The article reveals that according to the scientific colloquium in May 2008, The European Food Safety Authority (EFSA)‘s opinion on Acrylamide regarding the carcinogen is not amended. 

Acrylamide in food that has cancer risk is caused by high temperature cooking process such as frying, roasting, and baking. Its formation comes from sugars and an amino acid in food. 

The studies and opinions on Acrylamide are summarized in the article including scientific colloquium, Acrylamide studies, reducing acrylamide.

Full detail can be viewed at http://www.foodqualitynews.com/news/ng.asp?n=85630-efsa-acrylamide-cancer-reformulation