frying, roasting, and baking all produce acrylamides. There's a paper from sweden that shows you can even find acrylamides in bread that was cooked at standard temp.

The story of frying and cardio is still ongoing; I've seen several full reversals in the public health field over the past 30 years. It's really painful being a quantitative physical biologist watching the press around papers that when carefully inspected provide little to no evidence supporting their position.