Uh-oh - something else to worry about, perhaps.

With baked/fried foods, particularly starchy food, there's also acrylamide  (this one was an interesting accidental discovery in chemical plant workers who were working with acrylamide, when tested the levels detected suggested that they'd been exposed industrially to high levels indicating a breach of OSH regulations - but no, they'd just been eating potato chips.  (Acrylamide is the chemical alleged to have been used in "the case of the poisoned professor").

It'd be interesting to know if there's a correlation between frying foods in saturated / polyunsaturated fats and levels of acrylamide formation. It could be if the theory that acrylamide is formed by reaction of amino acids and carbonyls (incl aldehydes - as found above to be related to oil composition in cooking) is correct.

There's been a lot of hype surrounding the supposed "health benefits" of coconut oil.  I suppose this will add further fuel to the fire.

I don't know what to eat for lunch.