Abstract: Acrylamide is a neurotoxin and a probable human carcinogen. It was reported that many heat-processed foods containedrelatively high levels of acrylamide. The paper reviewed the international research development of acrylamide toxicology, risk assessmentand its formation mechanism in food. Furthermore, some further research work was envisaged. So as to supply certain theory and methodreferences for studying acrylamide in Chinese foods, to control or reduce the acrylamide formation in food processing, to decrease theChinese diet exposure level of acrylamide and to promote the development of food safety and protect consumers health.

Key words: food, acrylamide, toxicology, food safety