Acrylamide is a typical food contaminant widely present in fried, baked, and other thermal processed foods. Dietary exposure to acrylamide is closely associated with the risk of diseases such as cardiovascular diseases and breast cancer. The International Agency for Research on Cancer has classified it as a Group 2A “probable human carcinogen”. Considering the potential harm and toxic threats of acrylamide posed to human health, it was crucial to optimize food formulations and develop new technologies to effectively control acrylamide levels in thermal processed foods and reduce human exposure. The research progress on acrylamide formation pathways during food heat processing, dietary exposure, metabolism in the body, health risks, and prevention and control measures were summarized. Acrylamide was primarily formed through the Maillard reaction under high-temperature conditions, especially in foods rich in reducing sugars and amino acids. Its content was significantly influenced by food composition and processing conditions. The main formation pathways of acrylamide were the asparagine pathway and the acrolein pathway.Acrylamide from food sources was closely related to health risks. Due to its complex metabolic pathways in the human body, it might cause neurotoxicity, reproductive toxicity, and genotoxicity and was potentially associated with cancer development. In the field of food science, preventive and control measures for acrylamide mainly focus on optimizing thermal processing techniques and adding exogenous food additives.By integrating raw material selection, process optimization, and the addition of exogenous substances, effective strategies for reducing acrylamide levels were explored and analyzes key directions for future research were analyzed in this study. The goal was to provide a scientific basis for inhibiting acrylamide formation during food processing, supporting the healthy development of the food industry, and ensuring consumer dietary safety.