Experts at the EU said, "General advice, resulting from this project, is to avoid overcooking when baking, frying or toasting carbohydrate-rich foods. "French fries and roast potatoes should be cooked to a golden yellow rather than golden brown color."
The food industry says it has made efforts to reduce the acrylamides within processed foods in recent years. A study published in 2005 found no evidence that acrylamide increased the risk of breast cancer.
Bonnie - acrylamide is a relatively new finding. One also must take into account heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), carcinogenic compounds produced when food is overcooked or charred.