Dietary acrylamide, which is formed in some starchy foods during high-temperature cooking, is not associated with an increased risk of lung cancer, according to research conducted at Maastricht University and published in the April 28 online issue of the Journal of the National Cancer Institute.
However, researchers said epidemiological studies found a positive association between dietary acrylamide intake and the risk of endometrial, ovarian, renal cell, and estrogen-receptor positive breast cancers in women.
Sources:
• EurekAlert: Dietary acrylamide not associated with increased lung cancer risk in men
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