A method for inhibiting generation of multi-element hazardous substances in baked food, belonging to the field of food processing, comprising the following steps: (1) carrying out thermal denaturation treatment on an ovalbumin solution, dropwise adding a NaCl aqueous solution of carboxymethyl starch under the stirring action, and continuously stirring to obtain a composite nanoparticle dispersion solution; (2) mixing the composite nanoparticle dispersion solution with edible oil, and performing high-speed shearing dispersion to obtain a high-internal-phase Pickering emulsion; and (3) mixing the high-internal-phase Pickering emulsion with flour, a food additive and water, and performing kneading, calendaring molding and baking to obtain the baked food. The distribution of grease and salt ions in a baked food matrix is controlled by means of the high-internal-phase emulsion, the Maillard reaction and grease oxidation are effectively controlled, the purposes of synchronously inhibiting generation of multi-element hazardous substances in the baked food, reducing salt, and maintaining sensory quality are achieved, and the safety and the comprehensive quality of the baked food are remarkably improved.