Table 3.

The habit of consuming food and beverages containing acrylamide with a concentration of N7-CAG in the group of negative control subjects

Subject Code	Habit of consuming food and drink									Measured concentration of N7-CAG (ng/ml)
	Chips	French Fries	Coffee	Fried food	Fast food	Pop Corn	Cereal	Biscuit	Bread
SN 01	2	1	2	1	1	0	0	1	1	0*
SN 02	2	1	0	1	2	1	0	2	2	0*
SN 03	0	1	4	1	1	0	0	1	2	0*
SN 04	1	1	0	1	1	0	0	1	1	0*
SN 05	1	1	0	1	2	0	0	0	2	0*
SN 06	1	1	0	1	1	1	1	1	1	0*
SN 07	2	2	0	1	1	0	0	2	2	0*
SN 08	1	1	1	1	1	1	1	1	1	0*
SN 09	1	1	1	1	2	1	1	1	2	0*
SN 10	2	1	1	1	1	1	1	1	2	0*
SN 11	1	1	0	1	1	1	1	1	2	0*
SN 12	1	1	0	1	2	0	0	1	1	0*
SN 13	1	1	0	1	2	0	1	1	1	0*
SN 14	1	1	0	1	1	0	0	1	1	0*
SN 15	1	1	0	1	1	0	0	0	1	0*
SN 16	1	1	1	1	2	0	0	1	1	0*
SN 17	1	1	1	1	1	1	0	1	1	0*
SN 18	1	1	0	1	2	0	0	1	1	0*
SN 19	1	1	0	1	1	1	1	1	1	0*
SN 20	1	1	0	1	1	0	0	1	1	0*
SN 21	1	1	0	2	1	0	0	1	1	1.18
SN 22	1	1	0	1	1	0	0	1	1	7.64
SN 23	1	1	0	1	0	1	1	1	1	0*
SN 24	1	1	0	1	2	0	0	1	1	8.47
SN 25	1	1	0	1	1	0	0	1	1	0*

Description: Chips include potato chips, cassava, tempeh, maicih, bananas, peanut brittle and onions

Fried foods include combro, misro, molen, pastel, risoles, tempe mendoan or tempe flour, flour fried tofu, fried cassava, bakwan, crispy mushrooms, and cireng

Fast food includes burgers, pizza, hot dogs, nuggets, and fried chicken/shrimp/fish

Bread includes white bread, dry bread, toast, and dry bread

4 = Very often

3 = Often

2 = Sometimes

1 = Rarely

0 = Never

*Below LOD which is 0.65 ng/mL