"Acrylamide", is a carcinogenic (cancer-causing) chemical compound that is naturally released from cigarette smoke and food cooked under high heat above 120 degrees Celsius; cooking methods such as deep frying, barbecuing or baking often reach temperatures higher than 160 degrees Celcius. Foods containing carbohydrates such as French fries, potato chips, pastry, bread and cookies are especially prone to produce "acrylamide". Avoid excessive consumption of foods like BBQ pork; go for fresh foods and fruits rich in free-radical scavenging antioxidants to naturalise the harmful effects of acrylamide.