title: Some analytical factors affecting measured levels of acrylamide in food products.
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.
authors.affiliation: AnalyCen Nordic AB, Box 905, S-53119 Lidköping, Sweden. sune.eriksson@analycen.se
authors.forename: Sune
authors.initials: S
authors.lastname: Eriksson
authors.forename: Patrik
authors.initials: P
authors.lastname: Karlsson
mesh_terms: D020106:Acrylamide / Q000032:analysis* / Q000737:chemistry*; D000178:Acrylamides / Q000032:analysis; D003296:Cooking; D005502:Food; D005504:Food Analysis / Q000379:methods*; D005506:Food Contamination; D005511:Food Handling; D019649:Food Industry; D006863:Hydrogen-Ion Concentration; D015416:Maillard Reaction; D008956:Models, Chemical; D012306:Risk; D018570:Risk Assessment; D011198:Solanum tuberosum; D013997:Time Factors; D014867:Water / Q000737:chemistry
chemical_list: D000178:Acrylamides; D014867:Water; D020106:Acrylamide