Study: No Link Between Acrylamide, Breast Cancer

STOCKHOLM—A new study published in the American Journal of Epidemiology found no connection between long-term acrylamide intake and the risk of breast cancer.

Acrylamide is a potentially cancer-causing chemical found in some carbohydrate-rich snack foods such as potato chips, fries, teething biscuits, sweet potatoes, peanut butter, fast-food chicken nuggets, bottled prune juice and black olives, reported FLEXNEWS. The chemical forms when certain carbohydrate-rich foods are heated to high temperatures, through frying, baking or broiling.

Researchers at the Karolinska Institute in Stockholm studied 61,433 women born before 1949 who were cancer-free at the outset. At the study’s beginning and 10 years later, the women completed dietary questionnaires that asked them how often they ate specific foods. During the study period, 2,952 women were newly diagnosed with breast cancer. Those with the highest acrylamide intake were no more likely to develop the disease than women with the lowest intake.