Cooking chemical doubles women's risk of cancer
As if it wasn’t confusing enough working out what’s healthy to eat, scientists have found that certain types of cooked food could double a woman’s risk of cancer.
Frying, roasting, grilling, baking and barbecuing food increased the chance of womb or ovarian cancer in tests.
High-carb food that have been well cooked at high temperatures, such as golden-coloured chips, crisps and toast, were found to be the biggest threat.
Experts say the problem is caused by acrylamides, which are chemicals produced during the cooking process. It is the first time these chemicals have been linked to specific female cancers.
The findings come from a Dutch study of the diets of 120,000 people. But don’t give up your roast potatoes or fish and chips just yet – British food experts have warned that it is impossible to avoid the chemical altogether, because it forms as soon as food is cooked.
Cancer Research UK’s advice to women? Just eat a healthy, balanced diet.