Abstract. Acrylamide is a chemical that forms naturally in starchy foods during high-heat cooking. Since it was first found in food in 2002, it has raised health concerns due to its probable classification as a human carcinogen and its potential effects on the nervous and reproductive systems. This article looks at where acrylamide comes from, its metabolic pathway, and what current science says about its health risks. It also offers practical tips for lowering acrylamide intake through changes in diet and lifestyle.