An object of the present invention is to establish a method for actively suppressing the formation of acrylamide, which is formed by heating edible materials at a relatively high temperature, and uses thereof, and to provide more safe compositions such as foods, beverages, cosmetics, pharmaceuticals, and intermediates thereof. The present invention solves the above object by providing: a method for suppressing the formation of acrylamide, comprising the steps of incorporating an organic substance having an ability of suppressing the formation of acrylamide into an edible material having a possibility of forming acrylamide by heating and heating the resulting mixture, when heating the edible material; compositions such as foods, beverages, cosmetics, pharmaceuticals, and intermediates thereof, produced by the method, whose possibility of forming acrylamide is suppressed; and compositions such as foods, beverages, cosmetics, pharmaceuticals, and intermediates thereof, having an ability of suppressing the formation of acrylamide, comprising an organic substance having an amino group(s) and/or saccharides having an ability of forming acrylamide and organic substance having an ability of suppressing the formation of acrylamide.