The FDA, extrapolating from national diet studies, estimates that seven food types probably account for most exposure. 8 R/ U4 i# i% z- C# `7 W
. Z) f; j6 }5 iFries 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: ; {6 |6 A# {" ?- v& A3 A
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• Toast, at 9.8 micrograms per serving, and soft bread, at 2.2. t- P9 Q9 a' W2 P p
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• Breakfast cereal, 7.3 micrograms.
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, U- g/ C: H [, @" {( [! C• Cookies, 6.6 micrograms. 5 E& D5 [( d5 w) s# z
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• Coffee, 2 micrograms. & m3 Y0 y9 u# z: r+ p p9 U6 ?
5 p. k( M! s/ W0 Y: WOther popular foods, including pizza, have yet to be measured for acrylamide |