zlacker

First Google result for me: "No. Acrylamide from burnt toast, burnt chips, or crispy potatoes is unlikely to increase the risk of cancer. You might've read about a possible link between acrylamide and cancer. But there isn't enough good quality evidence to show this." -

So maybe this is a myth perpetuated for burned meat, too??

Indeed. There's also the issue of lean meat vs. high-fat meat - where the body needs and benefits from the fat concentration being there as part of digestion and proper nutrients, along with another significant difference between white meat vs. red meat consumption.