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Acrylamide May Increase Heart Disease Risk: Study

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Acrylamide, a chemical found in foods such as potato chips and french fries, may increase a person's risk of heart disease, according to a Polish study. Previous research has linked acrylamide to nervous system disorders and, possibly, cancer.

Participants in this new study ate large amounts of potato chips for four weeks, resulting in a daily acrylamide intake of 157 micrograms. The volunteers showed negative changes in oxidized low-density lipoprotein ("bad" cholesterol), inflammatory markers and antioxidants. The researchers said these changes could increase the risk of heart disease, United Press International reported.

The findings appear in the March issue of the American Journal of Clinical Nutrition.

The study authors noted the need for long-term studies of people consuming typical amounts of acrylamide -- about 20 micrograms a day, UPI reported.

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