Acrylamide in commercial foods and intake by infants in Estonia

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2017 Nov;34(11):1875-1884. doi: 10.1080/19440049.2017.1347283. Epub 2017 Jul 10.


Acrylamide is formed when certain foods with low moisture are prepared at above 120 ºC, especially those foods containing asparagine and reducing sugars such as glucose and fructose. Acrylamide is a probable carcinogen, and from animal evidence the margins of exposure indicate a concern for neoplastic effects. On a body weight basis infants´ acrylamide intakes are often higher than those of adults. The aim of the study was to determine acrylamide levels in different commercially-available foods and to assess dietary acrylamide intakes by infants. The acrylamide content in samples ranged widely, from <LOD to 3,300 µg kg-1 depending on the product category, and the food product within the category. Excluding coffee substitutes, the highest mean acrylamide values were found for potato crisps and snacks. Among baby foods, the highest mean level of acrylamide was found in vegetable-based non-cereal foods (65 µg kg-1), followed by processed cereal-based infant foods (42 µg kg-1). The indicative acrylamide values were most frequently exceeded for vegetable-based baby foods. The mean acrylamide content in baby foods ranged from <30 to 65 µg kg-1. Among consumers of acrylamide-containing baby food, the MOE values ranged between 185 and 620 for neoplastic effects, and between 467 and 1,569 for non-neoplastic effects. These MOE values indicate the need to reduce acrylamide exposure among infants in Estonia.

Keywords: Acrylamide content; commercial foods; infants; intake.

MeSH terms

  • Acrylamide / administration & dosage*
  • Acrylamide / adverse effects
  • Acrylamide / analysis*
  • Eating*
  • Estonia
  • Food Contamination / analysis*
  • Humans
  • Infant
  • Infant Food / analysis*


  • Acrylamide