BERLIN, Jan 25: German food makers have agreed to recommend that chips be cooked at lower temperatures to reduce the build up of a possible cancer-causing compound, the consumer affairs ministry said on Saturday.

Germany launched an inquiry last year to find out how to minimise acrylamide levels in response to a Swedish study which found the compound formed in foods that were fried or baked at high temperatures.

The Swedish research triggered a worldwide health scare. Acrylamide has been designated for years as a possible cancer-causing agent.

In the future, packaging in Germany will recommend that potato chips are deep fried at 175 degrees Celsius or baked in fan ovens at 180-190C, the ministry said.—Reuters