[en] This study provides occurrence data for acrylamide in various foodstuffs, including those covered by Recommendation (EU) 2019/1888, from 210 samples purchased on the Belgian market. Detection frequencies exceeded 84% in potato-based products other than fries, vegetable crisps, black olives, cocoa powders, coffee substitutes and cereals and snacks. Large variations in acrylamide levels were found in cereals and snacks, with no correlation between cereal type or processing. Snacks containing chia did not show higher acrylamide levels than other cereal-based snacks. Maximum levels found were 4389 and 3063 µg kg-1 in coffee substitutes and vegetable crisps, respectively. Potato-based products contained 2 to 27 times less acrylamide when prepared in oven, compared to deep fryer processing. Artificially oxidised "Californian-style" black olives contained five times more acrylamide than "Greek-style" olives. In bread, pastries, nuts, oilseeds, dried fruits and confectionaries, detection frequencies varied from 27 to 69% and the average acrylamide content was <30 µg kg-1.
Research Center/Unit :
FARAH. Santé publique vétérinaire - ULiège
Disciplines :
Food science
Author, co-author :
Szternfeld, Philippe ; Chemical & Physical Health Risks Department, Sciensano, Brussels, Belgium
Van Leeuw, Virginie; Chemical & Physical Health Risks Department, Sciensano, Brussels, Belgium
Scippo, Marie-Louise ; Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Analyse des denrées alimentaires
Vinkx, Christine; Federal Public Service Health, Food Chain Safety and Environment, Brussel, Belgium
Van Hoeck, Els; Chemical & Physical Health Risks Department, Sciensano, Brussels, Belgium
Joly, Laure; Chemical & Physical Health Risks Department, Sciensano, Brussels, Belgium
Language :
English
Title :
Characterisation of new sources of acrylamide in food marketed in Belgium.
Publication date :
2025
Journal title :
Food Additives and Contaminants. Part B, Surveillance
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