Acrylamide is a compound that occurs in some foods, especially in plant foods rich in carbohydrates and low in protein, processed at high temperatures with oil such as frying, roasting, and baking. Acrylamide is also used to produce some plastics and many other materials. Acrylamide in food and the high risk of cancer for humans.

Acrylamide is a chemical that can form from foods during high-temperature cooking, such as frying, roasting, and baking. Acrylamide is also derived from sugars and amino acids found in foods. Acrylamide can damage genes and mutate DNA, but the risk of cancer is unknown.