Eating burnt toast and roast vegetables could potentially increase the risk of cancer, according to the British Food Standards Agency.
The organisation this week issued a warning over the chemical compound acrylamide, which forms in some foods when they are cooked at high temperatures.
Acrylamide is created by a reaction between certain sugars and an amino acid called asparagine and has been shown to cause neurological damage and cancer in studies on mice.
A list of 'danger foods' has been released by the BFSA with chips, toast, biscuits, crackers, crisps, breakfast cereals and root vegetables (such as potatoes, sweet potatoes, beetroot, turnip, swede and parsnips) once they have been fried until dark brown or crispy.
People are advised to aim for a golden yellow colour or lighter when frying, roasting, baking or toasting starchy foods.