From wikipedia: Acrylamide was discovered in foods in April 2002 by Eritrean scientist Eden Tareke in Sweden when she found the chemical in starchy foods, such

From wikipedia: Acrylamide was discovered in foods in April 2002 by Eritrean scientist Eden Tareke in Sweden when she found the chemical in starchy foods, such as potato chips (potato crisps), French fries (chips), and bread that had been heated higher than 120 °C (248 °F) (production of acrylamide in the heating process was shown to be temperature-dependent).[17] It was not found in food that had been boiled[17][18] or in foods that were not heated.[17]