A new study published in the British Journal of Cancer suggests that a chemical called acrylamide, which is formed during high-temperature cooking - and found in fries and potato chips - may boost the risk of breast cancer in premenopausal women. This builds on previous research suggesting it's role as a carcinogen. Julie A. Smith, MD, director of the Breast Cancer Screening and Prevention Program at the New York University Cancer Institute, says the study is intriguing, but it doesn't prove a definite link between eating fries and getting cancer. It's more important to focus on sticking to natural, unprocessed foods overall, she says, and watching your weight helps fend off the disease, too: "Women should aim to keep their body fat under 25 percent to reduce the risk of storing cancer-causing agents like acrylamide."Seems to me avoiding French fries and potato chips would serve two purposes - keeping acrylamide our of your body and keeping your body fat content down. A win-win proposition.
Wednesday, March 9, 2011
From the March 2011 issue of Health magazine: