Researchers from the University of Maastricht have found that higher intakes of acrylamide, a suspected carcinogen formed when certain foods are baked, fried or toasted, do not correspond to increased levels of brain cancer. The compound has been linked in the past to an increased risk of other cancers including endometrial, ovarian, renal cell, and breast cancers. Some studies however argue that everyday exposure to acrylamide in food is too low to be of concern. The Maastricht study was published in the Cancer Epidemiology, Biomarkers & Prevention.