Acrylamide (AA) is a process pollutant that is made when starchy foods are fried or roasted. AA is known to be a neurotoxin, a carcinogen, and probably bad for reproductive health. It gets into the food chain mostly as a by-product of foods with carbohydrates that are heated above 120 °C, like French fries, potato chips, crackers, etc. AA is categorized as “probably carcinogenic to humans” by International Agency for Research on Cancer in 1994. It has been found that AA monomer has been linked to endocrine-related cancers, prenatal lethality, male reproductive toxicity, and neurotoxicity. Dopamine receptors and AA when bind, spermatid gets protamines and interferes with intracellular movement and sperm motility and also inhibiting kinesin and dyneine proteins. As a neurotoxin, AA inhibits rapid axonal transit, alters neurotransmitter levels, and inhibits neurotransmission directly. In this chapter of the book, we discussed the reproductive, neurological, genotoxic and other harmful consequences of AA along with reported underlying mechanisms. In addition, this chapter reviews the pharmacological strategies reported as an intervention to limit the toxic effects of AA.