Who would not be tempted with a pleasure of french-fries. The taste sensation when it's served warm is addictive for everybody. However, for those who are enamored of these foods, you should remain vigilant. The content of Acrylamide in fries allegedly increases the risk of cancer, especially in young women.
As published in the British Journal of Cancer, the habit of eating foods containing Acrylamide certainly increases the risk of a breast cancer, especially in women who have just entered menopause.
Scientists at the University of Leeds, UK, conducted a large-scale studies involving more than thirty thousand women in aged between 35 and 69 years. These women has been 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 notes there are at least more than 1084 cases of diagnosed with breast cancer. The experts found that Acrylamide intake was not the only factor that triggered the risk of breast cancer in women.
However, after taking into account for other variables, the habit of eating Acrylamide may increase the risk of breast cancer about 20 percent on pre-menopausal 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, is believed has produced Acrylamide in the making process. This occurs because when these foods are served, generally they require a high temperature, especially when it changes color to brown (overcooked) or scorched.
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By Meki Mek
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