I read more on Acrylamide, this chemical is found when roasting coffee beans and the reason of cancer.
From European Food Safety Authority: https://www.efsa.europa.eu/en/topics/topic/acrylamide
Acrylamide is a chemical that naturally forms in starchy food products during high-temperature cooking, including frying, baking, roasting and also industrial processing, at +120°C and low moisture. The main chemical process that causes this is known as the Maillard Reaction; it is the same reaction that ‘browns’ food and affects its taste. Acrylamide forms from sugars and amino acids (mainly one called asparagine) that are naturally present in many foods. Acrylamide is found in products such as potato crisps, French fries, bread, biscuits and coffee. It was first detected in foods in April 2002 although it is likely that it has been present in food since cooking began. Acrylamide also has many non-food industrial uses and is present in tobacco smoke.
Since acrylamide is present in a wide range of everyday foods, this health concern applies to all consumers but children are the most exposed age group on a body weight basis. The most important food groups contributing to acrylamide exposure are fried potato products, coffee, biscuits, crackers, crisp bread and soft bread.
Problem: I cannot find more info on what cancer this chemical can cause? How many people died from that each year, etc.
Besides, why fries, toasts, baked goods etc. have no warning then?