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Oct 20, 2008
Lovers of foods cooked at high temps will be happy to know that a new study indicates a chemical called acrylamide, which forms in French fries, chips, cereals, coffee, cakes and other palate-pleasers, apparently does not raise the risk of gastrointestinal cancer. But researchers warned their findings conflict with earlier evidence and do not rule out a potential link to other types of cancer.
"No association was observed between dietary acrylamide intake and risk of cancer of the gastrointestinal tract, consistent with the few other epidemiological studies on this topic," researcher Janneke Hogervorst reports in the November issue of The Journal of Nutrition. But Hogervorst, a doctoral candidate at Maastricht University in the Netherlands, urged other research groups to continue probing a possible cancer connection.
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