<p>Food processing, particularly thermal treatment, enhances palatability and nutrient availability in food products but can also generate harmful compounds such as heterocyclic aromatic amines (HAAs). They are primarily formed through the Maillard reaction and related pathways. They also have been associated with certain health effects, such as neurodegenerative conditions like Alzheimer’s and Parkinson’s disease, as well as cancer. So, gaining an understanding of their formation, detection, and inhibition is crucial for safeguarding human health. Therefore, this review outlines the mechanisms responsible for HAAs formation and discusses their toxicological impact on human physiology. It further explores recent advancements in extraction, purification, and detection methods employed for various food matrices, with comparative analysis of different chromatographic techniques. Inhibition strategies to restrict HAAs formation are evaluated, including the use of natural suppressants such as herbs, spices, and hydrocolloids, alongside the manipulation of cooking conditions to minimize their exposure. Furthermore, the review emphasizes the need for continued research to establish dietary intake recommendations, conduct large-scale epidemiological studies, and adopt evidence-based risk assessments. The review also highlights the importance of regulating cooking practices and exposure levels, rather than relying solely on additives, in an effort to reduce consumer risk from these compounds.</p> Graphical abstract <p></p>