Acrylamide is chemical compound that occurs naturally in some foods and generally results from high heat cooking processes. Acrylamide is found in 40 percent of the calories consumed in the average American diet – it occurs in most baked foods, such as breads and in baked and fried potatoes, and also occurs naturally in black olives, asparagus, dried fruit, prune juice, roasted almonds, cereals, crackers, cocoa powder and chocolate, coffee and many others.

Most consumer exposure to acrylamide is from food, and acrylamide has probably always been present in cooked foods. However, acrylamide was first detected in certain foods in 2002.

Acrylamide is also manufactured for a number of commercial and industrial uses.