The British Potato Council said this week that a study linking consumption of chips to breast cancer had actually found the cancer risk to be associated with the oil in which chips were cooked rather than the potatoes.
According to research carried out by Harvard Medical School in the US, under-fives served one portion of chips per week were 27% more likely to develop breast cancer later in life. Eating chips every day was found to double the risk.
The increased cancer risk levels were determined by contrasting the childhood eating habits of 600 nurses with breast cancer with those of women without the disease.
The BPC said scientists believed the risk could be linked to the fat in which the chips were fried. This was because consumption of mashed potato had not increased the risk of developing the cancer.
However, consumption of broccoli was found to slightly increase the risk of contracting breast cancer.