Carcinogen in fries linked to breast cancer in younger women
Let us forget the National Breast Cancer Awareness Month or the pink month for the next 11 months and focus on what we can do to prevent breast cancer.
Another new study in British Journal of Cancer suggests a possibility that a cancer-causing agent found in fries and chips may boost the risk of breast cancer in premenopausal women.
The study led by Burley V.J. and colleagues from the University of Leeds in the United Kingdom showed a weak association between the exposure to dietary acrylamide and increased risk of breast cancer in premenopausal women.
Burley et al estimated intake of dietary acrylamide intake in 33,7331 women aged 35 to 69 years from the UK Women's Cohort Study who were followed up for 11 years and recorded 1084 cases of breast cancer during the follow-up.
They found overall acrylamide intake was not associated with breast cancer risk.
However, after adjustment for confounders, dietary acrylamide intake was associated with a 20 percent increased risk of breast cancer in premenopausal women, but not in postmenopausal women.
Interested readers may read here for another early report on acrylamide and breast cancer association.
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