2. Explanation: Food is heated in edible oil (the liquid level of oil is higher than the height of food).

The main feature of fried food is that it is very crispy and deeply loved by people. However, Swedish scientists say that French fries, potato chips, some kinds of breakfast cereals and rye bread, as well as some high-temperature fried and baked foods all contain high levels of acrylamide. This is the first time that people have found that acrylamide can come from some foods cooked at high temperature. Boiled food does not contain acrylamide, and the acrylamide content in a bag of potato chips is 500 times the safe range. Once acrylamide enters the human body, it will be quickly absorbed by digestive organs. The Swedish Food Administration immediately carried out further research, and detected more than 100 carbohydrate food samples processed at high temperature (frying, frying or baking). Animal experiments proved that acrylamide had carcinogenic effect.