Acrylamide levels and dietary exposure from foods in the United States, an update based on 2011-2015 data

ABSTRACT

Acrylamide is a contaminant that can form in certain plant-based foods during high-temperature cooking. From 2011–2015, the Food and Drug Administration conducted extensive sampling and analyses of acrylamide in foods, as a follow-up to surveys from 2002–2006. We compared acrylamide occurrence data and exposure estimates based on 2011–2015 data with data and exposure estimates from 2002–2006. Acrylamide levels in selected food categories generally did not decrease significantly in 2011–2015 compared with 2002–2006. However, significant decreases in acrylamide concentrations were observed for potato chips and crackers, which may be related to the availability and use of mitigation techniques for reducing acrylamide in foods. Mean dietary intake for those 2 years and older based on 2011–2015 data was 0.36 µg/kg bw/day, comparable to the 0.44 µg/kg bw/day reported by FDA in 2006. French fries and potato products, breakfast cereal, cookies, potato chips, and crackers continue to be the greatest contributors to dietary intake of acrylamide. Infant snack foods were identified as an important contributor to acrylamide intake relative to infant jarred foods. The continued presence of acrylamide in food suggests that manufacturers and governments should continue to pursue efforts to reduce acrylamide in foods that are important contributors to acrylamide intake.

KEYWORDS:

• Acrylamide
• foods
• exposure
• reduction
• Food and Drug Administration

Acknowledgments

The authors are grateful to John Callahan, Ph.D., and Samantha Farris for their assistance with sample collection and management.

Disclaimer

The findings and conclusions in this article are those of the authors and should not be construed to represent any official FDA or U.S. Government determination or policy.

Disclosure statement

No potential conflict of interest was reported by the authors.

Notes

1. Doerge et al. (2008) estimates are based on 2-day consumption data taken from the U.S. Department of Agriculture (USDA) Continuing Survey of Food Intake by Individuals (CSFII, 1994–1996 and 1998 Supplemental Children’s Survey).