A survey of acrylamide levels in foods from the Turkish market

This study reports the results of the survey study on acrylamide levels in foods obtained from the Turkish market. In addition to the processed foods, traditional Turkish foods especially desserts, were analysed for their acrylamide content. A total of 311 samples were analysed for acrylamide content with the GC–MS method including the bromine derivatization. Results revealed that the acrylamide content of processed foods shows a great variation between different food groups as well as between brands and within brands. No significant change in acrylamide content was observed in foods during 6 months of storage time after their production date.