New research shows that a high dietary intake of acrylamide
can increase the risk of breast cancer.
The study was the first epidemiological study using
biological markers for measuring acrylamide exposure, and also the first to
report an acrylamide/breast cancer link.
The study examined 374 postmenopausal women who had
developed breast cancer, and an additional 374 healthy women who were used as
controls. An increased acrylamide hemoglobin level doubled the risk of breast
cancer.
Acrylamide is a carcinogen created when starchy foods are
baked, roasted, fried or toasted. It was found to cause cancer in laboratory
rats in 2002.
Sources:
FoodNavigator.com January 11, 2008
International Journal of Cancer
January 8, 2008
How is Acrylamide Created?
Acrylamide, a “probable human carcinogen,” is formed in
several foods as a result of a reaction between specific amino acids, including
asparagine, and sugars found in foods when they reach high temperatures during
cooking or processing.
This reactive process is known as the Maillard reaction, and
occurs at temperatures above 212°F (100°C). As a general rule, acrylamide is
formed in vegetable-type foods when you heat them enough to produce a fairly
dry and brown/yellow surface.
Hence, it can be found in many common foods that are baked,
fried, roasted or toasted, such as:
- Potatoes; chips, French fries and other roasted or fried
potato foods - Grains; bread crust, toast, crisp bread, roasted breakfast
cereals and various processed snacks - Coffee; roasted coffee beans and ground coffee powder.
Surprisingly, coffee substitutes based on chicory actually contains 2-3 times
MORE acrylamide than real coffee
Acrylamide is Not the Only Danger
However, acrylamide is not the only dangerous genotoxic
compound formed when food is heated to high temperatures.
A three-year long EU project, known as Heat-Generated Food Toxicants (HEATOX) —
whose findings were published at the end of 2007 — found there are more
than 800 heat-induced compounds, of which 52 are potential carcinogens.
In addition to their finding that acrylamide does pose a
public health threat, the HEATOX scientists also discovered that you’re far
less likely to ingest dangerous levels of the toxin when you eat home-cooked foods compared to industrially or
restaurant-prepared foods.
Additionally, the HEATOX findings also suggest that
although there are ways to decrease exposure to acrylamide, it cannot be
eliminated completely. According to their calculations, successful
application of all presently known methods would reduce the acrylamide intake
by 40 percent at the most.
For more in-depth information regarding their findings and consumer guidelines,
I recommend reading their online report Heat-generated Food Toxicants, Identification,
Characterization and Risk Minimization.
How to Protect Yourself from Acrylamide and Other
Toxic Compounds
Most of the problems with cancer-causing byproducts stem
from factory farmed, highly processed foods in general. Ideally, you should
consume foods that are minimally processed, and come from local,
environmentally sustainable sources.
At the same time, over half of the foods you eat should be
uncooked and eaten in the raw state. It may take you awhile to get to that
point, but in the meantime, you can start by avoiding processed foods, which simply have no redeeming
qualities whatsoever, such as doughnuts, all sodas, French fries, and potato chips.
In addition, you can reduce your exposure to these
cancer-causing chemicals by throwing away your Teflon-coated cookware.
