Remember the potato chip scare? In animal studies, chips tested high for acrylamides, a by-product of frying that was thought to be a possible cancer causing agent.
Since then, researchers have been trying to figure out what that means for people. A Harvard study of more than 43,000 women has found no link between acrylamide in the diet and the risk of breast cancer.
"In this particular study I really wouldn't factor this into how am I going to live my life to keep myself from getting breast cancer. Worrying about acrylamide in your diet is pretty way far down on the list," says Dr. Kelly Marcom, a Duke oncologist.
So, this is good news, but it's not the final word on acrylamide. The chemical is so common in the food we eat today that researchers say they'll continue to study its effects in other ways.
The FDA is planning to release new data this spring on acrylamide levels in the U.S. diet. The research is published in the Journal of the American Medical Association.