Methods are provided for reducing the amounts of acrylamide and/or buteneamide in processed foods. The invention further relates to methods for treating processed foods with inhibitors, including organic amino compound, organic sulfhydryl compounds, and certain other compounds (e.g., disulfide reducing agents), to reduce the amount of acrylamide and/or buteneamide in processed food exposed to high temperature conditions (generally above about 110.degree. C.) during manufacturing or cooking.