The Food Safety Authority of Ireland's advice in relation to acrylamide consumption:
Eat a normal balanced diet including plenty of fruit and vegetables, but low in fat. Include cereals and bread (wholemeal).
Blanch homemade chips by soaking them in cold water for 30-60 minutes before cooking. This reduces the levels of sugars that contribute to acrylamide formation.
Store potatoes in the dark at a low temperature.
Avoid excess browning of baked cereal products.
Follow cooking instructions on food packets carefully.
Use boiled potatoes rather than raw potatoes when pan frying.
Follow detailed guidelines by the European Commission on ways to avoid acrylamide formation in food: www.europa.eu.int/comm/food/food/chemicalsafety/contaminants/index_en.htm