Abstract: During the high-temperature thermal processing of high-protein foods, a class of aromatic compounds with teratogenic and carcinogenic properties, collectively called heterocyclic aromatic amines (HAAs), are usually produced by the thermal reaction of reducing sugars, creati(ni)ne, amino acids, peptides and proteins. Research on the formation mechanism of HAAs and the corresponding inhibition mechanism during the thermal processing of food is a hot issue in the field of food safety. In this review, the main factors affecting the formation of HAAs are discussed, including amino acids, reducing sugars, creati(ni)ne, the rest constituents of the food matrix and cooking conditions. The technical means of inhibiting the formation of HAAs in previous studies were introduced, including new heating methods like microwave heating, infrared grilling and superheated steam roasting, the addition of exogenous substances like flavonoids and the pretreatment process like frozen storage before heating. And based on the current rapid development of the plant-based meat alternative products industry, heat-treated plant-based proteins were approached as a simulation system to study the correlation between the formation of HAAs and the reaction of proteins at high temperatures, as well as the formation mechanism of HAAs in protein foods and the corresponding inhibition mechanism. This review aims to provide new ideas for subsequent research on the formation and inhibition of HAAs.