The concern about acrylamide surfaced in 1992. Acrylamide is classified a probable human carcinogen by the World Health Organization. Acrylamide is formed naturally when foods such as potatoes are cooked at high temperatures in the presence of sugars.

However, a new study has confirmed the results of studies from 2005 in which researchers concluded that there was no link between the chemical and breast cancer. In the latest study presented by Harvard School of Public Health epidemiologist Lorelei A. Mucci, involved 100,000 women, the participants were administered three separate food intake questionnaires over a 16 year period.

Dr. Michael Thunn, Director of Epidemiological Research for the American Cancer Society said, “This is good news.” He also added, “But I’m sure these studies won’t end the concern about acrylamide and cancer because I have never seen concern about an environmental contaminant go away because of two or three studies.”

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