Acrylamide was first discovered to be present in certain foods cooked at high temperatures as the result of work announced in Sweden in April 2002. Since then, a joint panel of the United Nations Food and Agriculture Organization (FAO) and the World Health Organization (WHO) has concluded that more research is needed to achieve a better understanding of its health implications. While acrylamide is known to cause cancer in laboratory animals, no studies of the relationship between acrylamide and cancer in humans have been...