É um assunto recorrente, que vai voltando. Há uma campanha (Go for Gold - FSA) para ajudar as pessoas a minimizarem a exposição ajustando a forma de preparação dos alimentos. E há especialistas que relembram que os estudos mais aprofundados foram feitos em ratos (e que as quantidades a que somos expostos numa torrada queimada ou batatas assadas no forno são pequenas):
https://www.theguardian.com/science/2017/jan/23/ancer-risk-roast-potatoes-toast-acrylamide
http://www.telegraph.co.uk/opinion/2017/01/23/hands-roast-potatoes/
Citando (elsewhere):
"Today, the Food Standards Agency (FSA) launched a campaign called ‘Go for Gold’, urging people to understand how to minimise exposure to acrylamide when cooking at home.
It outlines that Acrylamide is a chemical created when foods, such as potatoes and bread, cooked for long periods at high temperatures when baking, frying, grilling, toasting and roasting, and has the potential to cause cancer in humans.
The campaign urges people to minimise levels of the potentially harmful chemical in home cooking. "
(...)
"Exposures 170mg per each kg of body weight are believed to be the point of an increased risk of cancer.
But dietary surveys revealed exactly how much acrylamide adults are exposed to on a daily basis.
For most people, the consumption of the toxic compound if less than 0.6mg, but many have as much as 1.1mg.
He said: “Adults with the highest consumption of acrylamide could consume 160 times as much and still only be at a level that toxicologists think unlikely to cause increased tumours"
