A chemical that forms naturally when starchy foods are baked, fried, or roasted above about 120 degrees Celsius, through the Maillard reaction between the amino acid asparagine and reducing sugars. It is what gives French fries, potato chips, crisp breads, and dark-roast coffee part of their characteristic flavor and color, but animal studies link high doses to cancer, leading health agencies to classify it as a probable human carcinogen. Food manufacturers reduce it by selecting low-asparagine potato and cereal varieties, controlling frying temperature and time, adding the enzyme asparaginase, and avoiding over-browning. Regulators have set benchmark levels rather than hard limits, pushing industry toward continuous reduction. Consumers can lower exposure at home by toasting bread to a light golden color and not overcooking fried potatoes.