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December 3, 2007
'Burned foods' double chances of cancer in women
Topics: Medical Science News
Research suggests the fact that acrylamide, a proven rodent carcinogen, is present in significant quantities (up to several mg/kg of foodstuff) in a wide range of commonly consumed human foods is alarming, however attempts to determine a possible involvement of dietary acrylamide in human cancers have not been conclusive.
However, a new study by Dutch scientists suggests that women who eat crisps or chips every day may double their chances of ovarian or womb cancer, owing to acrylamides which are produced when a wide range of foods are fryed, grilled, or roasted. While some UK experts offer that other factors could be to blame and urge women there is not need to panic, a UK spokesman says that the study suggests it is prudent to avoid overcooking when baking, frying or toasting carbohydrate-rich foods:
Food which has been coloured or burned by cooking is far more likely to contain acrylamides.Continue reading: 'Burned foods' linked to cancers.Food experts say it is virtually impossible to eliminate them from our diets altogether.
The Dutch study followed the 120,000 volunteers - 62,000 of whom were women - for 11 years after their initial questionnaire, during which time 327 of them developed endometrial (womb) cancer, and 300 developed ovarian cancer.
Analysis of these findings suggested that those who ate 40 micrograms of acrylamide a day - equivalent to half a pack of biscuits, a portion of chips or a single packet of crisps - were twice as likely to fall prey to these cancers compared with those who ate much less acrylamide.
Despite the size of the study, the researchers said that the results needed to be confirmed by other research.
Related reading: The top five cancer-causing foods
Cross posted from Hyscience
Posted by Richard at December 3, 2007 8:15 AM
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