LEEDS, KOMPAS.com - Who is not tempted by the delicious french fries. Crispness and taste sensation when served warm addictive. However, for those who are enamored of these foods, you should remain vigilant. The content of acrylamide in French fries thought to increase cancer risk, especially in young women. As dipubliaksikan in the British Journal of Cancer, the habit of eating foods containing acrylamide increases the risk of breast cancer, especially in women who have entered menopause.
Scientists at the University of Leeds, UK, conducted a large-scale study involving women aged 35-69 years 33.7331. These women were followed for 11 years in the research entitled "The United Kingdom Women's Cohort Study". In this study, researchers examined the intake of foods containing acrylamide, a potentially carcinogenic substance is also found in other crunchy foods, like potato chips.
During the study, the experts noted there are at least 1084 cases are diagnosed breast. The experts found that the intake of acrylamide is not a single factor that triggers breast cancer risk in women.
However, after accounting for other variables, eating habits acrylamide may increase the risk of breast cancer about 20 percent in premenopausal women.
Acrylamide is an organic compound with chemical formula C5H5NO. These compounds can be formed on high carbohydrate foods, such as corn, potatoes, cassava and starch served with fried, baked, or roasted at temperatures above 120 degrees celsius.
Some foods, like potato chips, made from potatoes or other products, such as French fries, cereals (breakfast products), bakery products (baked bread), and products made from corn or maize, is believed to produce acrylamide in its processing. This happens because the presentation is generally require high temperature and long time, especially when the color changes to brown (overcooked), or charred.