Acrylamide intake from coffee and cancer risk

[Guest guest]

Hi All,

 

See: http://snt.mattilsynet.no/nytt/tema/Akrylamid/RA_coffee.pdf

 

Conclusions are:

 

The following answers are given to the questions posed by SNT: ·

 

Which level of risk does the intake of acrylamide from coffee represent

for the Norwegian population?

 

For males and females an average lifetime cancer risk of 0.2x10-3 (2

cancer cases per 10.000 individuals) was estimated. For the 2.5% with

high consumption of coffee the cancer risk was estimated to 0.4x10-3

(4 cancer cases per 10.000 individuals) for males and 0.5x10-3 (5

cancer cases per 10.000 individuals) for females. ·

 

What total risk does intake of acrylamide from food and beverages

represent for the Norwegian population?

 

The average risk estimate for the total exposure to acrylamide from

coffee and food is 0.7x10-3 (7 cancer cases per 10.000 individuals) for

both males and females. ·

 

Which food groups contribute most to the total risk?

 

The average daily intake of acrylamide from coffee is 13.9 mg for males

and 11.6 mg for females. For comparison, the previously estimated

average intake of acrylamide from food was 27 mg for males and 20

mg for females. 24% (5-6 mg) of this intake came from potato crisps,

17-19% (3-5 mg) from soft bread, 11-17% (2-5 mg) from other bread

and 9-11% (2-3 mg) from French fries.

 

Hence the acrylamide intake from coffee is higher than any of the other

foods that contribute most to the intake of acrylamide.

 

BUT http://www.nlm.nih.gov/medlineplus/news/fullstory_28986.html

says:

 

Thursday, January 5, 2006 NEW YORK (Reuters Health) - The media

gave a lot of space last year to the possible cancer risk posed by high

levels of acrylamide in cooked and especially fried snacks like potato

chips, pretzels and popcorn. However, a new study has found that

dietary intake of acrylamide does not appear to be associated with

colorectal cancer in women

 

" There has been considerable discourse about whether exposure to

acrylamide in foods could increase the risk of human cancer, " Dr.

Lorelei A. Mucci, of Harvard Medical School, Boston, and colleagues

write in the International Journal of 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. "

 

The researchers examined the association between acrylamide in food

and the risk of colon and rectal cancers using data from the Swedish

Mammography Cohort, which included 61,467 women enrolled between

1987 and 1990. It's the first large, forward-looking study to investigate

this relationship. A total of 504 cases of colon cancer and 237 cases of

rectal cancer occurred during follow-up through 2003. The subjects'

average intake of acrylamide through diet was 24.6ug/day.

 

The greatest contributors of dietary acrylamide were coffee (44%), fried

potato products (16%), crisp bread (15%), and other breads (12%). No

association was observed between acrylamide intake and the risk of

colorectal cancer. Comparing the highest and the lowest intake of

acrylamide, the risk for any form of colorectal cancer varied by no more

than 10%,

 

Mucci's team reports. " In light of the null findings of this and other

research, an important question is why the epidemiologic data on

dietary acrylamide thus far seem to contradict data from animal

experiments and risk assessment models, " they add. Although no

single study can provide the final answer on the effects of acrylamide,

the researchers point out, this and other studies " suggest that

acrylamide intake in the amounts taken in through the diet do not

increase the risk of colorectal cancer. " SOURCE: International Journal

of Cancer, January 1, 2005. 2006 Reuters Limited.

 

Best regards,

 

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