Consuming blueberries and other anthocyanin-rich fruit may reduce acrylamide-induced cellular damage. 

Acrylamide is a genotoxic carcinogen formed during high-temperature cooking as a by-product of the Maillard reaction, wherein foods undergo browning and flavor impartation. Dietary exposure is associated with an increased risk of neurodegenerative disease and may cause cancer development, reproductive harm, and developmental delays in children. Although recognized as a human health concern, researchers have established no definitive link between acrylamide and human cancer.

Anthocyanin, the main polyphenolic constituent of blueberries, exhibits antioxidative, anticancer, and neuroprotective effects. Dietary integration of food-derived anthocyanin may reduce oxidative stress and neuroinflammation, thereby inhibiting neuronal and synaptic degeneration associated with acrylamide exposure. As an anticancer agent, anthocyanin may discourage the development and progression of cancer by inducing apoptosis; suppressing angiogenesis, inflammation, and cell proliferation; and inhibiting cell growth, migration, and invasion.