Several animal tests have shown acrylamide to be a carcinogen, and a recent study has shown a positive association between acrylamide and breast cancer in humans. “Acrylamide is formed during the preparation of many ordinary foods. It is therefore important both for consumers and the food industry to find methods to reduce the acrylamide content,” says one of the researchers. Over the past five years, a research project has identified several ways of reducing acrylamide in foods.