Be warned: chips give you cancer

A British government body has issued a public warning over the risks of acrylamide, a chemical compound that forms in foods such as potato products, many root vegetables, olives and cooked pizza bases when they are cooked at temperatures above 120C.

Skinny fries and crisps appear to have the highest levels.

Boiling, steaming and microwaving appear far less likely to cause the reaction.

People should aim for a golden yellow colour or lighter when frying, roasting, baking or toasting starchy foods, the agency advises.

The Food Standards Agency (FSA) has issued a public warning over the risks of acrylamide - a chemical compound that forms in some foods when they are cooked at high temperatures (above 120C).

A new campaign tells people how they can cut their risk, including opting for a gold colour - rather than darker brown - when frying, roasting, baking, grilling or toasting.

Acrylamide is found in high levels in a range of foods including breakfast cereals (not porridge), chips, potato products (such as waffles or children's potato shapes), biscuits, crackers, crispbread and crisps.

It is also found in coffee, cooked pizza bases, black olives and cereal-based baby foods.

Root vegetables including potatoes, sweet potatoes, beetroot, turnip, swede and parsnips can all carry high levels of the compound once they have been roasted or fried until darker brown or crispy. As well as high temperatures, long cooking times can increase levels of acrylamide even further.