Although browned fries are about to get banned à la trans fats, the FDA did release a report encouraging food makers to err on the side of pale:
Cook cut potato products such as frozen french fries to a golden yellow color rather than a brown color. Brown areas tend to contain more acrylamide.
The same goes for toast and coffee.
But don’t get too worried.
Dr. and chef John LaPuma told the WSJ that the “amount of acrylamide you need to cause cancer in people is astronomical.”
We’re going to go stress eat half-frozen reject fries now.