Researchers from the Karolinska Institutet in Stockholm, Sweden and the Harvard School of Public Health in Boston, USA have found no association between acrylamide intake in foods and risk of breast cancer among Swedish women. The findings appear in the March 16, 2005 issue of the Journal of the American Medical Association.
Study Shows Acrylamide in Baked and Fried Foods Does Not Increase Risk of Breast Cancer in Women
16 March, 2005 - Karolinska Institutet