frying and baking of starch rich foodstuff at very high temperatures results in the formation of a carcinogen called acrylamide. This has been proved by a recent study conducted by Sweden-based Stockholm University. According to the university's researchers, foods with very high levels of acrylamide include French fries, potato chips and crackers. The researchers found that French fries sold at Swedish franchises of Burger King and McDonald's contained acrylamide about 100 times the equivalent of the World Health Organisation's (who) limit for water. For example, one microgramme of acrylamide was found in just half a gramme of potato chips or two grammes of french fries