Acrylamide might sound unfamiliar, but it is found in many common foods. It forms when starchy items are cooked at high temperatures, like during frying, baking or roasting. While its link to cancer is still being studied, health experts advise being careful and lowering regular exposure. A few small changes in how you cook can help reduce the amount in your meals without losing out on flavour. Here are some foods that usually form more acrylamide and how to enjoy them in safer ways.
