This may be legit. A few years ago a chemical called "acrylamide" was found in old french fry oil, and is made when protein pieces react with hot oil The level is very low, but the chemical is toxic. But it's the dose that makes the poison. I think if one eats a moderate amount of fried food, the acrylamide isn't an issue.

The biggest problem, as analytical tests get more sensitive, you can "see" more stuff. This material was always there; now we can see it. In many cases it might be "too much information." The quantities detectable are small enough that it's hard to get a perspective on it.