Roasting and frying increase cancer risk

Roasting and frying starchy foods could increase the risk of cancer.

The British 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 in Britain 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.