1):169-173 [Epub ahead of print]

> PMID: 16003738

>

> There has been considerable discourse about whether exposure to

acrylamide in foods

> could increase the risk of human cancer. Acrylamide is classified as

a probable

> human carcinogen, and animal studies have demonstrated an increased

incidence of

> tumors in rats exposed to very high levels. Still, epidemiologic

data of the effect

> of dietary acrylamide remain scant. We have undertaken the first

prospective study

> of acrylamide in food and risk of colon and rectal cancers using

prospective data

> from the Swedish Mammography Cohort. The cohort comprised 61,467

women at baseline

> between 1987 and 1990. Through 2003, the cohort contributed 823,072

person-years,

> and 504 cases of colon and 237 of rectal cancer occurred. Mean

intake of acrylamide

> through diet was 24.6 mug/day (Q25-70 = 18.7-29.9). Coffee (44%),

fried potato

> products (16%), crisp bread (15%) and other breads (12%) were the

greatest

> contributors. After adjusting for potential confounders, there was

no association

> between estimated acrylamide intake and colorectal cancer. Comparing

extreme

> quintiles, the adjusted relative risks (95% CI; p for trend) were

for colorectal

> cancer 0.9 (0.7-1.3; p = 0.80), colon cancer 0.9 (0.6-1.4; p = 0.83)

and rectal

> cancer 1.0 (0.6-1.8; p = 0.77). Furthermore, intake of specific food

items with

> elevated acrylamide (e.g., coffee, crisp bread and fried potato

products) was not

> associated with cancer risk. In this large prospective study, we

found no evidence

> that dietary intake of acrylamide is associated with cancers of the

colon or rectum.

> Epidemiologic studies play an important role in assessing the

possible health

> effects of acrylamide intake through food.

>

> Al Pater, PhD; email: old542000@y...

>

> __________________________________

> FareChase: Search multiple travel sites in one click.

> http://farechase.

>