Editing Acrylamide (section)

===Opinions of health organizations===
Baking, grilling or broiling food causes significant concentrations of acrylamide. This discovery in 2002 led to international health concerns. Subsequent research has however found that it is not likely that the acrylamides in burnt or well-cooked food cause cancer in humans; [[Cancer Research UK]] categorizes the idea that burnt food causes cancer as a "myth".<ref name="cruk">{{cite web |date=15 October 2021 |title=Can eating burnt foods cause cancer? |url=https://www.cancerresearchuk.org/about-cancer/causes-of-cancer/cancer-myths/can-eating-burnt-foods-cause-cancer |url-status=live |archive-url=https://web.archive.org/web/20201108152334/https://www.cancerresearchuk.org/about-cancer/causes-of-cancer/cancer-myths/can-eating-burnt-foods-cause-cancer |archive-date=8 Nov 2020 |publisher=Cancer Research UK}}</ref>

The [[American Cancer Society]] says that [[laboratory studies]] have shown that acrylamide is likely to be a carcinogen, but that {{as of|lc=yes|2019}} evidence from [[epidemiological]] studies suggests that [[dietary]] acrylamide is unlikely to raise the risk of people developing most common types of cancer.<ref name="acs">{{cite web |date=11 February 2019 |title=Acrylamide and Cancer Risk |url=https://www.cancer.org/cancer/risk-prevention/chemicals/acrylamide.html |publisher=[[American Cancer Society]]}}</ref>