2004) and subsequent findings of the presence of acrylamide in products such as dried fruits and prune juices ( Amrein et al.

However, instances of acrylamide formation at low temperatures, such as its artefactual formation during Soxhlet extraction of potato chips in methanol at 65☌ ( Pedersen and Olsson 2003 Grob et al. The minimum temperature required for the formation of acrylamide was often quoted as being about 120☌. 2000, 2002 Rosen and Hellenas 2002) initial and subsequent investigations concluded that relatively high temperatures are necessary for its formation in foods. If you have any questions regarding a certain product or products please contact the manufacturer(s) directly.When acrylamide was detected in foods for human consumption ( Tareke et al. There will often be a delay between the time when a new product becomes available and the time when its nutritional information becomes available on our website. When precise nutritional information is important, our data is not a substitute for reading the label on the products you purchase or for contacting the manufacturer. In addition, the product images displayed on our site are for reference only and may not reflect the most current packaging.

As a result, we cannot guarantee that the information on our website is 100% accurate and current. We do our best to record the information as it appears and keep nutritional content information current, but there are thousands of products in our store, manufacturers frequently change formulations, and we may not notice when a manufacturer changes the nutritional claims on a product's label. We do not investigate to determine if the label information is accurate. We have made every effort to be as accurate as possible however we do suggest that you continue to read labels as ingredients are subject to change and we cannot be responsible for individual reactions to any products. obtains nutritional information from claims made by the products' manufacturers on labels.

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