Options of taking measures for reducing acrylamide exposure are discussed from the viewpoint of health authorities. To achieve a significant effect on total exposure (without changing eating habits), a substantial reduction must be accomplished for the foods contributing most to total intake. Priority should be given to consumers with high exposure, which means that the average intake profile is not relevant, but high consumption of products with high acrylamide contents is relevant. Rather than introducing legal limits on acrylamide in the end-products, more basic factors determining acrylamide formation should be brought under control. Five measures are proposed. (1) For the preparation of fried and roasted products, potatoes low in reducing sugars should be made available to households and commercial outlets. (2) The content of reducing sugars in prefabricates for French fries should be limited. (3) Newly installed fryers should control the temperature profile from an initially high to a lower final value. (4) The use of ammonium carbonate in bakery products should be restricted. (5) There should be provisions to intervene if an acrylamide content clearly exceeds the level determined by good manufacturing practice and the products involved substantially contribute to total exposure in cases of high consumption.