(NaturalNews)
When potato products are fried in oil at
high temperatures, they produce a chemical
called acrylamide that can cause cancer.
And a new study in the British Journal
of Cancer adds to the mounting evidence
against the chemical, showing that acrylamide
is associated with a 20 percent increased
risk of breast cancer in pre-menopausal
women.
Back in
July, a study published in the journal Breast
Cancer Research and Treatment found that
women with the highest intake of acrylamide
were 31 percent more likely to develop ER+
breast cancer, 47 percent more likely to
develop PR+ breast cancer, and 43 percent
more likely to develop ER+PR+ breast cancer,
compared to women who consumed the least
or no acrylamide.