Acrylamide does not raise breast cancer risk, new findings

16-Mar-2005 Last updated on 18-Mar-2017 at 15:34 GMT

Acrylamide, a harmful chemical identified in baked and fried foods, does not increase the risk of breast cancer in women, say US and Swedish researchers, writes Lindsey Partos.

Food manufacturers call for risk/benefit analysis on acrylamide

03-Mar-2005

Food manufacturers need to consider a risk/benefit analysis of activities on acrylamide, a harmful chemical recently identified in carbohydrate-rich foods, conclude stakeholders after a recent meeting in Brussels,reports Lindsey Partos.

Acrylamide 'no risk' to reproduction

21-May-2004

A new study conducted by the FDA says that acrylamide found in fried and baked goods is unlikely to cause reproduction problems if the general public consume it as part of the average daily diet - but research is ongoing for its carcinogenic properties.

New DSM tech claims to eliminate acrylamide

05-May-2004

Sending a ripple of fear through the food industry, in 2002 the Swedish Food Administration found high levels of the cancer-causing compound acrylamide in carbohydrate-rich foods heated to high temperatures. As global efforts in food science strive to...