Acrylamide content of selected Spanish foods: A survey of biscuits and bread derivatives

International audienceAn overview of the acrylamide content in commercial biscuits and bread derivatives (bred sticks, bread crust, crackers) marketed in Spain is presented. Acrylamide is determined by a LC-MS assay based on a stable isotope dilution assay. LOQ was 30 µg kg-1. Acrylamide content ranged fro

Acrylamide content of selected Spanish foods: Survey of biscuits and bread derivatives

An overview of the acrylamide content in commercial biscuits and bread derivatives (bread sticks, bread crust, crackers) marketed in Spain is presented. Acrylamide was determined by stable isotope dilution LC-MS with an LOQ of 30 μg kg-1. Acrylamide content ranged from 5%) used in the formulation, but lower when functional ingredients, such as polyols, were used. An estimation of the acrylamide dietary exposure related to biscuits and bread derivatives was calculated as 0.082 μg kg-1 day-1. Estimated dietary intake were 0.002 and 0.058 μg kg-1 day-1 for crackers and biscuits, respectively.Peer Reviewe