 Seven years ago, alarms were sounded that acrylamide, a compound found in foods heated at high temperatures, could cause cancer. However, studies have not uncovered links to colon cancer or breast cancer, and now comes word from a Swedish study indicating that long-term intake of acrylamide does not raise the risk of endometrial cancer.
Data from animal studies have supported a cancer-causing effect for acrylamide, according to the report in the International Journal of Cancer. Indeed, in 2005 the World Health Organization called for lower levels of acrylamide in food.
On the other hand, population-based evidence has largely refuted a significant cancer risk with acrylamide intake, Dr. Susanna C. Larson, from the Karolinska Institute, Stockholm, and colleagues note. |