Results on acrylamide levels in food from monitoring years 2007-2009 and exposure assessment

Acrylamide is a substance that may be formed in foods, typically starchy products including crisps, French fries, bread and crispbreads, during cooking processes including frying, baking and roasting at temperatures of 120 °C or higher. It was first detected in foods in April 2002, although it is likely that people have always been exposed to it in their diet.

• Primary Source

ESO: Background information: Website: Acrylamide http://www.europeansources.info/record/website-acrylamide/

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