Acrylamide
According to the Food and Drug Administration, acrylamide is a chemical that sometimes forms as a result of high-temperature cooking processes, such as frying or roasting. In some animal studies, the chemical resulted in a greater risk of cancer, though additional long-term studies are needed.
Acrylamide comes from cooking of natural sugars in foods and is not artificial — foods that most often form acrylamide during cooking include potatoes, grains, and coffee. To avoid the chemical, stick to foods that are boiled or steamed.
