Health aNd Fitness Guide

Consumption of fried, grilled or roasted food may double the chance of women getting cancer, a study by Dutch researchers has found. Women who ate more acrylamide — a chemical produced when the food is fried, grilled or roasted — appeared to be more at risk. The experts said that other factors could also be to blame, but advised people to avoid overcooking when baking, frying or toasting carbohydrate-rich foods. Those who ate 40 micrograms of acrylamide a day — equivalent to half a pack of biscuits, a portion of chips, or a single packet of crisps — were found to be twice as likely to fall prey to cancer as compared with those who ate much less acrylamide.