Seaport 100% Pure Coffee Dark Roast (ground, not brewed) New England Coffee Company French Roast (ground, not brewed) McGarvey Twin Cities Blend Ground Coffee (ground, not brewed) Luzianne Coffee & Chicory (ground, not brewed) Hawaiian Isles Kona Coffee Company Kona Sunrise Coffee (ground, not brewed) Harmony Bay Breakfast Blend Coffee (ground, not brewed) JELL-O Strawberry Banana Artificial Flavor Gelatin DessertĪspen Select Texas Pecan Whole Bean Coffee (ground, not brewed)Ĭafé Bustelo Dark Roast, Special for Espresso Coffee (ground, not brewed)Ĭafé Du Monde Decaffeinated Coffee and Chicory (ground, not brewed)Ĭafé Oquendo 100% Pure Coffee (ground, not brewed)Ĭafé Regil Rige Y Regira 100% Coffee (ground, not brewed)Ĭaribou Coffee Rainforest Blend Whole Bean Coffee (ground, not brewed)Ĭhock full o'Nuts The Heavenly Coffee, All-Method Grind (ground, not brewed)Ĭommunity Coffee & Chicory New Orleans Blend (ground, not brewed)įrench Market Restaurant Blend Coffee and Chicory (ground, not brewed) Good Sense Milk Chocolate Double Dipped Malted Milk Balls These foods were chosen from three cuisines common in the American diet.Ĭhocolate Candies and Miscellaneous Desserts (5) A significant number of foods in this survey were collected from restaurants and take-out stores to assess acrylamide levels in freshly cooked products.(4) Frozen products were not given additional cooking prior to testing.In these cases, values below 10 ppb are reported as NDs. For select samples, either in the infant formula section or where indicated with a **, the LOQ is 10 ppb. (3) Unless indicated otherwise, the limit of quantitation (LOQ) of the method used in analyses in Table 4 is 20 ppb.For select samples, where indicated, analysis was done at the FDA. The foods were collected and supplied to the laboratory by the FDA. (2) Unless indicated otherwise, the foods in Table 4 were analyzed by a private laboratory under contract to an FDA-University of Maryland consortium, the Joint Institute for Food Safety and Applied Nutrition.These data should not be taken as an indicator of food product choices by consumers. Note that the results indicate acrylamide levels in individual purchased food products, and generally do not address unit to unit variation or lot to lot variation. However, when considered collectively, these data can be useful in estimating overall exposures, and exposures by food product category.Īcrylamide Values in Individual Food Product Samples This research contributes to the body of literature intended to inform strategies to promote a healthy food supply.īecause of unit-to-unit and lot-to-lot variation in acrylamide levels within food products, data are not designed to be used to inform consumer food choices. Decreased acrylamide concentrations in potato chips and crackers suggest that some mitigating strategies are being used by industry however, the continued presence of acrylamide in food suggests efforts to reduce acrylamide should continue. The most recent data, as compared to earlier sampling, indicate significant decreases in acrylamide concentrations in potato chips and crackers while acrylamide levels in other foods generally did not decrease significantly. These 2011 – 2015 data were collected as a follow up to the data collected from 2002 - 2006, although the products and product brands of foods sampled vary. Samples included food products known to contain higher levels of acrylamide. FDA also surveyed composite food samples from the Agency's Total Diet Study (TDS) for acrylamide through 2006 the TDS data are available at Survey Data on Acrylamide in Food: Total Diet Study Results.īetween 20, the FDA collected approximately 2500 individual food product samples to study acrylamide levels in foods. The data through 2004 presented below are results from FDA's survey of individual food products. The FDA monitors levels of this contaminant in certain foods because of its potential to affect human health. In research studies, high levels of acrylamide caused cancer in laboratory animals, but the levels of acrylamide used in these studies were much greater than those found in human food. Acrylamide forms during high-temperature cooking, such as frying, roasting, and baking. Acrylamide is a substance that forms through a natural chemical reaction between sugars and asparagine, an amino acid, in plant-based foods – including potato and cereal-grain-based foods.
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