RODALE NEWS, EMMAUS, PA—The UK’s Food Standards Agency has released results of its ongoing food survey studying process contaminants in fast food, restaurant fare and store-bought food. The survey uncovered various levels of acrylamide, a potential carcinogen created when some starchy foods are cooked.

THE DETAILS: Acrylamide forms from the naturally occurring amino acid asparagine when grains and vegetables—especially potatoes—are cooked at temperatures above 248 degrees Farenheit. Researchers tested nearly 200 samples representing 10 food groups, including restaurant and fast-food french fries, store-bought chips, and cereal-based baby food, cookies, and crackers. The chips showed the highest levels of acrylamide—a Pringles potato chip had about four times the amount found in a McDonald’s french fry. The levels in cereal-based baby food and breads were very low. Acrylamide was found in both conventional and organic products. Still, the agency doesn’t think any of the levels found in the products will cause cancer or toxicological effects. But other researchers aren’t so sure—a previous study found that increased levels of acrylamide in the blood correlated with a higher risk of breast cancer.

WHAT IT MEANS: Don’t give up on potatoes, but don’t gorge on them either. The National Cancer Institute’s fact sheet on acrylamide notes that the best tactic here is to eat a healthy diet. If you’re a potato fanatic, don’t worry. You can take control of acrylamide levels if you:

• Cook your own. Cut back on store-bought chips and precooked potato products; eat your spuds home-cooked instead.

• Soak those spuds. Soaking raw, sliced potatoes in water for 2 hours before frying reduces acrylamide by nearly 50%; if you’re rushed, a 30-second sliced spud rinse reduces it by more than 20%. You can also microwave the spuds for 30 seconds before cooking. That slashes levels of acrylamide by 60%.