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Acrylamide (AA) is a white crystalline substance that is water soluble and widely utilised in industry. It was classified as an industrial chemical with carcinogenic potential. AA has been utilised to make polyacrylamide polymer, which is widely employed as a coagulant in water treatment, an additive in papermaking, and a grouting material for dams, tunnels, and other underground architectural constructions. AA in food could be formed during high-temperature cooking through a variety of mechanisms, including formation via acrylic acid, which can be derived from the degradation of lipids, carbohydrates, or free amino acids; formation via the dehydration/decarboxylation of organic acids (malic acid, lactic acid, and citric acid); and direct formation from amino acids. The key question is whether or not this chemical is hazardous to humans. In this review, we will look at how AA is formed in food products, how it is consumed, and how it may be linked to the development of cancer. The body's enzymatic influence on AA is discussed, as well as the mechanism of action of AA on hormone, calcium signalling pathways, and cytoskeletal filaments. We also discuss the negative consequences of AA on the brain system, reproductive system, immunological system, and liver. There is also discussion of current and future mitigating techniques. The current review on AA may be useful to researchers, the food industry, and medical workers.
