Acrylamide is a chemical compound that forms naturally in certain foods during high-temperature cooking processes, such as frying, baking, or roasting. It is primarily produced when sugars and an amino acid called asparagine react together at temperatures above 120°C (248°F). Foods like potato chips, French fries, and coffee are common sources of acrylamide. Research has shown that acrylamide may pose health risks, as it is classified as a potential human carcinogen by the International Agency for Research on Cancer. While the levels of acrylamide in food are generally low, health authorities recommend reducing exposure by cooking foods at lower temperatures and avoiding overcooking.