Guest guest Posted December 29, 2006 Report Share Posted December 29, 2006 http://www3.interscience.wiley.com/cgi-bin/abstract/104083949/ABSTRACT?CRETRY=1 & SRETRY=0 Epidemiology Fried potatoes and human cancer Claudio Pelucchi 1, Silvia Franceschi 2, Fabio Levi 3, Dimitrios Trichopoulos 4 5, Cristina Bosetti 1, Eva Negri 1, Carlo La Vecchia 1 3 6 * 1Istituto di Ricerche Farmacologiche Mario Negri, Milano, Italy2International Agency for Research on Cancer, Lyon, France3Institute Universitaire de Mèdecine Sociale et Préventive, Lausanne, Switzerland4Department of Epidemiology, Harvard School of Public Health, Boston, MA, USA5Department of Hygiene and Epidemiology, Athens University Medical School, Athens, Greece6Istituto di Statistica Medica e Biometria, Università degli Studi di Milano, Milano, Italy email: Carlo La Vecchia (lavecchia) *Correspondence to Carlo La Vecchia, Istituto di Ricerche Farmacologiche Mario Negri, Via Eritrea, 62-20157 Milano, Italy Fax: +39-02-33200231 Keywords acrylamide • cancer risk • case-control studies • fried potatoes Abstract A considerable public concern about cancer risk from acrylamide-rich foods followed the announcement that high concentrations of acrylamide are found in fried potatoes and potato chips and, more generally, in starch-containing foods cooked at high temperatures. From a series of hospital-based case-control studies conducted in Italy and Switzerland between 1991 and 2000, we have analyzed the relation between intake of fried/baked potatoes and cancer risk. The cancer sites considered were oral cavity and pharynx (749 cases, 1,772 controls), esophagus (395 cases, 1,066 controls), larynx (527 cases, 1,297 controls), large bowel (1,225 colon and 728 rectum cases, 4,154 controls), breast (2,569 cases, 2,588 controls) and ovary (1,031 cases, 2,411 controls). All cancer cases were incident and histologically confirmed. Controls were subjects admitted to the same network of hospitals of cases for acute, non-neoplastic conditions. All the odds ratios (OR) for the highest vs. the lowest tertile of intake ranged between 0.8-1.1. We found no evidence of interaction with age, gender, alcohol and tobacco use. Our data provide reassuring evidence for the lack of an important association between consumption of fried/baked potatoes and cancer risk. © 2003 Wiley-Liss, Inc. http://www.sciencemag.org/cgi/content/summary/297/5578/27a CANCER RISKS:Acrylamide in Food: Uncharted Territory Giselle Weiss A high-profile group of food experts met in Geneva last week to consider what should be done about acrylamide, a potential industrial hazard that has now been found in many cooked foods. The World Health Organization (WHO) responded by sponsoring a safety data review. The WHO experts issued an urgent call for more research, but the most striking aspect of their report might be how little new information it gives on health risks http://ace.orst.edu/info/tox513/PDF_files/2005/Acrylamide/Acrylamide%20in%20Food%20-%20Occurence,%20sources,%20modeling%202003.pdf Essential fatty acids and Prostrate Cancer-An Emerging Hypothesis http://cebp.aacrjournals.org/cgi/reprint/5/11/859 Send instant messages to your online friends http://au.messenger. Quote Link to comment Share on other sites More sharing options...
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