rospective Study on Dietary Acrylamide Intake and the B & P for Breast , Endometrial , and Ovarian Cancers yn

nloaded kground: Acrylamide is a probable human carcinogen formed during cooking of many common foods. miologic studies on acrylamide and breast cancer risk have been null; however, positive associations varian and endometrial cancers have been reported. We studied acrylamide intake and risk for breast, etrial, and ovarian cancers in a prospective cohort study. thods: We assessed acrylamide intake among 88,672 women in the Nurses' Health Study using food ncy questionnaires administered every 4 years. Between 1980 and 2006, we identified 6,301 cases of ve breast cancer, 484 cases of invasive endometrial adenocarcinoma, and 416 cases of epithelial n cancer. We used Cox proportional hazards models to study the association between acrylamide ncer risk. ults: We found no association between acrylamide intake and breast cancer overall or according to en and progesterone receptor status. We found an increased risk for endometrial cancer among high mide consumers (adjusted relative risk for highest versus lowest quintile = 1.41; 95% CI, 1.01-1.97; P for = 0.03). We observed a nonsignificant suggestion of increased risk for ovarian cancer overall (relative .25; 95% CI, 0.88-1.77; P trend = 0.12), with a significantly increased risk for serous tumors (relative risk, 5% CI, 0.99-2.52; P trend = 0.04). Associations did not differ by smoking status. clusions: We observed no association between acrylamide and breast cancer. Risk for endometrial cand possibly ovarian cancer was greater among high acrylamide consumers. act: This is the second prospective study to report positive associations with endometrial and ovarImp ian cancers. These associations should be further evaluated to inform public health policy. Cancer Epidemiol Biomarkers Prev; 19(10); 2503–15. ©2010 AACR.