This document discusses acrylamide, a chemical that forms in some foods when they are cooked at high temperatures. It provides details on acrylamide's chemical properties, toxicity, routes of exposure, and mechanisms of formation in foods like potatoes and bread through the Maillard reaction between sugars and asparagine amino acids. The document also summarizes data on acrylamide levels found in various food categories from the EU and FDA and discusses potential strategies to reduce acrylamide formation, including selecting low-sugar crop varieties, blanching, adding enzymes to break down asparagine, and optimizing cooking time and temperature. The challenges of acrylamide in foods and need for further mitigation efforts are also noted