Fried food may increase cancer risk in women

Malaysia Sun (IANS) Tuesday 4th December, 2007

Consumption of fried, grilled or roasted food may double the chances of women getting cancer, a study by Dutch researchers has found.

The study found that women who ate more acrylamide - a chemical produced when the food if fried, grilled or roasted - appeared to be more at risk of cancer, reports the online edition of BBC News.

The experts added that other factors could also be to blame but advised people to avoid overcooking when baking, frying or toasting carbohydrate-rich foods.

The scientists said 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 cancer as compared with those who ate much less acrylamide.