Used in the treatment of acute lymphoblastic leukemia (ALL), asparaginase works by breaking down the amino acid asparagine in the blood. Leukemia cells cannot make their own asparagine and rely on external sources for survival. By depleting asparagine levels, the enzyme inhibits the growth and spread of these cancer cells. It is commonly used in combination with other chemotherapy agents as part of induction and consolidation therapy. Asparaginase is also used in some cases of lymphoma. In addition to oncology, it has applications in the food industry to reduce acrylamide formation in starchy foods during high-temperature cooking, helping lower potential carcinogen levels in products like chips and fries.