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It is a very complex and actual problem to assure a healthy and equilibrate feeding, because of the special importance that food has for human health. The acrylamide contamination of food products or the formation during the technological processes are among the main risk factors for public health owed to the potential to generate toxicity from this contamination with multiple noxious effects. Acrylamide is an instable organic compound, white crystals, odorless, water, ethanol and ether soluble. It has the composition, from chemical point of view, of an amide, with the chemical formula C3H5NO. Acrylamide is used in the plastic materials, paper, dyes, textile industry, also in construction and cosmetics etc. It is also used for making polyacrilamide, product used as water stabilizer and sewage water treatment and for gels electrophoresis.

Acrylamide is a colorless (or white), odorless, highly water soluble vinyl monomer formed from the hydration of acrylonitrile. The chemical compound acrylamide is an amide with chemical formula C3H5NO and structure. Acrylamide is a white odorless crystalline, soluble in water, ethanol and ether. It is used in papermaking, ore processing, manufacture of permanent-press fabrics, and the manufacture of dyes. Acrylamide is also used to synthesize polyacrylamides which find many uses as water-soluble stabilizers, for instance in waste water treatment and in gel electrophoresis (SDS-PAGE). Acrylamide is also a probable carcinogen found in small quantities in some foods. It is believed to be created in foods when starches and other carbohydrates are overheated (far past 100°C) during cooking. Some sources claim that people in the modern world consume daily on average around 25 micrograms of acrylamide, and that this accounts for a significant number of cases of cancer.