Cancer Risk Behind Fries

For those of you who avidly fries, should remain vigilant. Content of Acrylamide in fries allegedly increases the risk of cancer, especially in young women.

As published in British Journal of Cancer, Acrylamide containing food eating habits increase the risk of breast cancer, especially in women who have entered menopause.

Scientists at the University of Leeds, UK, conducted a large-scale study involving 337,331 women aged 35-69 years  These women were followed for 11 years in research, titled “United Kingdom Women’s Cohort Study.” In this study, researchers examined food intake contains Acrylamide, a potential carcinogen substance that is also found in other crunchy foods, like potato chips.

During the study, the experts note there are at least 1084 cases of diagnosed breast. The experts found that Acrylamide intake was not a single factor that triggered the risk of breast cancer in women.

However, after taking into account other variables, eating habits Acrylamide may increase the risk of breast cancer about 20 percent in premenopausal women.

Acrylamide is an organic compound with chemical formula C5H5NO. These compounds can be formed on high carbohydrate foods, like corn, potatoes, cassava, and the starchy who served with fried, grilled, or baked at temperatures above 120 degrees celsius.

Some foods, like potato chips, made from potatoes or other products, such as fried potatoes, cereals (breakfast products), bakery products (baked bread), and products made from corn or corn flour, are believed to produce the Acrylamide in processing. This occurs because the presentation in general require high temperature and long time, especially when it changes color to brown (overcooked) or scorched.

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