Acrylamide is an intermediate monomer used in the synthesis of polyacrylamides which are used as additives in drinking water purification as well as in industrial paper production.
In a recent study by the University of Stockholm in collaboration with the Swedish Food Inspection Agency, very high amounts of acrylamide (250-3900 μg per kg of food) were measured in samples of foods rich in carbohydrates, which are considered widely consumed (e.g. fried potatoes, chips, bread, toasts) and have undergone high heat treatment (frying or baking at a high temperature for a long time).
These amounts are much higher than the maximum daily tolerable limit that humans can take (on average, these amounts are of the order of 15-50 micrograms (μg=10^6 g) per day depending on body weight of each person). In contrast, cookies, sweets and other boiled foods showed low concentrations of acrylamide (< 30 µg/kg).
At Modern Analytics we deal with acrylamide analysis and have established efficient and reliable LC-MS / MS methods for the analysis of all relevant food groups. The method meets the requirements of Regulation (EU) 2017/2158.
English 
Greek