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Cancer

Studies from Harvard University add new findings in the area of cancer

Published in Cancer Weekly, April 14th, 2009

"Acrylamide, a probable human carcinogen, is formed during high-heat cooking of many common foods. The validity of food frequency questionnaire (FFQ) measures of acrylamide intake has not been established," scientists writing in the journal Cancer Causes & Control report.

"We assessed the validity of acrylamide intake calculated from an FFQ using a biomarker of acrylamide exposure. We calculated acrylamide intake from an FFQ in the Nurses' Health Study II. We measured hemoglobin adducts of acrylamide and its metabolite, glycidamide, in a random sample of 342 women. Correlation and regression analyses were used to assess the relationship between acrylamide intakes...

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