{"id":2558,"date":"2008-02-06T00:00:00","date_gmt":"2008-02-06T00:00:00","guid":{"rendered":"http:\/\/localhost\/wordpress\/2008\/02\/06\/another-lurking-link-between-foods-and-cancer\/"},"modified":"2008-02-06T00:00:00","modified_gmt":"2008-02-06T00:00:00","slug":"another-lurking-link-between-foods-and-cancer-2","status":"publish","type":"post","link":"https:\/\/www.rakansarawak.com\/v3\/2008\/02\/06\/another-lurking-link-between-foods-and-cancer-2\/","title":{"rendered":"Another Lurking Link Between Foods and Cancer"},"content":{"rendered":"<p class=&quot;MsoNormal&quot; style=&quot;margin-bottom: 0.0001pt; text-align: justify; line-height: normal;&quot;><font face=&quot;Arial, Helvetica, sans-serif&quot;><span style=&quot;font-size: 10pt;&quot; arial=&quot;&quot; ,=&quot;&quot; sans-serif=&quot;&quot; ;=&quot;&quot;>New research shows that a high dietary intake of acrylamide<br \/>\ncan increase the risk of breast cancer. <o:p><\/o:p><\/span><\/font><\/p>\n<p class=&quot;MsoNormal&quot; style=&quot;margin-bottom: 0.0001pt; text-align: justify; line-height: normal;&quot;><font face=&quot;Arial, Helvetica, sans-serif&quot;><span style=&quot;font-size: 10pt;&quot; arial=&quot;&quot; ,=&quot;&quot; sans-serif=&quot;&quot; ;=&quot;&quot;>The study was the first epidemiological study using<br \/>\nbiological markers for measuring acrylamide exposure, and also the first to<br \/>\nreport an acrylamide\/breast cancer link.<o:p><\/o:p><\/span><\/font><\/p>\n<p class=&quot;MsoNormal&quot; style=&quot;margin-bottom: 0.0001pt; text-align: justify; line-height: normal;&quot;><font face=&quot;Arial, Helvetica, sans-serif&quot;><span style=&quot;font-size: 10pt;&quot; arial=&quot;&quot; ,=&quot;&quot; sans-serif=&quot;&quot; ;=&quot;&quot;>The study examined 374 postmenopausal women who had<br \/>\ndeveloped breast cancer, and an additional 374 healthy women who were used as<br \/>\ncontrols. An increased acrylamide hemoglobin level doubled the risk of breast<br \/>\ncancer.<o:p><\/o:p><\/span><\/font><\/p>\n<p class=&quot;MsoNormal&quot; style=&quot;margin-bottom: 0.0001pt; text-align: justify; line-height: normal;&quot;><font face=&quot;Arial, Helvetica, sans-serif&quot;><span style=&quot;font-size: 10pt;&quot; arial=&quot;&quot; ,=&quot;&quot; sans-serif=&quot;&quot; ;=&quot;&quot;>Acrylamide is a carcinogen created when starchy foods are<br \/>\nbaked, roasted, fried or toasted. It was found to cause cancer in laboratory<br \/>\nrats in 2002. <o:p><\/o:p><\/span><\/font><\/p>\n<p class=&quot;MsoNormal&quot; style=&quot;margin-bottom: 0.0001pt; text-align: justify; line-height: normal;&quot;><font face=&quot;Arial, Helvetica, sans-serif&quot;><span style=&quot;font-size: 10pt;&quot; arial=&quot;&quot; ,=&quot;&quot; sans-serif=&quot;&quot; ;=&quot;&quot;><font size=&quot;1&quot;><i>Sources:<o:p><\/o:p><br \/><a href=\"\/\/www.foodnavigator.com\/news\/ng.asp?n=82482&amp;m=1FNE111&amp;c=eepddtxhprfgmgi&quot;\" target=\"&quot;_blank&quot;\" rel=\"noopener\"><span style=&quot;color: blue;&quot;>FoodNavigator.com January 11, 2008<\/span><\/a><o:p><\/o:p><br \/><a href=\"\/\/www.ncbi.nlm.nih.gov\/sites\/entrez?orig_db=PubMed&amp;db=pubmed&amp;cmd=Search&amp;term=%22International%20journal%20of%20cancer.%20Journal%20international%20du%20cancer%22%5BJour%5D%20AND%202008%5Bpdat%5D%20AND%20Thonning%20Olesen%5Bauthor%5D&quot;\" target=\"&quot;_blank&quot;\" rel=\"noopener\"><span style=&quot;color: blue;&quot;>International Journal of Cancer<br \/>\nJanuary 8, 2008<\/span><\/a><\/i><\/font><o:p><\/o:p><\/span><\/font><\/p>\n<p class=&quot;MsoNormal&quot; style=&quot;margin-bottom: 0.0001pt; text-align: justify; line-height: normal;&quot;><font face=&quot;Arial, Helvetica, sans-serif&quot;><b><span style=&quot;font-size: 10pt;&quot; arial=&quot;&quot; ,=&quot;&quot; sans-serif=&quot;&quot; ;=&quot;&quot; color:=&quot;&quot; red;=&quot;&quot;>How is Acrylamide Created?<o:p><\/o:p><\/span><\/b><\/font><\/p>\n<p class=&quot;MsoNormal&quot; style=&quot;margin-bottom: 0.0001pt; text-align: justify; line-height: normal;&quot;><font face=&quot;Arial, Helvetica, sans-serif&quot;><span style=&quot;font-size: 10pt;&quot; arial=&quot;&quot; ,=&quot;&quot; sans-serif=&quot;&quot; ;=&quot;&quot;>Acrylamide, a \u201cprobable human carcinogen,\u201d is formed in<br \/>\nseveral foods as a result of a reaction between specific amino acids, including<br \/>\nasparagine, and sugars found in foods when they reach high temperatures during<br \/>\ncooking or processing. <o:p><\/o:p><\/span><\/font><\/p>\n<p class=&quot;MsoNormal&quot; style=&quot;margin-bottom: 0.0001pt; text-align: justify; line-height: normal;&quot;><font face=&quot;Arial, Helvetica, sans-serif&quot;><span style=&quot;font-size: 10pt;&quot; arial=&quot;&quot; ,=&quot;&quot; sans-serif=&quot;&quot; ;=&quot;&quot;>This reactive process is known as the Maillard reaction, and<br \/>\noccurs at temperatures above 212\u00b0F (100\u00b0C). As a general rule, acrylamide is<br \/>\nformed in vegetable-type foods when you heat them enough to produce a fairly<br \/>\ndry and brown\/yellow surface. <o:p><\/o:p><\/span><\/font><\/p>\n<p class=&quot;MsoNormal&quot; style=&quot;margin-bottom: 0.0001pt; text-align: justify; line-height: normal;&quot;><font face=&quot;Arial, Helvetica, sans-serif&quot;><span style=&quot;font-size: 10pt;&quot; arial=&quot;&quot; ,=&quot;&quot; sans-serif=&quot;&quot; ;=&quot;&quot;>Hence, it can be found in many common foods that are baked,<br \/>\nfried, roasted or toasted, such as:<o:p><\/o:p><\/span><\/font><\/p>\n<ul>\n<li><font face=&quot;Arial, Helvetica, sans-serif&quot;><span style=&quot;font-size: 10pt;&quot; arial=&quot;&quot; ,=&quot;&quot; sans-serif=&quot;&quot; ;=&quot;&quot;>Potatoes; chips, French fries and other roasted or fried<br \/>\npotato foods<o:p><\/o:p><\/span><\/font><\/li>\n<li><font face=&quot;Arial, Helvetica, sans-serif&quot;><span style=&quot;font-size: 10pt;&quot; arial=&quot;&quot; ,=&quot;&quot; sans-serif=&quot;&quot; ;=&quot;&quot;>Grains; bread crust, toast, crisp bread, roasted breakfast<br \/>\ncereals and various processed snacks<o:p><\/o:p><\/span><\/font><\/li>\n<li><font face=&quot;Arial, Helvetica, sans-serif&quot;><span style=&quot;font-size: 10pt;&quot; arial=&quot;&quot; ,=&quot;&quot; sans-serif=&quot;&quot; ;=&quot;&quot;>Coffee; roasted coffee beans and ground coffee powder.<br \/>\nSurprisingly, coffee substitutes based on chicory actually contains 2-3 times<br \/>\nMORE acrylamide than real coffee <o:p><\/o:p><\/span><\/font><\/li>\n<\/ul>\n<p class=&quot;MsoNormal&quot; style=&quot;margin-bottom: 0.0001pt; text-align: justify; line-height: normal;&quot;><font face=&quot;Arial, Helvetica, sans-serif&quot;><b><span style=&quot;font-size: 10pt;&quot; arial=&quot;&quot; ,=&quot;&quot; sans-serif=&quot;&quot; ;=&quot;&quot; color:=&quot;&quot; red;=&quot;&quot;>Acrylamide is Not the Only Danger<\/span><\/b><span style=&quot;font-size: 10pt;&quot; arial=&quot;&quot; ,=&quot;&quot; sans-serif=&quot;&quot; ;=&quot;&quot;> <o:p><\/o:p><\/span><\/font><\/p>\n<p class=&quot;MsoNormal&quot; style=&quot;margin-bottom: 0.0001pt; text-align: justify; line-height: normal;&quot;><font face=&quot;Arial, Helvetica, sans-serif&quot;><span style=&quot;font-size: 10pt;&quot; arial=&quot;&quot; ,=&quot;&quot; sans-serif=&quot;&quot; ;=&quot;&quot;>However, acrylamide is not the only dangerous genotoxic<br \/>\ncompound formed when food is heated to high temperatures.  <o:p><\/o:p><\/span><\/font><\/p>\n<p class=&quot;MsoNormal&quot; style=&quot;margin-bottom: 0.0001pt; text-align: justify; line-height: normal;&quot;><font face=&quot;Arial, Helvetica, sans-serif&quot;><span style=&quot;font-size: 10pt;&quot; arial=&quot;&quot; ,=&quot;&quot; sans-serif=&quot;&quot; ;=&quot;&quot;>A three-year long EU project, known as <i><a href=&quot;http:\/\/www.slv.se\/default.aspx?id=1379&amp;epslanguage=EN-GB&quot;><span style=&quot;color: blue;&quot;>Heat-Generated Food Toxicants (HEATOX)<\/span><\/a><\/i> &#8212;<br \/>\nwhose findings were published at the end of 2007 &#8212; found <b>there are more<br \/>\nthan 800 heat-induced compounds, of which 52 are potential carcinogens<\/b>.<o:p><\/o:p><\/span><\/font><\/p>\n<p class=&quot;MsoNormal&quot; style=&quot;margin-bottom: 0.0001pt; text-align: justify; line-height: normal;&quot;><font face=&quot;Arial, Helvetica, sans-serif&quot;><span style=&quot;font-size: 10pt;&quot; arial=&quot;&quot; ,=&quot;&quot; sans-serif=&quot;&quot; ;=&quot;&quot;>In addition to their finding that acrylamide does pose a<br \/>\npublic health threat, the HEATOX scientists also discovered that you\u2019re far<br \/>\nless likely to ingest dangerous levels of the toxin when you <a href=&quot;http:\/\/www.mercola.com\/2006\/dec\/28\/preparing-your-meals-at-home-is-the-healthier-choice.htm&quot;><span style=&quot;color: blue;&quot;>eat home-cooked foods<\/span><\/a> compared to industrially or<br \/>\nrestaurant-prepared foods. <o:p><\/o:p><\/span><\/font><\/p>\n<p class=&quot;MsoNormal&quot; style=&quot;margin-bottom: 0.0001pt; text-align: justify; line-height: normal;&quot;><font face=&quot;Arial, Helvetica, sans-serif&quot;><span style=&quot;font-size: 10pt;&quot; arial=&quot;&quot; ,=&quot;&quot; sans-serif=&quot;&quot; ;=&quot;&quot;>Additionally, the HEATOX findings <i>also suggest that<br \/>\nalthough there are ways to decrease exposure to acrylamide, it cannot be<br \/>\neliminated completely. According to their calculations, <\/i>successful<br \/>\napplication of all presently known methods would reduce the acrylamide intake<br \/>\nby 40 percent at the most.<br \/>\nFor more in-depth information regarding their findings and consumer guidelines,<br \/>\nI recommend reading their online report <i><a href=&quot;http:\/\/www.slv.se\/upload\/heatox\/documents\/D59_guidelines_to_authorities_and_consumer_organisations_on_home_cooking_and_consumption.pdf&quot;><span style=&quot;color: blue;&quot;>Heat-generated Food Toxicants, Identification,<br \/>\nCharacterization and Risk Minimization<\/span><\/a><\/i>.  <o:p><\/o:p><\/span><\/font><\/p>\n<p class=&quot;MsoNormal&quot; style=&quot;margin-bottom: 0.0001pt; text-align: justify; line-height: normal;&quot;><font face=&quot;Arial, Helvetica, sans-serif&quot;><b><span style=&quot;font-size: 10pt;&quot; arial=&quot;&quot; ,=&quot;&quot; sans-serif=&quot;&quot; ;=&quot;&quot; color:=&quot;&quot; red;=&quot;&quot;>How to Protect Yourself from Acrylamide and Other<br \/>\nToxic Compounds<\/span><\/b><span style=&quot;font-size: 10pt;&quot; arial=&quot;&quot; ,=&quot;&quot; sans-serif=&quot;&quot; ;=&quot;&quot;><o:p><\/o:p><\/span><\/font><\/p>\n<p class=&quot;MsoNormal&quot; style=&quot;margin-bottom: 0.0001pt; text-align: justify; line-height: normal;&quot;><font face=&quot;Arial, Helvetica, sans-serif&quot;><span style=&quot;font-size: 10pt;&quot; arial=&quot;&quot; ,=&quot;&quot; sans-serif=&quot;&quot; ;=&quot;&quot;>Most of the problems with cancer-causing byproducts stem<br \/>\nfrom factory farmed, highly processed foods in general. Ideally, you should<br \/>\nconsume foods that are minimally processed, and come from local,<br \/>\nenvironmentally sustainable sources.<o:p><\/o:p><\/span><\/font><\/p>\n<p class=&quot;MsoNormal&quot; style=&quot;margin-bottom: 0.0001pt; text-align: justify; line-height: normal;&quot;><font face=&quot;Arial, Helvetica, sans-serif&quot;><span style=&quot;font-size: 10pt;&quot; arial=&quot;&quot; ,=&quot;&quot; sans-serif=&quot;&quot; ;=&quot;&quot;>At the same time, over half of the foods you eat should be<br \/>\nuncooked and eaten in the raw state. It may take you awhile to get to that<br \/>\npoint, but in the meantime, you can start by avoiding <a href=&quot;http:\/\/www.mercola.com\/2006\/apr\/11\/stay_away_from_frozen_foods.htm&quot;><span style=&quot;color: blue;&quot;>processed foods<\/span><\/a>, which simply have no redeeming<br \/>\nqualities whatsoever, such as doughnuts, all sodas, French fries, and potato chips. <o:p><\/o:p><\/span><\/font><\/p>\n<p class=&quot;MsoNormal&quot; style=&quot;margin-bottom: 0.0001pt; text-align: justify; line-height: normal;&quot;><font face=&quot;Arial, Helvetica, sans-serif&quot;><span style=&quot;font-size: 10pt;&quot; arial=&quot;&quot; ,=&quot;&quot; sans-serif=&quot;&quot; ;=&quot;&quot;>In addition, you can reduce your exposure to these<br \/>\ncancer-causing chemicals by throwing away your <a href=&quot;http:\/\/www.mercola.com\/2006\/feb\/14\/its_official_teflon_is_a_likely_carcinogen.htm&quot;><span style=&quot;color: blue;&quot;>Teflon-coated<\/span><\/a> cookware.<o:p><\/o:p><\/span><\/font><\/p>\n<div style='text-align:center' class='yasr-auto-insert-visitor'><!--Yasr Visitor Votes Shortcode--><div id='yasr_visitor_votes_3d7fae686539b' class='yasr-visitor-votes'><div class=\"yasr-custom-text-vv-before yasr-custom-text-vv-before-2558\">Click to rate this post!<\/div><div id='yasr-vv-second-row-container-3d7fae686539b'\r\n                                        class='yasr-vv-second-row-container'><div id='yasr-visitor-votes-rater-3d7fae686539b'\r\n                                      class='yasr-rater-stars-vv'\r\n                                      data-rater-postid='2558'\r\n                                      data-rating='0'\r\n                                      data-rater-starsize='16'\r\n                                      data-rater-readonly='true'\r\n                                      data-rater-nonce='f02a0f4c3e'\r\n                                      data-issingular='false'\r\n                                    ><\/div><div class=\"yasr-vv-stats-text-container\" id=\"yasr-vv-stats-text-container-3d7fae686539b\"><svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" width=\"20\" height=\"20\"\r\n                                   class=\"yasr-dashicons-visitor-stats\"\r\n                                   data-postid=\"2558\"\r\n                                   id=\"yasr-stats-dashicon-3d7fae686539b\">\r\n                                   <path d=\"M18 18v-16h-4v16h4zM12 18v-11h-4v11h4zM6 18v-8h-4v8h4z\"><\/path>\r\n                               <\/svg><span id=\"yasr-vv-text-container-3d7fae686539b\" class=\"yasr-vv-text-container\">[Total: <span id=\"yasr-vv-votes-number-container-3d7fae686539b\">0<\/span>  Average: <span id=\"yasr-vv-average-container-3d7fae686539b\">0<\/span>]<\/span><\/div><div id='yasr-vv-loader-3d7fae686539b' class='yasr-vv-container-loader'><\/div><\/div><div id='yasr-vv-bottom-container-3d7fae686539b' class='yasr-vv-bottom-container'><div class='yasr-small-block-bold'><span class='yasr-visitor-votes-must-sign-in'>You must sign in to vote<\/span><\/div><\/div><\/div><!--End Yasr Visitor Votes Shortcode--><\/div>","protected":false},"excerpt":{"rendered":"<p>New research shows that a high dietary intake of acrylamide can increase the risk of breast cancer. The study was the first epidemiological study using biological markers for measuring acrylamide exposure, and also the first to report an acrylamide\/breast cancer link. The study examined 374 postmenopausal women who had developed breast cancer, and an additional [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"yasr_overall_rating":0,"yasr_post_is_review":"","yasr_auto_insert_disabled":"","yasr_review_type":"","footnotes":""},"categories":[2],"tags":[3166],"class_list":{"0":"post-2558","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-featured","7":"tag-gaya-hidup-sihat"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Another Lurking Link Between Foods and Cancer - RAKAN Sarawak<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.rakansarawak.com\/v3\/2008\/02\/06\/another-lurking-link-between-foods-and-cancer-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Another Lurking Link Between Foods and Cancer - RAKAN Sarawak\" \/>\n<meta property=\"og:description\" content=\"New research shows that a high dietary intake of acrylamide can increase the risk of breast cancer. The study was the first epidemiological study using biological markers for measuring acrylamide exposure, and also the first to report an acrylamide\/breast cancer link. The study examined 374 postmenopausal women who had developed breast cancer, and an additional [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.rakansarawak.com\/v3\/2008\/02\/06\/another-lurking-link-between-foods-and-cancer-2\/\" \/>\n<meta property=\"og:site_name\" content=\"RAKAN Sarawak\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/rakanswk\" \/>\n<meta property=\"article:published_time\" content=\"2008-02-06T00:00:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.rakansarawak.com\/v3\/wp-content\/uploads\/2025\/02\/Facebook-Google-Chrome-13_2_2025-7_32_32-PM.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"675\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"RAKAN Sarawak\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@RAKANSarawak\" \/>\n<meta name=\"twitter:site\" content=\"@RAKANSarawak\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"RAKAN Sarawak\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.rakansarawak.com\/v3\/2008\/02\/06\/another-lurking-link-between-foods-and-cancer-2\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.rakansarawak.com\/v3\/2008\/02\/06\/another-lurking-link-between-foods-and-cancer-2\/\"},\"author\":{\"name\":\"RAKAN Sarawak\",\"@id\":\"https:\/\/www.rakansarawak.com\/v3\/#\/schema\/person\/d698020a2e61d11eef92f5146bee5f26\"},\"headline\":\"Another Lurking Link Between Foods and Cancer\",\"datePublished\":\"2008-02-06T00:00:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.rakansarawak.com\/v3\/2008\/02\/06\/another-lurking-link-between-foods-and-cancer-2\/\"},\"wordCount\":539,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.rakansarawak.com\/v3\/#organization\"},\"keywords\":[\"Gaya Hidup Sihat\"],\"articleSection\":[\"Featured\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.rakansarawak.com\/v3\/2008\/02\/06\/another-lurking-link-between-foods-and-cancer-2\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.rakansarawak.com\/v3\/2008\/02\/06\/another-lurking-link-between-foods-and-cancer-2\/\",\"url\":\"https:\/\/www.rakansarawak.com\/v3\/2008\/02\/06\/another-lurking-link-between-foods-and-cancer-2\/\",\"name\":\"Another Lurking Link Between Foods and Cancer - 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The study was the first epidemiological study using biological markers for measuring acrylamide exposure, and also the first to report an acrylamide\/breast cancer link. 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