French Fries May Increase Risk of Cancer

Women who eat too many French fries or potato chips may increase their risk of cancer, say researchers tracing the effect of the chemical acrylamide in the diet. In a new Dutch study, women who ingested 40mg of acrylamide a day—about one order of fries—developed twice as many cases of ovarian or uterine cancer as others.

A host of foods produce acrylamide when fried or grilled, especially when they're browned. An EU spokesman said: "General advice, resulting from this project, is to avoid overcooking when baking, frying or toasting carbohydrate-rich foods." The study followed 120,000 participants for 11 years; researchers note that other factors could be at work. (More cancer research stories.)