Acrylamide is a neurotoxin and carcinogen. Therefore, it is disturbing that acrylamide is found in bread, especially baked or toasted bread. Acrylamide concentrations in bread may be lower than the level of acrylamide in potato chips. Some studies even show that acrylamide does not measurably increase the incidence of cancer in humans (Link 1, Link 2, Link 3, Link 4, Link 5, Link 6). It’s still important to be aware of sources of acrylamide.
References:
A method for the determination of acrylamide in bakery products using ion trap LC-ESI-MS/MS. (Link)
Acrylamide content of selected Spanish foods: survey of biscuits and bread derivatives. (Link)
Acrylamide in Austrian foods. (Link)
Acrylamide in foods: occurrence, sources, and modeling. (Link)
Acrylamide levels in Finnish foodstuffs analysed with liquid chromatography tandem mass spectrometry. (Link)
Acrylamide-asparagine relationship in baked/toasted wheat and rye breads. (Link)
Analysis of acrylamide in food products by in-line preconcentration capillary zone electrophoresis. (Link)
Assessment of the acrylamide intake of the Belgian population and the effect of mitigation strategies. (Link)
Assessment of the mean daily dietary intake of acrylamide in alexandria. (Link)
Comparison of estimated dietary intake of acrylamide with hemoglobin adducts of acrylamide and glycidamide. (Link)
Determination of acrylamide in foods by gas chromatography-mass spectrometry. (Link)
Determination of acrylamide in foods by pressurized fluid extraction and liquid chromatography-tandem mass spectrometry used for a survey of Spanish cereal-based foods. (Link)
Dietary acrylamide exposure among Finnish adults and children: the potential effect of reduction measures. (Link)
Dietary intake of acrylamide in Sweden. (Link)
Direct determination of acrylamide in food by gas chromatography-high-resolution time-of-flight mass spectrometry. (Link)
Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread. (Link)
Effects of consumer food preparation on acrylamide formation. (Link)
Estimation of the dietary acrylamide exposure of the Polish population. (Link)
Estimation of the dietary intake of acrylamide by German infants, children and adolescents as calculated from dietary records and available data on acrylamide levels in food groups. (Link)
Exploration of different methods to assess dietary acrylamide exposure in pregnant women participating in the Norwegian Mother and Child Cohort Study (MoBa). (Link)
Factors influencing acrylamide content and color in rye crisp bread. (Link)
Importance of a canteen lunch on the dietary intake of acrylamide. (Link)
Improved sample preparation to determine acrylamide in difficult matrixes such as chocolate powder, cocoa, and coffee by liquid chromatography tandem mass spectroscopy. (Link)
Influence of agronomic factors and extraction rate on the acrylamide contents in yeast-leavened breads. (Link)
Minireview on the toxicity of dietary acrylamide. (Link)
Pyrolytic acrylamide formation from purified wheat gluten and gluten-supplemented wheat bread rolls. (Link)
Risk assessment of dietary acrylamide intake in Flemish adolescents. (Link)
Survey of acrylamide in Turkish foods by an in-house validated LC-MS method. (Link)
The formation of acrylamide in UK cereal products. (Link)
Toxicology and carcinogenesis studies of acrylamide (CASRN 79-06-1) in F344/N rats and B6C3F1 mice (feed and drinking water studies). (Link)
Urinary metabolites as biomarkers of acrylamide exposure in mice following dietary crisp bread administration or subcutaneous injection. (Link)
