ARCHIVED - Acrylamide levels in selected Canadian foods

Table 1. Acrylamide levels in some cereals and potato chip products sampled on various dates between June 2002 and January 2008.

Product Origin, Type or Brand2 Acrylamide, ppb1
Jun-02 Feb-03 Jun-03 Sep-03 Sep-03 Sep-03 Jul-04 Jul-04 Jul-04 Jan-05 Jan-05 Jan-05 Jul-05 Jul-05 Jul-05 Jan-06 Jan-06 Jan-06 Jan-06 Jul-06 Jul-06 Jul-06 Jul-06 Jul-06 Jan-07 Jan-07 Jan-07 Jul-07 Jul-07 Jul-07 Jan-08 Jan-08 Jan-08
Potato chips Kettle chips, regular "salted" 3700 2500 3400 2160 2620 2640 2030 2160 2000 1880 1090 1740 3550 4550 2040 478 859 662 3120i 3240i 2780 1100 3220 3860 2270 2010 2410 4630 3790 1090
Pringles, regular 1500 790 850 1090 886 1370 1070 1030 1040 1020 604 1000 1510 885 1300 811 982 625 795 860 955 752 957 275 882 590 713 1130 1250 1250
Ruffles, regular 730 580 500 310 395 319 190 223 221 240 379 651 349 353 314 253 511 179 429 330 250 485 452 441 347 266 443 538 282 319
Spudz, regular a 550 1400 1000 1650 1430 1880 2770 2080 2390 627iiid 836iiid 794iiid
PC, Olive oil and rosemary 530 430 700 1240 1040 1150 415 412 320 600 249 562 858 650 595 207 106 189 166iii 344 192ii 211ii 136i 190i 574iiib 368iiib 508iiib 509 502 429 553iiic 291iiic 379iiic
Lays, baked, regular - - 300 1830 1780 1640 1670 1590 1480 957 1120 607 867 858 1290 426 1750 1010 464 543 397 1200 1180 988 789 791 732 819 727 723
Cereals GM Oatmeal Crisp, Maple nut 170 - 88 114 110 111 152 169 159 96 113 51 89 86 85 73 87 93 77 80 135 57 347 216 190 201 179 231 303 295
Post - Shreddies, wheat 120 - 130 91 110 161 133 108 149 153 86 83 85 90 91 123 98 165 136 158 150 125 135 137 99.7 119 151 126 109
Kellogg's Rice Krispies 100 - 50 67 89 162 177 152 200 168 151 166 147 91 85 118 129 104 93 110 88 120 126 79 73 95 86 68 51

i or ii Samples within the same lot (i or ii)

iii Sample collected in Winnipeg (iii)

- No Collection

a Discontinued in 2004

b PC Parmesan Garlic Olive Oil

c PC Flavoured brands

d Compliments Brand

1 1 ppb (part per billion) is equal to 0.0000001 percent.

2 Note that differences between foods and brands do not necessarily reflect differences in exposure or potential risk that would be faced by consumers. The results shown in the table are exploratory and should not be used to indicate the distribution of acrylamide in foods or as indices of good product choices for consumers.

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