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 found in starchy foods like potatoes and grains. The formation of acrylamide occurs through a reaction between sugars and an amino acid called asparagine. Research has shown that acrylamide may pose health risks, as it is considered a potential carcinogen. Regulatory agencies, including the U.S. Environmental Protection Agency (EPA) and the World Health Organization (WHO), continue to study its effects on human health and recommend minimizing exposure through cooking methods and dietary choices.