No relationship between acrylamide and breast cancer
Text created by automatic translator Elia and has not been subsequently revised by translators. Elia Elhuyar
According to a study in Sweden, food acrylamide does not increase the risk of developing breast cancer.
Researchers have analyzed 50,000 women and found that the average consumption of acrylamide is the same among women who develop cancer and do not.
Acrylamide is formed when foods containing sugars and amino acids are heated to more than 120 degrees. It was classified as a carcinogen by toxicological measurements made in animals and caused concern to discover that in cookies, chips and other products more than the amounts recommended by the World Health Organization was presented. In man, however, his influence is not the same as in animals.
Further research on acrylamide is expected to understand its possible influence on the brain.
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