Animal studies on acrylamide had raised fears that the compound that develops in cooked foods might be a carcinogen.
Male participants in a large study at /*Maastricht University*/ in the Netherlands showed no link between lung cancer and consumption of foods high in acrylamide.
Interestingly, female participants in the study seemed to have a lower risk of lung cancer if they consumed foods with more of the compound.
Researchers released their results online in the /*Journal of the National Cancer Institute*/.
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