A slice of burnt toasted bread with a sad face served in a plate with wood fork and knife - stock photo

Acrylamide is a chemical substance that is created naturally in food products that contain starch during daily cooking processes at high temperatures (frying, cooking, roasting and also during industrial processes at 248ºF/120ºC and at low humidity). Several public organizations and medical organizations warn that excessive cooking of starchy foods or cereal products generate acrylamide, an organic compound that is potentially carcinogenic.