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To the Editor: In 2002, the Swedish National Food Administration (NFA) announced the discovery of acrylamide in commonly consumed baked and fried foods.¹ The World Health Organization has classified acrylamide as a "probable human carcinogen," and under California’s Proposition 65, officials are considering imposing warning labels on food items containing acrylamide, including breads, cereals, potato products, and coffee because "these products contain chemicals known by the State of California to cause cancer."²

Three case-control studies in humans^3-5 did not find an association between dietary acrylamide and cancer risk. Rats exposed to acrylamide had a higher incidence of several tumors, including those of the mammary gland; the exposure was 3 to 5 orders of magnitude greater than that in humans.⁶ We prospectively studied whether acrylamide exposure through diet was associated with higher risk of breast cancer.

Methods

The study cohort consisted of 43 404 Swedish women in the Women’s Lifestyle and Health Cohort.⁷ . . . [Full Text of this Article]

Lorelei A. Mucci, ScD, MPH
lmucci@hsph.harvard.edu
Channing Laboratory
Brigham and Women’s Hospital
Harvard Medical School
Boston, Mass

Sven Sandin, MS; Katarina Bälter, PhD; Hans-Olov Adami, MD, PhD
Department of Medical Epidemiology and Biostatistics
Karolinska Institutet
Stockholm, Sweden

Cecilia Magnusson, MD, PhD
Cancer Research United Kingdom Epidemiology Unit
Oxford University
Oxford, England

Elisabete Weiderpass, MD, PhD
The Norwegian Cancer Registry
Oslo, Norway

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