Below is a statement on behalf of the FDA:
"The FDA is currently conducting research studies to determine whether acrylamide in food is a potential risk to human health. This includes assessing exposure levels, conducting toxicology research, and finding ways to mitigate acrylamide levels in food. While some studies have shown that acrylamide in very high doses caused cancer in animals and nerve damage in people exposed to very high levels at work, acrylamide levels in food are much lower. The FDA intends to issue draft guidance for industry concerning acrylamide in food. The FDA's best advice for consumers regarding acrylamide is eating a balanced diet, avoiding too much fried food, and following a few simple steps for storing and/or preparing certain foods. Ways to reduce acrylamide through food storage and preparation can be found at fda.gov."