Acrylamide In Food May Increase The Risk Of Breast Cancer

Acrylamide is a chemical formed when frying, roasting, grilling or baking carbohydrate-rich foods at temperatures above 120°C. Acrylamide is thus found in a number of foods, such as bread, crisps, French fries and coffee. Tobacco smoking also generates substantial amounts of acrylamide.”Animal tests have shown acrylamide to be a carcinogen, but until recently no studies have demonstrated a link between acrylamide in foods and cancer in humans.

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Filed under: Breast Cancer on January 12th, 2008