Are charred foods dangerous?

Acrylamide is created when carbohydrate-rich plant foods are cooked at high temperatures, whether baked, fried, roasted, grilled or toasted

Animal studies have shown that acrylamide increases the risk of several types of cancer, and the International Agency for Research on Cancer (IARC) considers acrylamide a "probable human carcinogen" 

Acrylamide is found in 40% of calories consumed by the average American. The FDA recommends limiting acrylamide exposure by avoiding fried foods and toasting or cooking bread and potatoes to a light golden color rather than dark brown or blackened
 

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