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Researchers suggested that acrylamide — a chemical compound that's formed when certain foods, like potatoes, are fried, roasted or baked — is what's behind a higher risk of anxiety and depression.

But research on rodents exposed them to far higher levels of the compound than humans would consume, and evidence suggests animals also metabolize acrylamide differently than we do.

Rothamsted Research this month applied for a permit to field test wheat edited to contain less asparagine, an amino acid that becomes the carcinogen acrylamide when baked.

And for the outward-facing side, they turned to a chemical called acrylamide, which expands at high temperatures.

The judge determined the warnings were needed because coffee roasting produces trace amounts of acrylamide, a known carcinogen, although the retailers argued there’s no scientific evidence linking coffee consumption with an increased risk of cancer.