The Food Standards Agency in the UK recently launched a new campaign to educate people on the cancer risk associated with acrylamide and how to reduce exposure. Acrylamide is a naturally occurring substance and levels of it increase when starchy foods are cooked for too long at high temperatures. With this in mind, the campaign is recommending that people cook starchy foods like bread and potatoes until they are golden yellow or golden brown to reduce the amount of acrylamide that forms. So is this something to stress out about? Here are my thoughts.