Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Fried potatoes and human cancer.

Claudio Pelucchi1, Silvia Franceschi, Fabio Levi

  • 1Istituto di Ricerche Farmacologiche "Mario Negri," Milano, Italy.

International Journal of Cancer
|April 25, 2003
PubMed
Summary

Public concern exists regarding cancer risk from acrylamide in fried potatoes. This study found no significant association between fried/baked potato consumption and cancer risk, offering reassuring evidence.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Urological cancer: Aspirin and the risk of prostate cancer mortality.

Nature reviews. Clinical oncology·2012
Same author

Statins and primary liver cancer: a meta-analysis of observational studies.

European journal of cancer prevention : the official journal of the European Cancer Prevention Organisation (ECP)·2012
Same author

Lung cancer mortality in European women: trends and predictions.

Lung cancer (Amsterdam, Netherlands)·2012
Same author

Tobacco control: economic aspects of smoking.

Preventive medicine·2012
Same author

Time to first cigarette and upper aerodigestive tract cancer risk in Japan.

Cancer epidemiology, biomarkers & prevention : a publication of the American Association for Cancer Research, cosponsored by the American Society of Preventive Oncology·2012
Same author

Re: coffee consumption and prostate cancer risk and progression in the health professional follow-up study.

Journal of the National Cancer Institute·2012

Area of Science:

  • Epidemiology
  • Nutritional Science
  • Oncology

Background:

  • Public concern has been raised regarding potential cancer risks associated with acrylamide, a compound found in foods cooked at high temperatures, particularly fried and baked potatoes.
  • Acrylamide is formed through the Maillard reaction in starch-rich foods during high-temperature cooking processes.

Purpose of the Study:

  • To investigate the relationship between the consumption of fried and baked potatoes and the risk of developing various cancers.
  • To provide evidence-based information to address public concerns about dietary acrylamide and cancer.

Main Methods:

  • A series of hospital-based case-control studies were conducted in Italy and Switzerland between 1991 and 2000.
  • The study analyzed data from 749 to 2569 incident, histologically confirmed cancer cases across multiple sites (oral cavity, pharynx, esophagus, larynx, large bowel, breast, ovary) and their respective controls.

Related Experiment Videos

  • Intake of fried/baked potatoes was assessed, and odds ratios (OR) were calculated for the highest versus the lowest tertile of consumption.

    • Main Results:

    • Odds ratios for the highest tertile of fried/baked potato intake compared to the lowest ranged between 0.8 and 1.1 across all cancer sites studied.
    • No significant evidence of interaction was found between potato consumption and factors such as age, gender, alcohol, or tobacco use.
    • The findings indicate a lack of a substantial association between consuming fried or baked potatoes and cancer risk.

    Conclusions:

    • The study provides reassuring evidence that consumption of fried and baked potatoes is not associated with an increased risk of the cancers examined.
    • These findings help to mitigate public concern regarding the potential carcinogenicity of acrylamide in commonly consumed potato products.