Scientists associated with the American Council on Science and Health (ACSH) find no compelling evidence that acrylamide (a rat carcinogen in large doses) formed in fried foods causes a risk of cancer in humans.
In my mind, this should not be suprising. After all, humans have been cooking food long enough that it is quite possible that we have evolved to tolerate these and other chemicals caused by heating food.
Steven Milloy (of Junk Science) put it more succinctly in his column on FoxNews.com—that someone of average body weight would have to eat 35,000 potato chips (about 62.5 pounds) per day for life to get an equivalent dose of acrylamide as the lab animals!