Cooking chemical poses "no breast cancer risk"

Acrylamide, a chemical found in baked and fried foods, does not increase the risk of developing breast cancer as had previously been thought, scientists say. As the BBC http://www.bbc.co.uk reports, researchers from the Harvard School of Public Health http://www.hsph.harvard.edu and the Karolinska Institute http://www.ki.se found that women who ate more foods containing the chemical were at no higher risk. The chemical is found in foods such as chips, crisps and coffee. The study of 43,000 women is published in the Journal of the American Medical Association.