Survey Data on Acrylamide in Food: Individual Food Products(2) - FDA

  Notes for Table 4:

1. (1) ND = nondetect
2. (2) Unless indicated otherwise, the foods in Table 4 were analyzed by a private laboratory under contract to an FDA-University of Maryland consortium, the Joint Institute for Food Safety and Applied Nutrition. The foods were collected and supplied to the laboratory by the FDA. For select samples, where indicated, analysis was done at the FDA.
3. (3) Unless indicated otherwise, the limit of quantitation (LOQ) of the method used in analyses in Table 4 is 20 ppb. Values below 20 ppb are reported as NDs. For select samples, either in the infant formula section or where indicated with a **, the LOQ is 10 ppb. In these cases, values below 10 ppb are reported as NDs.
4. (4) Frozen products were not given additional cooking prior to testing.
5. (5) A significant number of foods in this survey were collected from restaurants and take-out stores to assess acrylamide levels in freshly cooked products. These foods were chosen from three cuisines common in the American diet.

Table 4: Acrylamide values in food product samples
(data collected between November 20, 2003, and October 7, 2004)