For more than a decade, scientists have known that acrylamide forms when potatoes, cereal grains and some other plant foods are browned through frying, baking or roasting. That means it shows up in fries, chips, breakfast cereals, toasted bread, cookies, crackers and even coffee. Studies show the chemical can cause cancer in rodents at high doses. In humans, the cancer risk remains unclear, but health agencies around the world are concerned and calling for more study.

via Chemical in fries, chips and coffee prompts FDA advice.