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¹ Batı Akdeniz Tarımsal Araştırma Enstitüsü / Antalya Viewed : 1745 - Downloaded : 906 Acrylamide is a monomer widely used in synthesis of polyacrylamide and also for various industrial applications. In recent years, investigation results showed that especially heated foods contain acrylamide in varying amounts with the food composition, pH, cooking temperature and time etc. The determined effects of acrylamide on health, increased the research numbers on this topic. In this study, formation mechanism of acrylamide in foods, acrylamide contents of foods and effects of this compound on human health are described. Keywords : Acrylamide, Food, Nutrition, Health