Occupational chronic acrylamide poisoning is a disease caused by close exposure to acrylamide during production and use, mainly due to neurological changes. Acrylamide is mainly used in the synthesis of polyacrylamide plastic, underground construction water plugging and grouting, paint production, flocculant in municipal water treatment, chemical production and as an additive in cosmetics. It can enter the human body through the digestive tract, respiratory tract, skin mucosa and other ways, among which oral absorption is the fastest. The International Agency for Research on Cancer (IARC) has classified it as a Class 2A probable carcinogen. Long-term exposure to low concentrations of acrylamide is mainly associated with chronic, insidious onset of polyneuropathy. Short-term exposure to high concentrations of acrylamide may result in cerebellar dysfunction within a month or so, with rapid onset. The local skin exposed to acrylamide shows excessive sweating, wet and cold, peeling and erythema; numbness, tingling, weakness and drowsiness of the lower limbs; neurological examination of the distal limbs with impaired tuning fork vibration sensation or pain and tactile sensation, accompanied by weakened or absent Achilles tendon reflex, impaired vibration sensation of the extremities and blunted Achilles tendon reflex are the early manifestations of mild poisoning; neuro-electromyography is dominated by peripheral nerve axonal damage, with neurogenic damage . In severe cases, significant drowsiness, cerebellar dysfunction, and significant muscle atrophy in the distal extremities may occur and affect motor function. Occupational acrylamide poisoning can be classified as mild, moderate or severe poisoning and can be diagnosed by referring to the GBZ50-2002 diagnostic criteria for occupational chronic acrylamide poisoning. It has been known in the past that exposure to acrylamide can also occur under living conditions, mainly through drinking water, as municipal water supplies can contain a certain amount of acrylamide after treatment. The WHO standard for acrylamide in treated drinking water is lug/L. However, studies have now found that many cereals produce higher orders of magnitude of acrylamide under high temperature cooking conditions. For example, the amount of acrylamide in French fries can rise to 1300 ug/kg after deep-frying, and the daily exposure of people may far exceed the WHO limit for drinking water, which is a common concern as to whether it can be harmful to people, especially if it causes cancer. There have been explosive reports in the media about the possible carcinogenic effects of acrylamide in food, but there is no strong evidence to confirm its carcinogenic effects. However, reducing consumption of fried foods can be beneficial to health.