ArticleFood chemistry: X2025
Two decades of monitoring acrylamide in breakfast cereals: Impact of market reformulation and compliance with EU regulation.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
3 citing papers in PubMed.
- Chemistry of Food Processing: Acrylamide in (Ultra-Processed) Food-A RASFF-Based Assessment.Toxics · 2026Article
- Agronomic, genetic and biotechnological approaches to lower free asparagine content in cereals: state of the art and perspectives.Food chemistry: X · 2026Review
- Advances in the Application of Surface-Enhanced Raman Spectroscopy for Quality Control of Cereal Foods.Foods (Basel, Switzerland) · 2025Review
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study assesses acrylamide levels in 60 ready-to-eat breakfast cereals marketed in Spain in 2025 and compares them with data from 2006 and 2018 to evaluate trends related to reformulation, processing type, and grain composition. Acrylamide concentrations ranged from <15 to 569 μg/kg, with the highest levels in puffed cereals and products made with wheat and spelt. Median concentrations have decreased notably since 2006, with 95 % of samples now complying with EU benchmark levels. Paired comparisons of cereals from the same brands (2018 vs
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Registered trials
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