Scientists have warned that roasting and frying starchy foods such as potatoes can apparently increase the risk of cancer due to acrylamide, a chemical compound that builds up in food when they are cooked in high temperatures or above 120 degrees Celsius.

A public warning has been released by the Food Standards Agency. This new campaign advises people to cook their food up to a golden color as opposed to a darker brown color during frying, roasting, grilling, baking, and even toasting.

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High levels of acrylamide can be found in not just French fries or chips but also breakfast cereals, waffles, biscuits, and crackers as well. It is also found in coffee, pizza crust, black olives, and even baby food with cereal content.

Vegetables such as potatoes, sweet potatoes, turnips, beets, and parsnips also carry high-levels of acrylamide when they are fried or roasted until they turn dark brown or crispy. Longer cooking times also mean increased levels of this chemical, which means fries and chips possess the highest levels.

This is due to a chemical reaction when some amino acids and sugars form during cooking in the food. However, when these root vegetables are boiled, steamed or even microwaved, they are less likely to form this acrylamide.

Past studies on mice revealed that exposure to high levels of acrylamide could cause neurological damage and cancer. In humans, this compound remains inconclusive, but scientists suggest that it can trigger cancer.

According to the United States Environmental Protection Agency, acrylamide is likely to be carcinogenic to humans. The World Health Organization's International Agency for Research on Cancer says that it is a possible human carcinogen.

The FSA warning involves simple steps to reduce this chemical intake. During frying, roasting, baking and toasting starchy food, people are advised stop cooking when it turns golden yellow or lighter.  

Also, potatoes should not be kept in the fridge which can also increase levels of acrylamide. Instead, raw potatoes should be stored inside a dark, cool place above six degrees Celsius. However, if potatoes stay longer in storage, more acrylamide can also form in them.