Most everyone loves fried foods, especially French fries and fried chicken; they can be found in almost all fast-food restaurants at an affordable price. In early 2002, the Swedish National Food Administration discovered that some foods form a compound called acrylamide when fried or baked; this compound is toxic and has been found to cause cancer in laboratory rats. This finding has raised concerns that humans may also develop cancer from eating large amounts of fried foods. Acrylamide is a chemical that forms when starchy foods are fried or baked. Foods such as potatoes, chips, bread or breadcrumbs, crackers, coffee and biscuits are the most suspect. Amino acids and sugars present in the food itself cause transformation into acrylamide when cooked at high temperatures. Most Americans get forty percent acrylamides in their daily diet. Acrylamide is also a substance used to make dyes, plastic, paper and is a chemical often used to treat wastewater and drinking water. Acrylamide is not a problem when food is boiled, microwaved or steamed. Food and pharmaceutical administration...