What is there left that is safe to eat?

The Food Standards Agency has published a list of foods which contain high levels of a chemical called acrylamide which they characterise as a "cancer-risk".  Pretty scary, yes?  Well, maybe - until you find that acrylamide occurs naturally as a result of cooking.  In other words, we've all been ingesting acrylamide ever since man invented fire and realised how much nicer food tasted for being roasted, toasted or fried.  So should we be worried?  Please yourself, but I shall not be adjusting my diet as a result, even though crisps feature prominently on the list, and I'm a sucker for them.