Dietary Acrylamide -Linked Burden of Cancers in Four Sub-Sahara African Countries: A Review and Data Synthesis

In supplementary 2, we used three variables to estimate dietary acrylamide (AA) exposure: AA concentration in food, mass of food consumed per day, and body weight. We then calculated the cancer risk of dietary AA exposure as years of life lost (YLL) and years lived with disability (YLD). We obtained the average YLL per person (YLLpp) of kidney, ovarian, and uterine cancers for the five-year period by dividing the total YLL of each cancer by its mortality rate. Likewise, we obtained the average YLD per person (YLDpp) of each cancer by dividing the total YLD of each cancer by its prevalence rate. Finally, we computed the dietary AA attributable fraction and rate (per 100,000 persons) of the YLL and YLD of each cancer. Supplementary 1 details the systematic review processes that collected acrylamide data for the study.