Colored by cooking food ==> female cancers

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Hi All, It appears that browning of foods with heat may lead to ovarian or endometrial cancers. The below paper is not pdf-availed. http://news.bbc.co.uk/2/hi/health/7124501.stmMonday, 3 December 2007, 09:00 GMT E-mail this to a friend Printable version 'Burned foods' linked to cancers Inset picture and text: Acrylamide is found in chips Women who eat crisps or chips every day may double their chances of ovarian or womb cancer, say scientists. The fears surround acrylamides, chemicals produced when you fry, grill or roast a wide range of foods. Dutch researchers quizzed 120,000 people on their eating habits, and found that women who

ate more acrylamide appeared more at risk. UK experts say other factors could be to blame, and urged women there was not need to panic. Inset text: General advice, resulting from this project, is to avoid overcooking when baking, frying or toasting carbohydrate-rich foods EU spokesman Laboratory tests highlighted as a possible danger five years ago, but the University of Maastricht study, published in the journal Cancer Epidemiology, Biomarkers and Prevention, is the first to find a link between acrylamides in the diet and cancer risk. ... A Prospective Study of Dietary Acrylamide Intake and the Risk of Endometrial, Ovarian, and Breast Cancer Janneke G. Hogervorst, Leo J. Schouten, J. Konings, R. andra Goldbohm, and Piet A. van den Brandt Cancer Epidemiol Biomarkers Prev 2007 16: 2304-13 Background: Acrylamide, a probable human carcinogen, was detected in various heat-treated carbohydrate-rich foods in 2002. The few epidemiologic studies done thus far have not shown a relationship with cancer. Our aim was to investigate the association between acrylamide intake and endometrial, ovarian, and breast cancer risk. Methods: The Netherlands Cohort Study on diet and cancer includes 62,573 women, aged 55-69 years. At baseline (1986), a random subcohort of 2,589 women was selected using a case cohort analysis approach for analysis. The acrylamide intake of subcohort members and cases was assessed with a food frequency questionnaire and was based on chemical analysis of all relevant Dutch foods. Subgroup analyses were done for never-smokers to eliminate the influence of smoking; an important source of acrylamide. Results: After 11.3 years of follow-up, 327, 300, and 1,835 cases

of endometrial, ovarian, and breast cancer, respectively, were documented. Compared with the lowest quintile of acrylamide intake (mean intake, 8.9 µg/day), multivariable-adjusted hazard rate ratios (HR) for endometrial, ovarian, and breast cancer in the highest quintile (mean intake, 40.2 µg/day) were 1.29 [95% confidence interval (95% CI), 0.81-2.07; Ptrend = 0.18], 1.78 (95% CI, 1.10-2.88; Ptrend = 0.02), and 0.93 (95% CI, 0.73-1.19; Ptrend = 0.79), respectively. For never-smokers, the corresponding HRs were 1.99 (95% CI, 1.12-3.52; Ptrend = 0.03), 2.22 (95% CI, 1.20-4.08; Ptrend = 0.01), and 1.10 (95% CI, 0.80-1.52; Ptrend = 0.55). Conclusions: We observed increased risks of postmenopausal endometrial and ovarian cancer with increasing dietary acrylamide intake, particularly among never-smokers. Risk of breast cancer was not associated with acrylamide intake. -- Al Pater, alpater@...

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