ArticleFood chemistry: X2024
Results of the BfR MEAL Study: Acrylamide in foods from the German market with highest levels in vegetable crisps.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed.
- Chemistry of Food Processing: Acrylamide in (Ultra-Processed) Food-A RASFF-Based Assessment.Toxics · 2026Article
- Review
- Mitigating acrylamide formation using agrifood waste materials: A concise review.Food chemistry: X · 2025Review
- Mitigation of acrylamide in cookies and crispbread using calcium salts and phenolic acids in combination with asparaginase as well as rosemary extract.Food chemistry: X · 2025Article
- Acrylamide Intake in Senior Center Canteens: A Total Exposure Assessment Applying the Duplicate Diet Approach.Foods (Basel, Switzerland) · 2025Article
- Detoxification of Acrylamide by Potentially Probiotic Strains of Lactic Acid Bacteria and Yeast.Molecules (Basel, Switzerland) · 2024Article
- Internal exposure to heat-induced food contaminants in omnivores, vegans and strict raw food eaters: biomarkers of exposure to acrylamide (hemoglobin adducts, urinary mercapturic acids) and new insights on its endogenous formation.Archives of toxicology · 2024Article
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Authors and funding
7 authors.
Funding
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Abstract
Acrylamide (AA) is formed in foods due to thermal processes. AA was analysed in 230 foods in the first German Total Diet Study and the highest mean levels of AA were found in vegetable crisps (1430 μg/kg), followed by potato pancakes (558) μg/kg) and pan-fried potatoes (450 μg/kg). In various foods, e.g. French fries and sweet potatoes, AA was also tested for different browning degrees and cooking methods. French fries cooked to a browning degree of 3 in all cooking methods exceeded the benchmark level set by the European Union. French fries prepared in the oven and sweet potatoes in the air fryer had the lowest AA levels. In foods from the German market, AA was found also in foods such as popcorn (243 μg/kg), salty sticks (190 μg/kg), and dark chocolate (130 μg/kg). Levels of AA found in our study may support future dietary exposure and food safety assessments.
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