Acrylamide cleared of causing breast cancer | New Scientist - Acrylamide breast cancer

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Forms during cooking and is classified as a probable carcinogen in humans, mandating the need for epidemiological studies of dietary. In all, incident breast cancers occurred during follow-up. There was no evidence of an overall association between acrylamide intake and.

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Comments:

By Akira - 05:57
However, the risk of dietary acrylamide exposure to breast cancer in Japanese women has not been assessed. We investigated the association.
By Kagale - 11:01
Acrylamide can form naturally from chemical reactions in certain types of starchy foods, after cooking at high temperatures.​ Some foods with higher levels of acrylamide include French fries, potato chips, foods made from grains (such as breakfast cereals, cookies, and toast), and.
By Bralar - 08:13
Research findings show a positive association between an increased acrylamide​-haemoglobin level and the development of breast cancer.

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