Foods most susceptible to acrylamide formation are starchy foods cooked at high temperatures (typically above 120°C), especially through frying, baking, roasting, or toasting. These include:
- Potato products (French fries, potato chips/crisps)
- Bread and toast
- Biscuits, cookies, and crackers
- Breakfast cereals
- Roasted coffee
- Some baked snack foods
Acrylamide forms mainly through the Maillard reaction, where the amino acid asparagine reacts with reducing sugars (such as glucose and fructose) during high-temperature cooking. Foods naturally rich in these compounds are therefore more likely to develop acrylamide when overcooked or browned.
