These 3 vegetables have a high risk of causing ca.n.cer. Know early to avoid them and tell your loved ones

When starchy foods like potatoes are cooked at very high temperatures (especially frying, roasting, or baking until very dark), a chemical called acrylamide can form.

Acrylamide develops during the Maillard reaction — when sugars and amino acids react under high heat.

It’s most common in:

French fries

Potato chips