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Acrylamide Raises Kidney Cancer Risk
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"Smoking is a [known] risk factor for this [kidney] cancer," she said.
Exactly how the acrylamide boosts cancer risk isn't known, she added, "but the hypothesis is that metabolites [breakdown products] of the acrylamide cause DNA damage."
Limiting the consumption of foods containing the chemical is wise, Hogervorst said. "Also, in preparing food at home, fry potatoes at temperatures below 175 degrees Celsius and fry them to gold-yellow, not dark brown [the more brown, the more acrylamide]. The same goes for making toast and cookies."
McCullough added: "It's best not to smoke and to maintain an ideal body weight. One way to maintain a healthy body weight is a healthy diet."
And that, of course, means limiting the French fries and other snacks.
More information
To learn more about kidney cancer, visit the American Cancer Society.
SOURCES: Marji McCullough, Sc.D., R.D., nutritional epidemiologist, American Cancer Society, Atlanta; Janneke Hogervorst, M.Sc., Maastricht University, Maastricht, the Netherlands; May 2008,American Journal of Clinical Nutrition
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