Cancer chemical alert over crisps and coffe

Food firms have been warned about the presence of a cancer-risk chemical in everyday products ranging from crisps and chips to instant coffee and ginger biscuits.
A biscuit designed for babies and toddlers has also been caught up in the alert.
Experts are even warning families to only lightly toast their bread at home, as the chemical, called acrylamide, is more likely to form the longer and darker foods cook.
A study by the Food Standards Agency has identified 13 products containing raised levels of the chemical. In each case, officials at the local council where the supplier is based have been told to notify them.

crylamide, which is still being investigated by scientists, is a cooking by-product associated with frying, baking, roasting or toasting foods at very high temperatures, usually greater than 120c.
The FSA insists its findings raise no immediate risk to the public and there is no need for people to change their diet.
However, it is putting pressure on all food companies to reduce acrylamide levels because long-term consumption could increase the risk of cancer. Its official advice is also that families should ensure bread and chips they eat are only toasted or baked to the 'lightest colour possible'.