Acrylamide, a toxic compound with potential carcinogenic effects, is commonly formed in carbohydrate-rich foods through the Maillard reaction between reducing sugars and amino acids during high-temperature cooking processes. This study reviews the sources of acrylamide in food, its health risks, and various mitigation strategies. Acrylamide is prevalent in products such as bread, potato products, and coffee. Its formation is influenced by factors like pH, temperature, and cooking time. Effective mitigation strategies include modifying cooking methods, using enzymes like asparaginase, selecting low-carbohydrate materials, and applying pretreatments such as soaking in specific solutions or add... More >