Latest news on the acrylamide front from the Danish Cancer Society:
Acrylamide, if you recall, is a substance found in a vast array of common cooked foods, foremost starchy foods like potato chips, French fries and bread. Research some years ago found a “probable” association between acrylamide and cancer based on telling animal studies. Subsequent research has linked the substance with muscle and neurological degeneration as well as Alzheimer’s disease. Although much was made of the findings at the time, no action or significant warnings were undertaken in the U.S. In Europe, however, food safety experts have begun initiatives to reduce acrylamide nutritional intake. Similar studies in the last few years have shown varying results, inhibiting further action or scientific consensus on the issue.