Acrylamides are chemical compounds that can form in certain foods during high-temperature cooking processes, such as frying, baking, or roasting. They are primarily produced from sugars and an amino acid called asparagine when foods are cooked above 120°C (248°F). Common foods that may contain acrylamides include potatoes, coffee, and bread. Research has shown that acrylamides may pose health risks, as they are considered potential carcinogens. Regulatory agencies, including the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA), monitor acrylamide levels in food and provide guidelines to minimize exposure, especially for vulnerable populations like children.