Minimizing Acrylamide Exposure
In practical terms, don’t eat French fries, baked chips, and potato chips. Don’t drink coffee since this beverage is made from roasted beans. Does this advice sound familiar? Tea, even black tea with caffeine, is made by low-temperature drying processes, not roasting and therefore would have undetectable acrylamide levels. (See my July 2004: “Coffee - Pleasure or Pain,” and October 2004: “Tea Time Increases Life Time.”)
In general, there is a 10-fold difference in the amount of acrylamide between normal cooked and overcooked foods.4 Therefore, foods will always be safe with boiling and steaming, because the maximum temperature reached is only 100 degrees centigrade (212 F) – below the 120 degrees centigrade required to begin formation of this toxin.2,3 Microwaving will also be safe from acrylamide formation with low the temperatures reached by this method – but more research needs to be done on the safety of microwave cooking. 

Eat fruits and vegetables uncooked whenever it is practical. Legumes (beans, peas, and lentils) and grains are traditionally prepared in boiling water. Steam or boil potatoes and green and yellow vegetables. Pressure cooking should also be safe; as would pan-frying your vegetables on a dry non-stick skillet. All of these methods keep the foods below 120 degrees centigrade. When baking breads or casseroles, using lower temperatures for longer periods will produce less acrylamide. Removing the crust from commercial breads will also reduce acrylamide exposure. 
Always focus on the fact that our common cancers, breast, prostate, and colon, are rare in populations whose diets are based on cooked starches and vegetables, such as the rice-eating Japanese. These people, living on their traditional diet, enjoy the world’s record for longevity and also have almost no heart disease, type-2 diabetes, or obesity. Obviously, any acrylamide formed in their foods has had no serious impact on their robust lives. 
above= mcdougall