A chemical produced by frying, roasting or grilling food can double the risk of cancer in women, a new study has revealed. Five years ago, scientists sparked a worldwide alert when they disclosed that many household foods contain the substance acrylamide, which was thought to be a possible cause of the disease.
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'Burned foods' linked to cancers - BBC Health News 3rd December 2007
Chemical produced by cooking food doubles risk of cancer in women - Daily Mail 3rd December 2007
Tuesday, December 04, 2007
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