Acrylamide (ACR), a toxic by-product of high-temperature food processing, poses significant health risks due to its oxidative, neurotoxic, and genotoxic properties. Regulatory measures focus on limiting ACR in commercial food products, yet daily cooking practices often result in unnoticed exposure, threatening vulnerable populations such as children. This study evaluates the protective role of low and medium molecular-weight (MW) chitosan against ACR-induced toxicity using