The present invention relates to a method for the reduction of acrylamide formation, in which a nucleophilic a-amino group (--NH2) is protonated and converted into a non-nucleophilic amine (--NH3+). The inventive method has the effect of allowing the formation of acrylamide to be highly reduced by simple treatment with a pH-lowering agent. Particularly, when applied to foods or foods ingredients, the inventive method has the effect of allowing the formation of acrylamide to be highly reduced without affecting the flavor and color of the foods or foods ingredients.