Chips and starchy snack foods may lead to an increased risk of cancer, but a group of international experts say there's no need for an official public health warning yet.
Scientists at a three-day UN conference in Geneva said high levels of the substance acrylamide found in carbohydrate-rich foods that are fried or baked at high temperatures are cause for major concern.
But they stressed the extent of the risk from acrylamide, which is known to cause cancer in animals and may also cause it in humans, is still unclear.
They said more studies are also needed on how to reduce it both in the food and catering industry and in cooking methods at home.
"The experts were unanimous and clear that this is a major concern," said Mr Jorgen Schlundt, co-ordinator of World Health Organisation's food safety division.
The closed meeting grouped 23 scientists from universities and national food authorities, and was sponsored by the WHO and Food and Agriculture Organisation.
The scientists participating in the conference stopped short of singling out specific foods which should be avoided.
"We can not give consumers very specific advice such as, 'please avoid eating chips of this and that brand.' This will not be done," said Mr Dieter Arnold of Germany's Federal Institute of Health Protection for Consumers.
Instead, he said, experts agreed people should eat a balanced and varied diet including fruits and vegetables and should eat only moderate amounts of fried and fatty food.
A study by Sweden's National Food Administration earlier this year found high levels of acrylamide in chips, crisps, biscuits, breakfast cereal and crispbread and some breads cooked at high temperatures. Subsequent studies in Norway, Britain and Switzerland backed up these findings.
AP