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The World Health Organization (WHO) has recommended that people consumer less acrylamide, a chemical formed at high temperatures during frying, roasting or baking that is believed to be carcinogenic. And, the WHO suggested that food manufacturers "lower significantly" the acrylamide content in foods such as French fries, potato chips, and bread.

The dangers of acrylamide consumption first came to light in 2002 when Swedish scientists reported that it caused cancer in rats. While there was much debate over the subject, most countries – including the US – decided that more research was required.

While the WHO says that more research is needed, it also says that there is enough information available to warrant changes in dietary habits and food preparation.
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