In another study published in the same issue of the journal, researchers found no association between dietary fat intake and prostate cancer risk.
One expert praised the acrylamide study but added that more research is needed. It is also difficult to know how much impact smoking has on the cancer risk, said Marji McCullough, a nutritional epidemiologist for the American Cancer Society.
"Smoking is a [known] risk factor for this [kidney] cancer," she said.
Exactly how the acrylamide boosts cancer risk isn't known, she added, "but the hypothesis is that metabolites [breakdown products] of the acrylamide cause DNA damage."
Limiting the consumption of foods containing the chemical is wise, Hogervorst said. "Also, in preparing food at home, fry potatoes at temperatures below 175 degrees Celsius and fry them to gold-yellow, not dark brown [the more brown, the more acrylamide]. The same goes for making toast and cookies."
McCullough added: "It's best not to smoke and to maintain an ideal body weight. One way to maintain a healthy body weight is a healthy diet."
And that, of course, means limiting the French fries and other snacks.
More information
To learn more about kidney cancer, visit the American Cancer Society.
