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Some Analytical Factors Affecting Measured Levels of Acrylamide in Food Products

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Chemistry and Safety of Acrylamide in Food

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 561))

Abstract

Acrylamide in food is normally measured as “free water-soluble acrylamide”. However, it is shown that certain extraction techniques, like extraction as for dietary fibre or at high pH can affect the result. This has to be accounted for, particularly in exposure assessment and in studies of bioavailability and, in the long run, the health risk assessment.

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Author information

Authors and Affiliations

  1. AnalyCen Nordic AB, Box 905, S-53119, Lidköping, Sweden

    Sune Eriksson & Patrik Karlsson

  2. Department of Environmental Chemistry, Stockholm University, S-10691, Stockholm, Sweden

    Sune Eriksson

Authors
  1. Sune Eriksson
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  2. Patrik Karlsson
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Editor information

Editors and Affiliations

  1. Agricultural Research Service, USDA, Albany, California

    Mendel Friedman

  2. University of Reading, Reading, UK

    Don Mottram

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Eriksson, S., Karlsson, P. (2005). Some Analytical Factors Affecting Measured Levels of Acrylamide in Food Products. In: Friedman, M., Mottram, D. (eds) Chemistry and Safety of Acrylamide in Food. Advances in Experimental Medicine and Biology, vol 561. Springer, Boston, MA. https://doi.org/10.1007/0-387-24980-X_21

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