Our colleagues, under the supervision of Associate Professor Katarína Šebeková, recently published a prestigious article examining the relationship between acrylamide (a compound formed during cooking) and oxidative stress markers in young Slovak adults. The study found that while acrylamide intake correlated with the intake of other harmful compounds (advanced glycation end-products (AGEs) and alpha-dicarbonyls), high acrylamide intake did not directly translate to high levels of these markers in individuals. This suggests that dietary recommendations focused on limiting AGEs in patients with chronic diseases may not automatically reduce acrylamide exposure, highlighting the need for further research on the combined health effects of these compounds.