Study: Fried Potatoes, Chips Not Linked to Higher Risk of Colorectal Cancer

Eating fried or baked potatoes does not increase the risk of colorectal cancer and may possibly even cut the risk, according to Italian researchers.

The researchers from Instituto di Ricerche Farmacologiche in Milan analyzed data from several studies conducted in Italy and Switzerland between 1991 and 2000 in an effort to address concern that arose a year ago after researchers said fried potatoes and potato chips often contain high levels of acrylamide, a suspected carcinogen.

"We have analyzed the relation between intake of fried/baked potatoes and cancer risk," the researchers reported in the International Journal of Cancer.

Potato intake was not related to an increased risk of colorectal, breast, ovary, esophagus, larynx, or oral cavity/pharynx cancer, the researchers said.

In fact, the researchers said tpotato intake appeared to slightly lower the risk of colorectal cancer, though they theorized that the reduction might be attributable to chance.

"Our data provide reassuring evidence for the lack of an important association between consumption of fried/baked potatoes and cancer risk," the researchers concluded.

Other Sources: International Journal of Cancer