A recent study links acrylamide, a chemical formed when cooking starchy foods like bread and potatoes, to a higher risk of heart attacks and strokes. The study found that diets with higher acrylamide levels could increase cardiovascular risks by up to 66%, particularly for vulnerable groups like those with type 2 diabetes, who saw an 84% higher risk. Acrylamide is commonly found in breakfast foods, such as toasted bread. Researchers analyzed data from over 100,000 people, highlighting the potential dangers of excessive acrylamide intake. Experts recommend avoiding burnt or over-browned foods to minimize exposure and reduce cardiovascular risks associated with this chemical.