What are some strategies to reduce acrylamide formation in cooked foods, and why is acrylamide considered a potential health concern?

Strategies to reduce acrylamide formation include blanching, frying at lower temperatures, minimizing cooking time, and avoiding overcooking or burning starchy foods. Acrylamide is considered a potential health concern because it is classified as a probable human carcinogen by the International Agency for Research on Cancer (IARC).