Abstract: Acrylamide and 5-hydroxymethylfurfural are two conventional heat-induced contaminants. Co-inhibition of acrylamide and 5-hydroxymethyl furfural is an urgent food safety problem. The paper provided a review on the formation pathways, the mitigation strategies and preventive measures of acrylamide and 5-hydroxymethyl furfural. The aim was to provide a theoretical reference for the development of common inhibitors of acrylamide and 5-hydroxymethylfurfural and their inhibition mechanism, and to provide new ideas and development directions for more researchers.