Research has shown that acrylamide is found in cooked foods such as bread, breakfast cereals, coffee and also meat and potatoes which had been fried, baked, roasted, grilled or barbecued.



The Dutch study found that women who absorbed more acrylamide were twice as likely to develop ovarian or womb cancer as those who ingested a smaller amount.



The higher amount eaten by the women involved was the equivalent to a single packet of crisps, half a pack of biscuits, or a portion of chips a day.