Roast potatoes and toast that's a bit too brown may cause cancer, say authorities

Other starchy foods such as crisps can contain acrylamide, a harmful chemical formed at high temperatures, says British food watchdog

Eating crisps, well-browned roast potatoes and toast that is more than lightly grilled can increase the risk of cancer, according to a public health campaign urging people to change their eating and cooking habits.

The Food Standards Agency (FSA) says people are consuming too much acrylamide, a chemical produced naturally as a result of cooking starchy foods at high temperatures.