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
