A study of cooked foods by the UK's food watchdog the Food Standards Agency (FSA) has found that acrylamide - a potentially cancer causing chemical - is likely to be formed in a wide range of foods when they are fried or baked.  This confirms the findings of a Swedish National Food Authority study, published on 24 April, showing that acrylamide is present in a wide range of foods. The FSA commissioned its own study to see if the findings could be replicated.