The present invention provides a method for reducing a level of acrylamide in a processed food by using an ingredient which is highly safe and effective in suppressing acrylamide formation.The present invention provides a method for reducing a level of acrylamide in a processed food, including adding dihydroquercetin to a carbohydrate-containing processed food ingredient or allowing dihydroquercetin to permeate the carbohydrate-containing processed food ingredient prior to or during a heat-treating process.
