Most all the cases of acorn toxicity I've seen were associated with white oak species... in MO, those big ol' bur oak acorns were the culprt. Here in KY, it's usually our eastern white oak. In heavy mast years, the ground underneath those trees may be carpeted with acorns.
I can hardly walk across my yard right now, for turning my ankle on those golfball-sized bur oak acorns.
Back home in AL, I'd see the cows hoovering up those tiny little water oak acorns(it's in the red oak group, and was the predominant oak on our farm)... but I never knowingly saw a case of acorn poisoning on that farm... and they spent a lot of time in the woods.
The tannins are somewhat different between the red & white oak group, but all are capable of causing acorn toxicosis. White oak acorns typically have lower tannin levels than those of red oaks... so are more palatable, and may lend themselves more to overconsumption, as a result.
As a group, red oak acorns have a higher oil content than the whites... I've been working with a couple of groups of folks who are selecting high-oil red oak species selections (and bitternut hickory) for pressing the oil for culinary purposes... tannins are water-soluble, so are left behind when the oil is pressed out. Here's the guy leading the pack, Sam Thayer:
https://foragerchef.com/acorn-oil/
Looks like water oak and Southern Red oak may be the best candidates... the deeper orange the acorn 'meat', the better the oil, it seems.