Interview with Dr. Hans-Olov Adami about dietary acrylamide and the risk of cancer.

Dr. Adami talks about a new study showing how acrylamide, which is formed in some starchy foods, such as potato chips and French fries, during high-temperature cooking, was not associated with an increased risk of lung cancer in mean. Investigators found no statistically significant difference in lung cancer incidence in men who consumed the highest and lowest amounts of acrylamide-containing foods. By contrast, the researchers found that women who ate the most acrylamide-containing foods had a statistically significant lower incidence of lung cancer compared with those in the group who consumed the least acrylamide-containing foods.