NBC nightly news just had a segment about an "emergency" meeting of the World Health Organization (WHO) about possible carcinogens in fried starchy foods like french fries and potato chips and so on caused by acrilomides. (sp?) They exist naturally in the foods, but apparently the fear is that frying makes them carcinogenic.
They also interviewed a woman (some sort of researcher or other expert) who refuted this and said that most of these types of studies about carcinogens in food are alarmist, basically because they're based on giving rats massive amounts of the suspect food and the nothing meaningful can be extrapolated.
Any feedback or comments?