Even if families don't sit down to eat together as frequently as before, millions of Britons will nonetheless have got a share this weekend of one of that nation's great traditions: the Sunday roast.

On a cold winter's day, few culinary pleasures can match it.

Yet as we report now, the food police are determined that this enjoyment should be rendered yet another guilty pleasure guaranteed to damage our health.

The Food Standards Authority (FSA) has issued a public warning about the risks of a compound called acrylamide that forms in some foods cooked at high temperatures.

This means that people should avoid crisping their roast potatoes, reject thin-crust pizzas and only partially toast their bread.

But where is the evidence to support such alarmist advice?

While studies have shown that acrylamide can cause neurological damage in mice, there is no conclusive evidence that it causes cancer in humans.

Scientists say the compound is likely to cause cancer but have no hard scientific proof.

On the basis of the precautionary principle, it could be argued that it is advisable to follow the FSA advice.

After all, it was rumored that smoking caused cancer for years before the evidence was found to prove a connection.