Study: Extra Crispy and Burnt Foods May Increase Cancer Risk

PHILADELPHIA (WTXF) Cooking and consuming extra crispy or burnt foods may have some serious health risks.

Some experts say it may even be linked to an increased risk of cancer.

Members of Britain's Food Standards Agency measured levels of a cancer-causing toxin called acrylamide in roasted potatoes, chips and toast cooked in the home. They say you should only cook potatoes to a 'light golden' color and you should toast your bread to the 'lightest' color possible.

Study authors say they're not advising people to stay away from these blackened food, but say consumers should be aware.