Hmm, I had learned that acrylamides are generated from starch though, potatoes in particular, via exposure to high heat (chips, French fries). The Maillard reaction when cooking a piece of protein like steak doesn't involve any sugar, as far as I know...and for what it's worth, if the FDA is even worth the two shits it used to be there's this table here https://www.fda.gov/Food/FoodborneIllnessContaminants/ChemicalContaminants/ucm053566.htm
Anyway, major digression from this thread, Flowerpot rules acrylamides drools
Cooked starches are the most common but they found acrylamides in tobacco smoke, so I had made the connection to the sugars in the plant material. But upon further research cannabis does not contain the amino acid aspargine (Cannabis and Cannabinoids: Pharmacology, Toxicology, and Therapeutic Potential - Russo) to react and create those byproducts, so we can rest easy!
The Maillard reaction does not occur when cooking meat, those are hetereocylic amines, polycyclic aromatic hydrocarbons, etc.
But you are so right my friend in that this digression must revert back to shower power, 777F today, been away from casino royale for a bit but hot damn, this extraction is crazy quick. I feel the hot air inhaled is minimal since it extracts in seconds!