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Dietary acrylamide not associated with increased lung cancer risk in men 

Dietary acrylamide was not associated with an increased risk of lung cancer, according to data from a large prospective case-cohort study in the April 28 online issue of the Journal of the National Cancer Institute.

Acrylamide is formed in some starchy foods, such as potato chips and French fries, during high-temperature cooking. Epidemiological studies have found a positive association between dietary acrylamide intake and the risk of endometrial, ovarian, renal cell, and estrogen-receptor positive breast cancers.

To investigate whether dietary acrylamide intake is associated with lung cancer risk, Janneke G. F. Hogervorst, M.Sc., of Maastricht University in the Netherlands, and colleagues conducted a case-cohort study among 58,279 men and 62,573 women in the Netherlands Cohort Study on Diet and Cancer. Intake of acrylamide was estimated based on food-frequency questionnaires completed upon enrollment in the study.

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