Acrylamide may be increasing women's risk of ovarian and endometrial/womb cancer

Study finds acrylamide link to cancer in women

Extract from the Telegraph:

"Fresh fears have been raised over the safety of cooked foods as a wide-ranging study found for the first time that a common chemical caused by frying, roasting or grilling can double the risk of cancer in women.

Five years ago, scientists sparked a worldwide alert when they disclosed that many household foods contain the substance acrylamide, which was thought to be a probable cause of the disease.

Now a study involving 120,000 people - half of whom were women - has established a direct link between consumption of the chemical and the incidence of ovarian and womb cancer.

Research has shown that acrylamide is found in cooked foods such as bread, breakfast cereals, coffee and also meat and potatoes which had been fried, baked, roasted, grilled or barbecued.

The Dutch study found that women who absorbed more acrylamide were twice as likely to develop ovarian or womb cancer as those who ingested a smaller amount.

The higher amount eaten by the women involved was the equivalent to a single packet of crisps, half a pack of biscuits, or a portion of chips a day.

The EU has now advised people to avoid burnt toast or golden brown chips because they contain higher levels of the substance acrylamide.

They have also recommended eating home-cooked meals which contain much lower amounts of the chemical than processed products, fast food and restaurant meals."

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