Roasting and frying starchy foods could increase the risk of cancer, a Government body has said. The 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).
We were joined by Dr Hilary who told us the FSA can't tell exactly how much exposure is needed to get cancer, but he did leave us with advice to reduce the risk:
Cut down exposure by not overcooking
Store raw potatoes in cool dark places, not the fridge
Follow the instructions on packaged food, it is designed to minimise exposure