Many Americans have toasted bread first thing in the morning. For some, the morning meal also includes hash browned potatoes. Or later in the day, they might enjoy potato chips or crispy French fries. But if you like any of these foods cooked until they are dark brown in color, you might want to limit how much of them you eat. That is the finding of a British government agency. The Food Standards Agency (FSA) is urging people to avoid eating burnt or very well toasted bread and deeply browned potatoes. The danger, the agency says, is when starchy foods are cooked until they are very firm or even burnt. The concern is a chemical called acrylamide. Acrylamide is produced naturally in food during cooking at high temperatures. It has been identified as a possible cancer-causing substance.