A high dietary intake of acrylamide may increase the risk of breast cancer, according to new research published this week. "Ours in the first epidemiological study using biological markers for measuring acrylamide exposure, and the first to report a positive association between acrylamide and breast cancer ," said Henrik Frandsen, a senior scientist at the National Food Institute.
Researchers at the National Food Institute, the Technical Univeristy of Denmark and the Danish Cancer Society studied 374 postmenopausal women who had developed breast cancer, with 374 healthy women as controls.
The findings, published in the International Journal of Cancer, show a positive association between an increased acrylamide haemoglobin level and the development of breast cancer.
Acrylamide is a carcinogen created when starchy foods are baked, roasted, fried or toasted. It first hit the headlines in 2002, when scientists at the Swedish Food Administration first reported unexpectedly high levels of acrylamide, found to cause cancer in laboratory rats, in carbohydrate-rich foods.
You may have heard of the term "acrylamide" from Dr De Villa (it's quite catchy!). And he frequently says that it comes from French Fries and fried chicken, 2 yummy foods. Better avoid those food and take Lifepak and/or g3 to defend against acrylamides and other free radicals!
To Your Health!
Jason Estimado
PS: Acrylamide is a carcinogen created when starchy foods are baked, roasted, fried or toasted. Does that mean bread is also filled with the nasty stuff? Oh noes!
