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.