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Updated: Feb 27, 2026

Determination of Inorganic Arsenic in a Wide Range of Food Matrices using Hydride Generation - Atomic Absorption Spectrometry.
Published on: September 1, 2017
Acrylamide in commercial foods and intake by infants in Estonia
Andres Elias1, Mati Roasto1, Mari Reinik2
1a Department of Food Hygiene and Veterinary Public Health , Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences , Tartu , Estonia.
Abstract:
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
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