Acrylamide Hemoglobin Adduct Levels and Ovarian Cancer Risk

Abstract

Background:
Acrylamide is a probable human carcinogen formed during cooking of starchy foods. Two large prospective cohort studies of dietary acrylamide intake and ovarian cancer risk observed a positive association, although two other studies reported no association.

Conclusions: We observed no evidence that acrylamide exposure as measured by adducts to hemoglobin is associated with an increased risk of ovarian cancer.

Impact: Our finding indicates that acrylamide intake may not increase risk of ovarian cancer.
Cancer Epidemiol Biomarkers Prev; 1–8. ©2013 AACR.