Acrylamide is mainly produced during high-temperature cooking of foods rich in starch, such as French fries, potato chips, fried starchy foods, etc. When these foods are fried or baked at a high temperature above 120℃, the starch breaks down into sugar, which reacts with amino acids to produce acrylamide. In addition, soft bread, breakfast cereals, Sausainių, kavos ir kūdikių maisto produktuose taip pat yra didelis akrilamido . lygis
