The latest bit of advice from the Food Standards Agency (link) concerns consumption of Acrylamide...and how to avoid it. BBClink:

...Acrylamide is produced when starchy foods are roasted, fried or grilled for too long at high temperatures.

The Food Standards Agency (FSA) recommends carefully following cooking instructions and avoiding browning.

However, Cancer Research UK said the link was not proven in humans.

The FSA also says potatoes and parsnips should not be kept in the fridge...

So, grilling, coffee, toast, chips...the list goes on...are up for consideration. So:


We have been told...but I don't think I'll be doing much about it.