Different approaches are required for different types of food and processes in order to reduce acrylamide in foods. But the rule of thumb is “Don’t burn it, lightly brown in” (European Food Safety Authority, n.d.-a).
Some guidelines that may help people who prepare food to reduce acrylamide, are (European Food Safety Authority, n.d.-a; European Potato Processors, n.d.; FDA, n.d.-a; FDA, n.d.-b; ):
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