New scientific findings about acrylamide

Most important results of the BfR's acrylamide studies

The MEAL study of the German Federal Institute for Risk Assessment (BfR) is the first German total diet study in which around 60,000 foods were tested for almost 300 substances. In approximately 400 samples examined for acrylamide, vegetable chips had the highest acrylamide content, followed by prepared potato pancakes and prepared fried potatoes. Further findings from this study are that the preparation described on the packaging, up to the highest degree of browning, can lead to an exceedance of the Benchmark Levels set by the EU (Regulation (EU) 2017/2158). The study also confirmed that the type of preparation has a significant impact on the formation of acrylamide. For example, products prepared in the oven contained lower levels of acrylamide than products that were deep-fried. Other product groups have been identified where acrylamide is formed but for which there are still no Benchmark Levels. These include, for example, vegetable chips, popcorn, pretzel sticks and chocolate. The introduction of Benchmark Levels for these product groups is conceivable.

Another BfR study published in July 2024 shows that acrylamide can also be formed in the human body. The short-term amount of acrylamide in the body were examined by a biomarker in urine and the medium-term amount of acrylamide by a biomarker in blood in people with different types of diet. According to the authors, the endogenous formation of acrylamide should be taken into account in future risk assessments (BfR Communication 032/2024).

If you would like to know what acrylamide is and how the minimisation measures defined in Regulation (EU) 2017/2158 work, please read our page Analysis of acrylamide.