Eating partially cooked frozen fries could increase the risk of cancer after researchers found that the fries contained high levels of potentially cancerous chemicals.
The study was conducted by researchers at American Chemical Association who found that partially cooking the fries, so that they are crisp on the outside and remain raw inside, could increase the amount of acrylamide, a naturally occurring substance that is formed on a number of food items when cooked.
Writing in the report, published in the Journal of Agricultural and Food Chemistry, the researchers said, "Acrylamide forms naturally during the cooking of many food products. Acrylamide formation in fried potato products is inevitable. To minimize the quantities of acrylamide in cooked fries, it is important to understand the impact of each stage on the formation of acrylamide."