How to cook the food such that Maillard reaction doesn't get hazardous?

http://sciencefare.org/2011/06/01/maillard-reaction/

When food is cooked quickly at a high temperature, the Maillard reaction takes place within the food.

http://www.npr.org/blogs/thesalt/2012/10/10/162636059/100-years-ago-maillard-taught-us-why-our-food-tastes-better-cooked

There's a downside to the Maillard reaction in cooking, too. In certain circumstances, the reaction produces cancer-causing substances, like acrylamide and furans.

Which type of cooking can prevent or minimize Maillard reaction's hazardous effect?

How to cook the food such that Maillard reaction doesn't form acrylamide?

http://sciencefare.org/2011/06/01/maillard-reaction/

When food is cooked quickly at a high temperature, the Maillard reaction takes place within the food.

http://www.npr.org/blogs/thesalt/2012/10/10/162636059/100-years-ago-maillard-taught-us-why-our-food-tastes-better-cooked

There's a downside to the Maillard reaction in cooking, too. In certain circumstances, the reaction produces cancer-causing substances, like acrylamide and furans.

Which type of cooking can prevent or minimize Maillard reaction's production of acrylamide?