Table 2.
Estimation of the mean level of acrylamide (µg/kg fresh weight) in food groups.
| Food sample | N | Acrylamide level (µg/kg) | Source |
|---|---|---|---|
| Pizza | 12 | 250 | Analyzed |
| Stuffed stone baked pizza | 3 | 99 | Analyzed |
| Stuffed thin flatbread | 8 | 122 | Analyzed |
| Folded pizza | 11 | 90 | Analyzed |
| Flat bread | 8 | 230 | Analyzed |
| French fries | 22 | 724 | Analyzed |
| Hamburgers* | - | 127 | Tateo et al. (2007) |
| Stuffed sandwich | 8 | 111 | Analyzed |
| McDonald’s menu* | - | 459 | Tateo et al. (2007) |
| Chicken cuttled sandwich | 4 | 273 | Analyzed |
*Data of acrylamide content in these food items are not directly analyzed but collected from literature.