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It’s 65 years since Watson and Crick published their world-changing paper on the structure of DNA – a discovery they and Rosalind Franklin made using a technique called X-ray diffraction. To mark the anniversary we spoke to Dr James Hall, who uses the same technique today to study molecules which light up when they detect damaged DNA. This could pave the way for future diagnostic tests for diseases such as cancer.

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‘Food causes cancer’ stories can seem like a standard stock-in-trade. But it’s very often worth examining the science behind the sometimes alarming headlines.

Today there has been lots of attention on acrylamide (see this in The Sun and The Mirror), following warnings from the Food Standards Agency (FSA) that some home-cooked food, such as over-done or burnt toast, fried chips, or well-roasted potatoes, contain more of the potentially carcinogenic chemical.

Chips cooked for longer at higher temperatures contain more acrylamide

Chips cooked for longer at higher temperatures contain more acrylamide

The fundamental research behind this story was spearheaded by the University of Reading back in 2002, when Professor Don Mottram published a paper in Nature showing the process by which acrylamide is created in some cooked food.

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