 Laboratory research has found that some phytochemicals may have the potential to be developed into drugs which could alleviate the toxicity of acrylamide.Acrylamide was discovered in foods in April 2002 by Eritrean scientist Eden Tareke in Sweden; she found the chemical in starchy foods such as potato chips (potato crisps), French fries (chips), and bread that had been heated higher than .Production of acrylamide in the heating process was shown to be temperature-dependent.