Dietary acrylamide intake and risk of premenopausal breast cancer.

@article{Wilson2009DietaryAI,
  title={Dietary acrylamide intake and risk of premenopausal breast cancer.},
  author={Kathryn Mary K Wilson and Lorelei A. Mucci and EunYoung Cho and David J. Hunter and Wendy Y. Chen and Walter C Willett},
  journal={American journal of epidemiology},
  year={2009},
  volume={169 8},
  pages={954-61}
}
Acrylamide, a probable human carcinogen, is formed during high-temperature cooking of many commonly consumed foods. It is widespread; approximately 30% of calories consumed in the United States are from foods containing acrylamide. In animal studies, acrylamide causes mammary tumors, but it is unknown whether the level of acrylamide in foods affects human breast cancer risk. The authors studied the association between acrylamide intake and breast cancer risk among 90,628 premenopausal women in… CONTINUE READING

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Exposure Assessment for Acrylamide. Rockville, MD: Center for Food Safety and Applied Nutrition, Food and Drug Administration

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