Acrylamide compounds are organic chemicals that can form in certain foods during high-temperature cooking processes, such as frying, baking, or roasting. They are primarily produced from the reaction between asparagine, an amino acid found in many foods, and reducing sugars when exposed to heat. Common foods that may contain acrylamide include potato chips, French fries, and coffee. Acrylamide is of interest due to its potential health effects. Studies have shown that it can be toxic and possibly carcinogenic in laboratory animals. As a result, health organizations, including the World Health Organization (WHO), recommend monitoring acrylamide levels in food and taking steps to reduce exposure.