Last one is about acrylamide, which I believe there is little evidence to believe it's harmful (it's been a while since I've actually looked at studies on it), but I assume the conditions that produce it also end up producing compounds that can be harmful.
https://www.ncbi.nlm.nih.gov/pubmed/12090031
https://www.ncbi.nlm.nih.gov/pubmed/15291498/
https://www.bmj.com/content/344/bmj.e363
Pretty sure they're all on SciHub.
Here's some about heat, frying and other methods of cooking when it comes to creating mutagenic compounds:
https://www.marksdailyapple.com/safe-cooking-temperatures/
https://www.ncbi.nlm.nih.gov/pubmed/29911312
https://www.fda.gov/food/foodborneillnesscontaminants/chemic...
Last one is about acrylamide, which I believe there is little evidence to believe it's harmful (it's been a while since I've actually looked at studies on it), but I assume the conditions that produce it also end up producing compounds that can be harmful.