Most people like fried foods, especially French fries and fried chicken; they can be found in almost any fast food restaurant for a cheap price. In early 2002, the Swedish National Food Administration discovered that certain foods form a compound called acrylamide when fried or baked; this compound is toxic and causes 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 like potatoes, chips, bread or breadcrumbs, crackers, coffee and cookies are the most suspect. Amino acids and sugars in the foods themselves cause them to turn into acrylamide when cooked at high temperatures. Most Americans consume forty percent acrylamides in their daily diet. Acrylamide is also a substance used to make dyes, plastics, paper and is a chemical often used to treat wastewater and drinking water. Acrylamide is not a problem when foods are boiled, microwaved or steamed. Food and drug administration...