I got shutdown at the mere mention of acrlyamide. Looks like you're having better luck.
The short answer is acrylamide can form in many foods when heated above 248F for an extended period of time.
If you are a big "griller" you may want to rethink that. Eat golden toast versus burnt toast. Eat golden fries versus brown crispy fries.
http://www.cancer.gov/about-cancer/causes-prevention/risk/diet/acrylamide-fact-sheet
http://www.fda.gov/Food/FoodborneIllnessContaminants/ChemicalContaminants/ucm053569.htm
A big part of me is studying all this "stuff" in our food and environment. Acrylamide is just one of the many things that's out there. It seems odd to me that we can talk about eating bacteria but not poisonous chemicals.
Personally I think arbitrarily splitting hairs between food, health and nutrition yields a less interesting website. Food health and nutrition are all one thing. IMHO.
If there is inadequate expertise on the Seasoned Advice staff to tackle these topics, never fear, there are readers who will.
May I humbly suggest that SA do a six month trial of allowing food, health and nutrition questions to see how it goes?
