Acrylamide is a chemical that can form in some foods during high-temperature cooking processes, such as frying, roasting, and baking. Acrylamide in food forms from sugars and an amino acid that are naturally present in food; it does not come from food packaging or the environment.

[[Oxidative stress]] is implicated in the progression of many neurological [[disease]]s, which could be induced by various chemicals, such as [[hydrogen peroxide]] (H2O2) and [[acrylamide]].