Acrylamide is formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that gives browned foods their distinctive flavor. This reaction occurs when foods are cooked at temperatures above 120°C (248°F). Foods typically high in acrylamide include potato chips, bread, coffee, and some cereals. The compound forms in the browning process, which is why it is commonly found in fried, roasted, or baked products.
