The FDA, extrapolating from national diet studies, estimates that seven food types probably account for most exposure.
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Fries and chips had the highest levels, from 16 to 48 micrograms per serving.
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Other foods made the list with far lower levels because so many people eat so much of them: 7 W7 u+ O# I% g9 x) b. f7 W
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• Toast, at 9.8 micrograms per serving, and soft bread, at 2.2. 1 j$ S$ j6 u8 t! }
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• Breakfast cereal, 7.3 micrograms. ! J) _* S" f; J. |
4 G0 R1 O- k1 c' K• Cookies, 6.6 micrograms.
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• Coffee, 2 micrograms. / G1 n4 s: M8 `1 V% y% M, H
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Other popular foods, including pizza, have yet to be measured for acrylamide |