Acrylamide is a probable carcinogen organic compound that is found in some foods that are cooked at elevated temperatures. It’s origins are due to the condensation of the amino acid asparagine and glucose as part of Maillard reaction. In 2002, Acrylamide was found to be present in french fries and baked bread. This compound has now also been found in some other food stuff like coffee, black olives, dried pears, and peanuts. As a result the and World Health Organizations have promptly limited its presence for human consumption.