Consuming acrylamide, a substance formed when food is fried, has no impact on the risk of lung cancer, according to a new study from Maastricht University in the Netherlands. The substance, which is used as a brown colour and taste enhancer in baked, fried and toasted foods, is a suspected carcinogen. Researchers examined dietary intakes of acrylamide for men and women aged between 55 and 69, using as sources potato crisps, French fries, Dutch spiced cake, bread and cookies. According to the findings, women who recorded the highest consumption of acrylamide-containing foods were reported to have lower incidences of lung cancer.