Breast cancer risk not increased by acrylamide

Good news for French fry lovers? Yes! It has been found out that there is no association between acrylamide a compound found in baked and fried food -- and breast cancer. More than 43,000 women were studied which also included 667 breast cancer patients.

The participants had their average daily intake of acrylamide monitored. No evidence of an increased risk of breast cancer in the women whose intake was higher was documented. Acrylamide was first discovered in 2002 and is formed as a result of a reaction to amino acids and sugars found in foods heated to high temperatures.

However, it is important to examine the risk associated with other cancers as well as neurological conditions. So far, dietary levels of acrylamide do not increase the risk of bladder, large bowel, and kidney cancers.