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Last Updated: Oct 6, 2008 - 12:00:27 PM |
Young children who eat French fries frequently may be more likely to develop breast cancer in their later life, according to a US study published in a recent issue of the International Journal of Cancer.
A study of American nurses, led by Dr. Karin Michels at Brigham and Women's Hospital in Boston and Harvard Medical School, found that each weekly serving of French fries increased the breast cancer risk by twenty-seven percent in those aged three to five.
In the study, Dr. Michels and colleagues surveyed 582 female registered nurses with breast cancer and 1,569 free of breast cancer for their preschool dietary habits. The diet questionnaire was filed out by participants’ mothers.
The researchers learned that those women whose mothers said their daughters ate French fries had a higher risk of breast cancer. For each weekly serving of French fries, the cancer risk is up by twenty-seven percent.
Authors suggested that the findings should be interpreted with caution since the validity of the data depended on the accuracy of the mothers' recall for their daughters' preschool diet.
French fries are well-known for the fact that they contain higher levels of a toxic chemical acrylamide, which is black-listed by the Department of Health and Human Services as reasonably anticipated to be a human carcinogen. The carcinogenesis of this chemical is well known in animals while it is unknown whether it causes cancer in humans.
Although French fries contain high levels of acrylamide, they are not the only foods that carry acrylamide. Many other processed foods such as potato chips, snack products, and cereals also produce high levels of acrylamide during a thermal process such as baking, roasting and frying.
However, an early study conducted by Lorelei Mucci and colleagues from the Harvard School of Public Health and the Karolinska Institute in Stockholm, Sweden, suggested that there is no significant association between acrylamide in fried, baked, and roasted foods and the incidence of breast cancer.
In addition, Dr. Mucci's study did not find any association between dietary levels of acrylamide and the risk of bladder, large bowel and kidney cancer in humans.
In the US, more than 200,000 cases of breast cancer are diagnosed and more than 40,000 die of the disease each year.
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