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  • Title: Acrylamide in Austrian foods.
    Author: Murkovic M.
    Journal: J Biochem Biophys Methods; 2004 Oct 29; 61(1-2):161-7. PubMed ID: 15560932.
    Abstract:
    Acrylamide is known for its potential health hazards. Recently acrylamide was found in starch containing heated foods in high concentrations which lead to the assumption that a cancer risk could be associated with the uptake of foods containing high amounts of acrylamide. This study focuses on the analysis of acrylamide in foods potentially containing this substance which is formed from natural ingredients. The highest concentrations were found in potato crisps with concentrations of above 1500 ng/g (median: 499 ng/g). Other food groups contained lower amounts: cookies with a median of 99 ng/g; crisp bread with a median of 69 ng/g; breakfast cereals with a median of 0 ng/g; popcorn and rice products with a median of 97 ng/g; potato chips with a median of 161 ng/g and coffee with a median of 169 ng/g.
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