Study finds acrylamide link to cancer in women - The Telegraph 3rd December 2007

Fresh fears have been raised over the safety of cooked foods as a wide-ranging study found for the first time that a common chemical caused by frying, roasting or grilling can double the risk of cancer in women. 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 probable cause of the disease. Now a study involving 120,000 people - half of whom were women - has established a direct link between consumption of the chemical and the incidence of ovarian and womb cancer.

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