Bread, chips and potatoes should be cooked to a golden yellow colour, rather than brown, to reduce our intake of a chemical which could cause cancer, government food scientists are warning. <br/><br/>Acrylamide is produced when starchy foods are roasted, fried or grilled for too long at high temperatures. The Food Standards Agency recommends carefully following cooking instructions and avoiding browning. <br/><br/>The FSA also says potatoes should not be kept in the fridge. This is because sugar levels in the potatoes rise at low temperatures, potentially increasing the amount of acrylamide produced during cooking.