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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																627ⁱⁱⁱ _d	836ⁱⁱⁱ _d	794ⁱⁱⁱ _d
	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	574ⁱⁱⁱ _b	368ⁱⁱⁱ _b	508ⁱⁱⁱ _b	509	502	429	553ⁱⁱⁱ _c	291ⁱⁱⁱ _c	379ⁱⁱⁱ _c
	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.