What foods are most likely to be affected by high acrylamide concentrations?
Acrylamide accumulation is highest in foods such as potato fries from fresh potatoes (550 mg/kg), crisps (2214 mg/kg) and breakfast cereals (744 mg/kg).
The highest level of acrylamide registered in the literature is in beetroot crisps. This was 2,957 milligrams of acrylamide per kilogram – almost four times the EU benchmark level of 750 milligrams of acrylamide per kilogram.
Coffee is also a high acrylamide-forming product, for example, roasted dry coffee has 164 mg/kg acrylamide, and instant coffee has 641 mg/kg of acrylamide. This data can be found in the FSA report (p11, Survey of Acrylamide and Furans in the UK Retail products: Results for Samples Purchased between January 2017 and November 2017). The highest levels of acrylamide found in coffee products was discovered in Substitute coffee (dry), which is mainly produced from cereals, with maximum levels reaching 1897 mg/kg acrylamide (survey by Food Standard agency).
Another risk category are the baby food products. Baby food generally has lower levels of acrylamide, but because of their body weight, babies consume more acrylamide per day/per weight when compared to adults. Particularly high were baby foods containing prunes (51 mg/kg of acrylamide), biscuits and rusks (58 mg/kg) followed by an unspecified baby food category with the highest levels (56 mg/kg).