Acrylamide toxicity is nothing new
Acrylamide forms in _ANY_ frying or baking of any vegetables. Nothing new here.
I used to work with AA in the lab 25 years ago and there were quite a few warnings on the material sheet even then.
Question as usually is quantity and how much did they stuff the rats with. We eat various toxic chemicals every day and we are species are still alive because there is a variety of compensation and repair mechanisms. A lot of the toxicity studies feed experimental animals an excessive amount of the target chemical which overwhelms the existing defences. That as an experiment is bogus - you are testing under conditions which are vastly different from the normal methabolism so your results are way off (just like in those studies that were used to convince us to replace Saccharine with Aspartam a couple of decades ago).