Hide This

FREEHER HealthToolkit

HER Health Toolkit

Sign up for EmpowHER updates and you'll receive our
FREE HER Health Toolkit

Cancer

Get Email Updates

Cancer Guide

Maryann Gromisch RN Guide

Have a question? We're here to help. Ask the Community.

ASK

Health Newsletter

Receive the latest and greatest in women's health and wellness from EmpowHER - for free!

7 Tips to Lower Your Intake of Acrylamide and Your Cancer Risk

By Lynette Summerill HERWriter
 
Rate This
7 Tips to Lower Your Intake of Acrylamide and Your Cancer Risk 0 5
 7 ways to reduce intake of acrylamide and lower your risk for cancer
Auremar/PhotoSpin

You care a lot about staying healthy. That’s why you’re trying to get more exercise, drop those extra inches, get enough rest and eat right. But if you are overcooking your food, a chemical toxin you’ve probably never even heard of could be putting you at higher risk for developing some types of cancer.

It’s called acrylamide and it’s ubiquitous in the Western diet. According to the U.S. Grocery Manufacturers Association, acrylamide is found in 40 percent of the calories consumed in the average American diet.

U.S. Food and Drug Administration (FDA) chemist Lauren Robin explained that acrylamide is a chemical that forms in some foods — mainly plant-based foods — during high-temperature cooking processes like baking or frying.

Acrylamide is known to cause cancer in animals so scientists believe it is likely to cause cancer in humans as well. Some recent studies have raise concern.

An 11-year prospective study of post-menopausal Dutch women detected a small, but significantly increased risk of endometrial and ovarian cancer, but not breast cancer, associated with intake of acrylamide from food.

A second retrospective study found one significant positive result between hemoglobin markers for acrylamide and estrogen-receptor positive breast cancer.

At certain doses acrylamide is also toxic to the nervous system of animals and humans and may harm fertility, according to the World Health Organization.

Robin says acrylamide has probably been around as long as people have been baking, roasting, toasting or frying foods, but the toxin wasn’t identified in food until 2002.

Get this -- Prior to 2002, the chemical was known primarily for being used in the construction of dam foundations and tunnels or treating wastewater.

Since then, acrylamide has been found in numerous cooked and heat-processed foods in the Netherlands, Norway, Switzerland, United Kingdom and the United States.

Generally speaking, acrylamide forms from sugars and an amino acid that are naturally present in food.

Add a CommentComments

There are no comments yet. Be the first one and get the conversation started!

Image CAPTCHA
Enter the characters shown in the image.
By submitting this form, you agree to EmpowHER's terms of service and privacy policy

We value and respect our HERWriters' experiences, but everyone is different. Many of our writers are speaking from personal experience, and what's worked for them may not work for you. Their articles are not a substitute for medical advice, although we hope you can gain knowledge from their insight.

Improved

1710 Health

Changed

643 Lives

Saved

497 Lives
1 lives impacted in the last 24 hrs Learn More

Take Our Featured Health Poll

Have you ever participated in a clinical trial?:
View Results