One week after proposing the removal of trans fats from food, the U.S. Food and Drug Administration (FDA) is targeting another fattening – and potentially harmful – ingredient: acrylamide. Acrylamide is a chemical that forms in many plant-based foods during high-temperature cooking, such as frying or baking. It is often found in French fries, cereals, crackers and many other food products. According to a recent report on the FDA website, stuides have found that high levels of acrylamide can increase the risk of cancer in animals – and many experts believe the risk likely translates to humans as well.