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Dietary acrylamide and risk of renal cell cancer

  1. Lorelei A. Mucci1,2,†,*,
  2. Per Lindblad1,3,
  3. Gunnar Steineck4,
  4. Hans-Olov Adami1,2

Article first published online: 22 JAN 2004

DOI: 10.1002/ijc.20011

Issue

International Journal of Cancer

International Journal of Cancer

Volume 109, Issue 5, pages 774–776, 1 May 2004

Additional Information

How to Cite

Mucci, L. A., Lindblad, P., Steineck, G. and Adami, H.-O. (2004), Dietary acrylamide and risk of renal cell cancer. Int. J. Cancer, 109: 774–776. doi: 10.1002/ijc.20011

Author Information

  1. 1

    Department of Medical Epidemiology and Biostatistics, Karolinska Institutet, Stockholm, Sweden

  2. 2

    Department of Epidemiology, Harvard School of Public Health, Boston, MA, USA

  3. 3

    Department of Urology, Sundsvall Hospital, Sundsvall, Sweden

  4. 4

    Clinical Cancer Epidemiology, Department of Oncology and Pathology, Karolinska Institutet, Stockholm, Sweden

  1. †

    Fax: +617-566-7805

*Department of Epidemiology, Harvard School of Public Health, 677 Huntington Avenue, 9th Floor, Boston, MA 02115

Publication History

  1. Issue published online: 27 FEB 2004
  2. Article first published online: 22 JAN 2004
  3. Manuscript Accepted: 16 OCT 2003
  4. Manuscript Revised: 30 SEP 2003
  5. Manuscript Received: 29 AUG 2003

Funded by

  • Swedish Cancer Society
  • Emil Andersson Foundation for Medical Research
  • Henry Kjellen Foundation for Cancer Research
  • Gerd and Harry Jakobsson Foundation
  • Hilda and Ernst Andersson Foundation
  • Family Hallerström Foundation
  • National Corporation of Swedish Pharmacies
  • Swedish Foundation for International Cooperation in Research and Higher Education

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Keywords:

  • acrylamide;
  • cancer;
  • food chemistry;
  • epidemiology;
  • case-control

Abstract

The detection of acrylamide, classified as a probable human carcinogen, in commonly consumed foods created public health alarm. Thus far, only 2 epidemiologic studies have examined the effect of dietary acrylamide on cancer risk. Presently, we reanalyzed data from a large population-based Swedish case-control study of renal cell cancer. Food frequency data were linked with national food databases on acrylamide content, and daily acrylamide intake was estimated for participants. The risk of renal cell cancer was evaluated for intake of food items with elevated acrylamide levels and for total daily acrylamide dose. Adjusting for potential confounders, there was no evidence that food items with elevated acrylamide, including coffee (ORhighest vs. lowest quartile = 0.7; 95% CI = 0.4–1.1), crisp breads (ORhighest vs. lowest quartile = 1.0; 95% CI = 0.6–1.6) and fried potatoes (ORhighest vs. lowest quartile = 1.1; 95% CI = 0.7–1.7), were associated with a higher risk of renal cell cancer risk. Furthermore, there was no association between estimated daily acrylamide intake through diet and cancer risk (ORhighest vs. lowest quartile = 1.1; 95% CI = 0.7–1.8; p for trend = 0.8). The results of this study are in line with the 2 previous studies examining dietary acrylamide and suggest there is no association between dietary acrylamide and risk of renal cell cancer. © 2004 Wiley-Liss, Inc.

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