Frying, grilling or roasting food can release a chemical that doubles the risk of cancer in women, according to research.

A study of 60,000 women found a direct link between consumption of the chemical acrylamide - which is found in cooked foods such as potatoes, meat and bread - and ovarian cancer.

The findings from the University of Maastricht come just a month after warnings that eating bacon and ham could increase the risk of contracting cancer.