Food scientists warn that bread, chips and potatoes should be cooked to a golden yellow colour, but not to brown, as it can increase the risk of cancer due to the chemical called acrylamide. Acrylamide is produced when starchy foods are roasted, fried or grilled for too long at very high temperature.
The link between browned starchy foods and cancer was not still proven in humans, but the Foods Standards Agency (FSA) recommends avoiding browning.
Steve Wearne, of the Food Standards Agency, says: “You can’t point to individual people and say that person has cancer because of the amount of acrylamide in their diet. But because the mechanisms by which it does have those effects in animals are similar to the mechanisms you imagine would take place in people, were exposure high enough, it’s not a risk we can ignore.”
More information about this you can find here.