Acrylamide is a chemical residue which has been shown to be present
in food as a result of cooking practices, some of which have been
used for many years, even centuries. However, concern has been
growing because of the growing sales of pre-cooked food sales,
increased use of microwaves and barbecues and general heightened
awareness about health risks from food residues.

Starch-rich foods have been shown to be affected, such as potato and
cereal products which have been deep-fried, roasted or baked at high
temperatures.

Summaries of the latest research can be found here:
http://europa.eu.int/comm/food/food/chemicalsafety/contaminants/acrylamide_en.ht\
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