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. 4 }4 J6 [& J2 m* M' ^+ d
4 X, q3 @9 r! [Other foods made the list with far lower levels because so many people eat so much of them: % r8 z2 ]8 g0 W& K2 U( \; r
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• Toast, at 9.8 micrograms per serving, and soft bread, at 2.2. 8 p; s, [+ z9 o( e! I5 j
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• Breakfast cereal, 7.3 micrograms.
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- r/ i3 T0 S2 d5 K# }$ }• Cookies, 6.6 micrograms.
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• Coffee, 2 micrograms.
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1 w; d! I) m% t3 Y: d; M+ ~8 @: I! OOther popular foods, including pizza, have yet to be measured for acrylamide |