The World Health Organization has appropriately found that the discovery of acrylamide in certain foods presents a “serious problem.” It is critically important that scientists study how acrylamide forms in food, and study ways to inhibit the formation of this chemical altogether.

In the meantime, the FDA should test a range of products and inform the public of its findings. It should also advise consumers to eat less of the most contaminated, least nutritious foods: French fries and potato chips.