- The document discusses acrylamide, a chemical formed when cooking foods high in carbohydrates and proteins at high temperatures, such as french fries. - Acrylamide is classified as a possible carcinogen and has been linked to increased cancer risk in laboratory animals. - Steps can be taken to reduce acrylamide formation such as soaking potato slices before frying, cooking at lower temperatures, and using alternative cooking methods like boiling or microwaving.