During preparation and food processing, various undesirable compounds are formed that have different biological and toxic effects and are potential hazards to human health. One of these compounds that is created during heat treatment of vegetables and animal oils and fats. The aim of this study was to review acrolein formation mechanisms in foods, its metabolism and impact on health. Literature search was performed in English and Persian keywords in different databases without any limitation in time. 100 articles were obtained and finally 66 articles were reviewed. The results of this article showed that there are different mechanisms for acrolein formation that depends on temperature and type of food. Most of acrolein detection methods are based on derivatization by 2,4-dinitro phenyl hydrazine and measurement by HPLC and GC. Studies have shown that acrolein has a critical rolein generation of inflammation in the respiratory system, Alzheimer, multiple sclerosis, artherosclerotic diseases and immune system suppression. Since  most of the studies have been carried out regarding of its toxicity in animal models, more reliable data is needed to assess the risk of human exposure.