Background One of the biggest concerns regarding university students' health is their eating habits. This study aimed to evaluate the dietary profile of dental students high in acrylamide and how these patterns relate to physiological, psychological, and sociodemographic aspects. Acrylamide is a white, crystalline substance produced when carb meals are cooked at high temperatures or undergo other thermal processing. Methodology 212 undergraduate dentistry students from SRM Institute of Science and Technology, ages 19 to 26, participated in this cross-sectional study. Students ranged in academic year from first to fourth. A questionnaire covering questions on food habits, physiological psychological variables, and sociodemographic was used to collect the data. Results Hostel students took acrylamide-rich food more during weekends. They preferred golden yellow hue bread toast and French fries with low Acrylamide content—a robust association between the Acrylamide intake and physiological and psychological variables. Conclusion The majority of the students who consumed the AA-rich food were hostelers. They consumed high quantities during weekends whenever they were with their peers. Since acrylamide is known to cause cancer, younger people should be made aware of its potential health risks.