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Tuesday, 24 January 2017

Scientists Warn, Again: French Fries May Increase Risk of Cancer

french fries linked cancer again
New evidence in animal studies suggests that regularly eating fried, browned or burnt foods—such as French fries or toast—may increase the risk of cancer, a British government agency said today.
The link between fries and disease isn't new, but the U.K. Food Standards Agency (FSA) has found that acrylamide, a substance produced when starchy foods are heated at high temperatures, has been linked to cancer in animals. The FSA suggest people cook foods at lower temperatures and aim for a more golden color, rather than crispy brown, Reuters reports.

"The scientific consensus is that acrylamide has the potential to cause cancer in humans," the FSA warned. "As a general rule of thumb, aim for a golden yellow color or lighter when frying, baking, toasting or roasting starchy foods like potatoes, root vegetables and bread."

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