Health Canadas Revised Exposure Assessment of Acrylamide in Food

Health Canadas Revised Exposure Assessment of Acrylamide in Food

August 2012

Bureau of Chemical Safety, Food Directorate, Health Products and Food Branch

Health Canadas Revised Exposure Assessment of Acrylamide in Food

Table of Contents
Data Collected as part of the Acrylamide Monitoring Program .............................................. 3 Dietary Exposure Assessment ...................................................................................................... 3 Table 1 Probabilistic dietary exposure estimates for acrylamide for select age-gender groups. ......................................................................................................................................... 4 Contribution of Different Foods to Acrylamide Exposure ......................................................... 6 Table 2 Top contributors to average total dietary acrylamide exposure .................................. 6 Risk Characterization ................................................................................................................... 6 Table 3 Margins of exposure (MOE) between dietary exposure to acrylamide and a NOAEL of 200 g/kg bw per day and a BMDL10 of 180 g/kg bw per day. ........................... 8 Uncertainties ............................................................................................................................... 8 Next Steps ...................................................................................................................................... 9 References ...................................................................................................................................... 9 Appendix 1 - Concentrations of acrylamide in food products, on an as-consumed basis, available in Canada (g/kg of food or parts per billion (ppb)). ................................... 10

Bureau of Chemical Safety, Food Directorate, Health Products and Food Branch

Health Canadas Revised Exposure Assessment of Acrylamide in Food

Data Collected as part of the Acrylamide Monitoring Program

In 2009, Health Canada initiated a broader acrylamide monitoring program to provide a more up to date and accurate estimate of dietary exposure to acrylamide in Canada, assess the potential risk from acrylamide exposure and monitor the effectiveness of any reduction strategies which may have been implemented by industry. Health Canada completed phase 1 of the program in 2009 which included acrylamide testing results in bread (toasted and untoasted), coffee, French fries, cereals, snack foods, baby foods and many other food commodities. In 2010, Health Canada completed phase 2 of the monitoring program, which was designed to include samples from more food brands, capture additional generic brand names and include more samples from commodities that have shown highly variable acrylamide levels. This new data has enabled Health Canada to set a new baseline for occurrence of acrylamide in various foods and serves as a basis upon which its assessment of dietary exposure to acrylamide can be based and updated regularly. The cumulative results from phases 1 and 2 of Health Canadas acrylamide monitoring program are included in Appendix 1. Note that the data presented in Appendix 1 represent only a certain proportion of the products that are available on the Canadian market and do not represent all brands and product types. No particular inference should be drawn from the presence or absence of any brand from this survey. The data in Appendix 1 are presented as the levels of acrylamide in the food when the food is in a prepared, ready-to-consume form. Where possible, foods were prepared according to manufacturers specific instructions concerning cooking times, cooking temperatures, dilution factors, etc. Acrylamide concentrations in instant coffee, grain beverage, cocoa, infant formula and dry cereal samples were measured in the dry powder. However, acrylamide levels for instant coffee and grain beverage samples are presented in Appendix 1 after applying a dilution factor based on the amounts of powder and water used to prepare the beverage. Toasted bread was prepared with a cafeteria belt toaster. Light, medium, and dark toasting levels were determined empirically and correspond to the settings used to generate the respective levels of browning.

Dietary Exposure Assessment

Prior to the establishment of the acrylamide monitoring program, Health Canada had conducted a limited number of small surveys to determine the levels of acrylamide in certain food commodities. Using this data, a preliminary exposure assessment was conducted. The mean adult exposure to acrylamide from food was estimated to be between 0.3 and 0.4 micrograms per kilogram body weight per day (g/kg bw per day). The preliminary assessment used mean acrylamide concentration values for each Bureau of Chemical Safety, Food Directorate, Health Products and Food Branch
3

Health Canadas Revised Exposure Assessment of Acrylamide in Food

commodity and mean food consumption figures to calculate a single exposure value for the population, rather than a range of values, in what is called a deterministic assessment. The results of Health Canadas preliminary deterministic exposure assessment are similar to other deterministic dietary acrylamide exposure estimates conducted in other countries such as Sweden and the United States. Using the much larger database of acrylamide occurrence data in foods collected in Canada as part of phases 1 and 2 of the acrylamide monitoring program and food consumption figures from the Canadian Community Health Survey (CCHS) Cycle 2.2 on Nutrition (Statistics Canada, 2004), Health Canada used computer modeling to conduct a probabilistic dietary exposure assessment for acrylamide. A probabilistic exposure assessment combines all of the individual contaminant concentrations measured in samples of each particular food along with individual consumption data from the CCHS for the same foods. Specifically, an acrylamide concentration for each food listed in Appendix 1 was randomly applied to the relevant food consumption rates reported by each individual respondent in the CCHS. The result is a distribution of possible dietary exposures to the substance in question. Note that if acrylamide levels were reported as less than the analytical instruments limit of detection (LOD), the level of acrylamide in the food was conservatively set to the LOD. Whenever possible, market share data obtained from market research results collected in 2009 by the AC Nielsen Company of Canada was factored into the assessment. If more than one brand of a certain type of food was sampled, the proportion of each brands share of the market (based on volume of sales) was used to determine the probability of a random selection of an acrylamide concentration from that particular brand and type of food. For example, if cookies of brand X represent 25 percent of the market share for all cookies, the selection of a random acrylamide level in cookies would be taken from the results found in brand X 25 percent of the time. Market share data was only used to estimate exposure when the Health Canada acrylamide occurrence data for a particular food was available for brands that collectively represent the majority of the market. This was the case for chocolate chip cookies, chocolate cream cookies, ginger cookies, prune juice, instant coffee, frozen French fries, arrowroot cookies, peanut butter, corn chips, and potato chips. For each respondent in the CCHS survey, the estimated exposure to acrylamide from each food was summed to give an estimate of the total dietary acrylamide intake. The result is a distribution of total dietary exposure to acrylamide within a population. Fivehundred different exposure scenarios were generated for each individual (five-hundred iterations of the randomized assignment of acrylamide levels), from which mean and 90th percentile exposure estimates were calculated. The median value of the mean exposure estimates and the median value of the 90th percentile exposure estimates calculated for all individuals within a certain age group are reported in Table 1.

Bureau of Chemical Safety, Food Directorate, Health Products and Food Branch

Health Canadas Revised Exposure Assessment of Acrylamide in Food

Table 1 Probabilistic dietary exposure estimates for acrylamide for select agegender groups. Age group (yrs)* <1 1 to 3 4 to 8 9 to 13 14 to 18 19 to 30 31 to 50 51 to 70 71 Acrylamide exposure (g/kg bw per day) Mean 279 2096 3047 3883 4423 3713 5125 5533 3989 0.211 0.609 0.597 0.442 0.356 0.288 0.248 0.187 0.157 90th percentile 0.591 1.516 1.389 1.043 0.910 0.740 0.544 0.367 0.307

*Males and females are both included in each age group N - number of respondents in that age category in the CCHS survey g/kg bw per day - microgram per kilogram of body weight per day

Results of the probabilistic exposure assessment show that children (from 1 to 8 years of age) ingest higher amounts of acrylamide through the diet, on a body weight basis, than other age groups. Mean acrylamide intakes range from 0.356 to 0.609 g/kg bw per day for age groups from 1 to 18 years and from 0.157 to 0.288 g/kg bw per day for adults (19 to 71+ years). Mean adult exposure estimates calculated by probabilistic methods are slightly lower than the results from Health Canadas preliminary exposure assessment. Exposure among infants < 1 year of age was lower than that of children and within the range of adult exposures.

Bureau of Chemical Safety, Food Directorate, Health Products and Food Branch

Health Canadas Revised Exposure Assessment of Acrylamide in Food

Contribution of Different Foods to Acrylamide Exposure Foods contributing most to the average total dietary acrylamide exposure for the general population above the age of 1 year are provided in Table 2. The results shown here are similar to those found in the preliminary deterministic exposure assessment which utilized data collected prior to the launch of the acrylamide monitoring program. Oven-baked French fries prepared from frozen products purchased at retail were found to contribute very little to acrylamide intake, accounting for approximately 1 percent of the overall dietary exposure for the total population. This is significantly lower than the contribution from restaurant French fries, generally prepared by deep frying, primarily due to the lower frequency of consumption of oven-baked French fries prepared at home from frozen products as reported by CCHS participants. Lower acrylamide levels in oven-baked frozen French fries prepared at home and the weight applied from market share data were also contributing factors. Table 2 Top contributors to average total dietary acrylamide exposure Commodity Restaurant French fries Snack chips (potato, corn) Coffee (ready-to-drink) Bread, toasted Cereals Bread, untoasted Cookies Popcorn Crackers Contribution to dietary exposure (%) 30.0 14.9 12.3 6.4 5.3 4.0 3.2 2.6 2.5 Cumulative share (%) 30.0 44.9 57.2 63.6 68.9 72.9 76.1 78.7 81.2

Risk Characterization
In February 2010, the Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives (JECFA) reviewed the dietary exposure and toxicological data for acrylamide (JECFA, 2010). JECFA calculated Margins Of Exposure (MOE) using: (1) a No Observed Adverse Effect Level (NOAEL) of 200 g/kg of body weight per day based on morphological changes in nerves in rats; Bureau of Chemical Safety, Food Directorate, Health Products and Food Branch
6

Health Canadas Revised Exposure Assessment of Acrylamide in Food

(2) a Benchmark Dose Lower Confidence Limit (BMDL) associated with a 10% response (BMDL10) rate for mammary tumours in rats of 310 g/kg bw per day; and (3) a BMDL10 rate for Harderian gland tumours in male mice of 180 g/kg bw per day. MOE values were calculated by comparing the NOAEL and BMDL10 values to the dietary exposure estimate for acrylamide according to the following equation:

MOE = NOAEL (200 g/kg bw per day) or BMDL10 (310 and 180 g/kg bw per day) Exposure estimate (g/kg bw per day)

In general, the larger the MOE value, the lower the safety concern. However, the interpretation of MOE values in the context of an associated potential risk to human health is based on considerations of the chemical in question, the nature of the hazard it poses, any scientific uncertainties, and the expert judgment of the risk assessors. The JECFA assessment estimated a mean dietary exposure to acrylamide of 1 g/kg bw per day for the general population and a high exposure level of 4 g/kg bw per day using a single point estimate approach. MOE values for mean and high exposure consumers using the most sensitive non-carcinogenic end-point (a NOAEL) were 200 and 50, respectively. MOEs using the lower BMDL10 value for induction of tumours in mice were 180 for mean acrylamide exposures and 45 for high-end exposures. JECFA concluded that for a compound that is both genotoxic and carcinogenic, these MOEs for acrylamide indicate a human health concern. The MOEs calculated in this assessment for various age groups using the mean and 90th percentile dietary exposure estimates, the NOAEL and the lowest BMDL10 value considered by JECFA, are provided in Table 3.

Bureau of Chemical Safety, Food Directorate, Health Products and Food Branch

Health Canadas Revised Exposure Assessment of Acrylamide in Food

Table 3 Margins of exposure (MOE) between dietary exposure to acrylamide and a NOAEL of 200 g/kg bw per day and a BMDL10 of 180 g/kg bw per day. Age group (yrs)* <1 1 to 3 4 to 8 9 to 13 14 to 18 19 to 30 31 to 50 51 to 70 71 MOE using NOAEL of 200 g/kg bw per day Mean 947 328 335 452 562 694 806 1070 1274 p90 338 132 144 192 220 270 368 545 651 MOE using BMDL10 of 180 g/kg bw per day Mean 853 296 302 407 506 625 726 963 1146 p90 305 119 130 173 198 243 331 490 586

*Males and females are both included in each age group NOAEL - No Observed Adverse Effect Level BMDL10 - Benchmark Dose Lower Confidence Limit associated with a 10% response rate for Harderian gland tumours in male mice p90 - 90th percentile

MOE values from mean and high-end exposure to acrylamide were lowest among young children (from 1 to 8 years of age), and highest for the adult age groups (above 19 years) and infants under 1 year. Overall, dietary exposure to acrylamide in Canada is estimated to be lower than that reported by JECFA which results in MOEs that are higher than those estimated by JECFA. Nonetheless, Health Canada concurs with the opinion of JECFA that dietary exposure to acrylamide represents a potential human health concern. Uncertainties Exposure estimates were derived based on the potential ingestion of foods that were included in phases 1 and 2 of the survey. Surveys conducted by other countries have found very low levels of acrylamide in some foods that were not included in this assessment, such as seafood and dairy products. Although the available data indicates that these foods would not significantly contribute to the total dietary exposure to acrylamide, Bureau of Chemical Safety, Food Directorate, Health Products and Food Branch
8

Health Canadas Revised Exposure Assessment of Acrylamide in Food

exposure may have been underestimated in this assessment as not all foods that may contain acrylamide were included. Health Canada will continue to update its estimate of the occurrence of acrylamide in a wide range of foods consumed by Canadians along with the corresponding exposure estimates.

Next Steps
Health Canada recently met with members of the food industry and other stakeholders to provide an update of its assessment on acrylamide in food. Health Canada continues to encourage the food industry to further pursue reduction efforts for acrylamide in processed foods. Acrylamide reduction strategies are available through the Codex Alimentarius Code of Practice for the Reduction of Acrylamide in Foods (CAC/RCP 672009) and the Food Drink Europe Acrylamide Toolbox 2011. Health Canada is aware that certain segments of the Canadian food industry have implemented measures to reduce acrylamide in their products and continue to conduct research on new methods to further minimize acrylamide occurrence. On March 14, 2012 Health Canada amended the Food and Drug Regulations to permit the use of asparaginase in certain food products. Asparaginase is an enzyme that will reduce the amount of the amino acid asparagine, which is naturally present in certain foods. Under specific cooking conditions and for certain foods, asparagine can react with other natural components of the food and form acrylamide. Reducing the amount of asparagine in these foods will reduce the amount of acrylamide formed during cooking. Health Canada also continues to work with health authorities in other countries to better understand how acrylamide is formed in various foods, what foods contain the highest amounts of acrylamide, and what impact acrylamide has on human health. Health Canada plans to continue to collect information on the levels of acrylamide in foods that have not been sampled to date by Health Canada and/or in foods that potentially contain elevated levels of acrylamide. Future data collection endeavors will also serve to determine potential trends in acrylamide occurrence in order to assess the impact of the food industrys efforts in applying reduction strategies. Health Canada also recommends practicing some simple techniques to minimize acrylamide formation in foods prepared at home and to consume a variety of foods according to Eating Well with Canadas Food Guide.

References
Joint FAO/WHO Expert Committee on Food Additives (JECFA) 2010. Summary and conclusions, seventy-second meeting, Rome, 1625 February 2010. Statistics Canada 2004. Canadian Community Health Survey Cycle 2.2 Nutrition (CCHS). Detailed information for 2004 (Cycle 2.2), Ottawa (ON): Statistics Canada. Bureau of Chemical Safety, Food Directorate, Health Products and Food Branch
9

Health Canadas Revised Exposure Assessment of Acrylamide in Food

Appendix 1 - Concentrations of acrylamide in food products, on an asconsumed basis, available in Canada (g/kg of food or parts per billion (ppb))
This table is considered a snapshot of a small proportion of the products that are available on the Canadian market and do not represent all brands and product types. No particular inference should be drawn from the presence or absence of any brand from this survey. The absence of a particular brand simply means that it was not sampled and does not mean that it would have either similar or dissimilar levels of acrylamide as those in brands of the same food listed below. Differences in acrylamide levels between foods and brands do not necessarily reflect differences in exposure or potential risk that would be faced by consumers, and should not be used as indices of healthy product choices.
Table of concentrations of acrylamide in food products, on an as-consumed basis, available in Canada (g/kg of food or parts per billion (ppb))

Food commodity (Product description) Baby food products Rice baby cereal Oatmeal baby cereal Multigrain baby cereal with fruit Mixed baby cereal Rice & banana infant cereal Soya cereal with pear Apple prune juice blend Apple prune drink from concentrate Strained/puree prunes Prune baby food Prune baby food Strained/puree prunes Strained/puree sweet potatoes Beginner sweet potatoes Strained/puree sweet potatoes Sweet potatoes baby food Vanilla custard pudding

Brand name

Acrylamide (g/kg of food) mean range

Beech Nut Heinz Heinz Milupa Nestle Heinz Beech Nut Heinz Gerber Heinz Parents Choice Walmart brand Presidents Choice Loblaws brand Gerber Heinz Presidents Choice Loblaws brand Parents Choice Walmart brand Gerber

1 1 1 1 1 1 9 3 6 4 4 6 8 4 7 4 4

< 10 18 < 10 < 10 20 < 10 58 39 259 108 157 78 79 36 61 40 < 10

------55-61 33-42 253-265 102-118 120-194 75-81 74-86 32-42 56-69 33-44 < 10

Bureau of Chemical Safety, Food Directorate, Health Products and Food Branch

10

Health Canadas Revised Exposure Assessment of Acrylamide in Food

Food commodity (Product description) Thickened A+ powder infant formula Nurture Stage 2 powder infant formula Go & Grow powder infant formula Bakery products Deepn Delicious Double Chocolate Cake In-house chocolate fudge cake Chocolate celebration cake Pumpkin pie Apple pie with cinnamon Apple pie Plain donuts Plain donut holes Plain donuts Sour cream glazed donuts Plain donuts Sour cream glazed donut holes Beverages Coffee, restaurant Coffee, restaurant Coffee, restaurant Coffee, restaurant Classic roast ground coffee Maxwell House Original roast ground coffee Nescafe rich instant coffee Maxwell House Original roast instant coffee Instant coffee Tasters Choice instant coffee

Brand name

Acrylamide (g/kg of food) mean range ----

Enfamil Heinz Similac

1 1 1

< 10 < 10 < 10

McCain Loblaw M&M Meat Shops M&M Meat Shops Farmers Market Apple Valley Foods Tim Hortons Tim Hortons Selection Metro brand Selection Metro brand Country Style Country Style McDonalds Second Cup Starbucks Tim Hortons Folgers Kraft Nestle Kraft No Name Loblaws brand Nestle

4 4 4 4 4 2 5 4 2 2 2 2

14 <10 41 < 10 22 25 23 41 16 < 10 13 14

< 10-17 < 10 38-43 < 10-14 18-27 21-28 18-30 35-48 15-16 < 10 11-15 13-15

6 4 6 6 4 4 1 2 1 1

< 10 < 10 12 12 < 10 < 10 < 10 < 10 < 10 < 10

< 10-11 < 10 < 10-15 11-14 < 10 < 10 -< 10 ---

Bureau of Chemical Safety, Food Directorate, Health Products and Food Branch

11

Health Canadas Revised Exposure Assessment of Acrylamide in Food

Food commodity (Product description) Mellow blend instant coffee Grain beverage with chicory Prune nectar Prune nectar Prune nectar Unsweetened prune nectar R.W. Knudsen organic prune nectar Health Vision 100% Natural prune nectar Prune nectar Bread Whole wheat bagels Swiss muesli bagel Plain bagels Plain bagels Plain bagel light toasting Plain bagel medium toasting Plain bagel dark toasting Plain bagel light toasting Plain bagel medium toasting Plain bagel dark toasting Enriched white bread Enriched white bread light toasting Enriched white bread medium toasting Enriched white bread dark toasting Enriched white bread Enriched white bread light toasting Enriched white bread medium toasting Enriched white bread dark toasting

Brand name

Acrylamide (g/kg of food) mean range --67-68 140-163 131-135 186-247 478-916 85-87 237-423

Selection Caf-Lib Black River Great Value Walmart brand Irresistibles Metro brand No Name Loblaws brand Smucker Vergers Paul Jodoin Welchs

1 1 2 4 2 7 4 4 8

< 10 < 10 68 151 133 216 688 86 295

Weston Stonemill Bakehouse Weston Dempsters Weston Weston Weston Dempsters Dempsters Dempsters Weston Weston Weston Weston Dempsters Dempsters Dempsters Dempsters

1 1 1 1 2 2 2 1 1 1 1 2 2 2 1 1 1 1

16 11 14 10 28 44 88 34 43 100 18 20 38 83 20 25 85 134

----27-29 42-45 84-91 ----19-21 34-41 78-88 -----

Bureau of Chemical Safety, Food Directorate, Health Products and Food Branch

12

Health Canadas Revised Exposure Assessment of Acrylamide in Food

Food commodity (Product description) White and whole wheat baguette Whole grain, 7 grain bread Whole grain, 7 grain bread light toasting Whole grain, 7 grain bread medium toasting Whole grain, 7 grain bread dark toasting 12 grain rye bread 11whole grains and honey bread Whole grain flax bread Multigrain bread Multigrain bread light toasting Multigrain bread medium toasting Multigrain bread dark toasting Whole wheat bread Whole wheat bread light toasting Whole wheat bread medium toasting Whole wheat bread dark toasting Whole wheat bread Whole wheat bread light toasting Whole wheat bread medium toasting Whole wheat bread dark toasting Sun-Maid raisin cinnamon bread Whole rye bread 100% whole wheat pita bread (sandwich pockets) Organic whole wheat pita bread Lavash flatbread Tandoori pita bread Whole wheat tortillas

Brand name

Acrylamide (g/kg of food) mean range --37-38 55-61 171-199 -------39-48 76-82 101-122 161-162 ------------

ACE Bakeries Weston Weston Weston Weston Stonemill Bakehouse Stonemill Bakehouse Loblaw Dempsters Dempsters Dempsters Dempsters Weston Weston Weston Weston Dempsters Dempsters Dempsters Dempsters Canada Bread Company/Maple Leaf Kasseler Food Products Handi Foods Ltd. Ozerys Pita Bread Inc. Ozerys Pita Bread Inc. N/A (bulk) Weston

3 1 2 2 2 1 1 1 1 1 1 1 2 2 2 2 1 1 1 1 1 1 1 1 1 1 1

< 10 39 38 58 185 20 23 79 46 68 92 145 44 79 112 162 16 23 30 48 < 10 23 33 < 10 25 69 < 10

Bureau of Chemical Safety, Food Directorate, Health Products and Food Branch

13

Health Canadas Revised Exposure Assessment of Acrylamide in Food

Food commodity (Product description) Whole grain, whole wheat tortillas Cheese buns Multigrain flax loaf Sovital bread Light rye crisp bread Light rye crisp bread Melba toast Cereals Honey nut Cheerios Oatmeal Crisp cereal Whole grain Cheerios Corn flakes Froot Loops Frosted flakes Mini-Wheats cereal Rice Krispies cereal Special K original cereal Two Scoops raisin bran cereal Life cereal Honeycomb cereal Shreddies cereal Strawberry apple puffs Whole grain apple cinnamon puffs Mini apple cinnamon cereal bars Organic rice snacks Confectionery Premium dark chocolate Butterscotch chipits

Brand name

Acrylamide (g/kg of food) mean range ----160-1030 178-360 50-94

Presidents Choice Loblaws brand N/A (bulk) Loblaw Loblaw Ryvita Wasa Grissol

1 1 1 1 9 4 8

< 10 17 46 15 649 276 74

General Mills General Mills General Mills Kelloggs Kelloggs Kelloggs Kelloggs Kelloggs Kelloggs Kelloggs Pepsi-QTG Post Foods Post Foods Presidents Choice Loblaws brand Gerber Heinz Heinz

4 5 2 2 2 4 4 5 4 2 2 2 5 1 1 2 1

79 336 152 58 26 42 106 58 229 77 68 73 107 26 107 55 212

50-103 178-407 152 39-77 -36-54 72-144 35-92 197-260 64-90 63-73 65-81 70-128 --51-58 --

Cadbury Hershey

4 4

82 < 10

73-95 < 10

Bureau of Chemical Safety, Food Directorate, Health Products and Food Branch

14

Health Canadas Revised Exposure Assessment of Acrylamide in Food

Food commodity (Product description) Creamy milk chocolate Swiss dark chocolate Bakers unsweetened chocolate Dark chocolate with almonds Jersey Milk chocolate Toll House dark chocolate baking bar Premium cocoa (powder) Premium cocoa (powder) Cocoa powder (powder) Sesame snaps Cookies and biscuits Baby Mum-Mum original cookies Farleys biscuits Farleys instant cereal in biscuit form Lets Grow biter biscuits Toddler instant cereal in biscuit form Toddler biscuits Lets Grow Arrowroot cookies Arrowroot cookies Arrowroot cookies Mr. Christie Arrowroot cookies Honey Maid graham wafers Honey graham wafers Original Gluco biscuits Crispy Jeera Cumin cookies Sesame fried cookies Peak Freans digestive cookies Teddy Grahams honey cookies

Brand name

Acrylamide (g/kg of food) mean range 29-50 65-91 387-400 513-650 19-25 84-125 370-562 234-395 516-578 --

Hershey Irresistibles Metro brand Kraft Presidents Choice Loblaws brand Neilson Nestle Frys No name Loblaws brand Selection Metro brand Sezme Brand

4 4 4 4 4 4 8 6 9 1

37 78 391 570 21 105 455 310 555 96

Want Want Foods Ltd. Heinz Heinz Beech Nut Heinz Heinz Beech Nut Compliments Sobeys brand Presidents Choice Loblaws brand Kraft Kraft Compliments Sobeys brand Parle Products TWI Foods Nice Choice Kraft Kraft

9 6 3 8 3 6 6 4 4 6 9 4 1 1 1 8 6

52 46 33 1401 46 131 126 198 110 207 261 88 1100 78 116 325 134

34-72 37-63 31-37 1030-1900 43-52 119-139 101-144 131-268 91-136 172-256 224-299 62-117 ---262-371 104-158

Bureau of Chemical Safety, Food Directorate, Health Products and Food Branch

15

Health Canadas Revised Exposure Assessment of Acrylamide in Food

Food commodity (Product description) Breaktime ginger cookies Ginger kids cookies Ginger snaps Dads Oatmeal Classic cookies Bear Claws soft cookies Bear Paws chocolate chip cookies Fudgee.O Original cookies Chunks Ahoy chocolate chip cookies Mr. Christie Oreo cookies Crackers Biscuit/cracker Goldfish crackers Premium Plus salted tops crackers Premium Plus unsalted tops crackers Premium Plus whole-wheat crackers Stoned Wheat Thins crackers Wheat pastry Ritz Original crackers Plain crackers French fries French fries, restaurant French fries, restaurant French fries, restaurant Potato wedges from frozen Shoestring French fries from frozen Coated spicy French fries from frozen Crinkle cut French fries from frozen Shoestring French fries from frozen

Brand name

Acrylamide (g/kg of food) mean range 261-314 184-390 438-665 222-277 41-44 44-58 70-95 161-309 12-33

Dare Voortman Purity Kraft Dare Dare Kraft Kraft Kraft

4 4 4 9 3 6 8 9 9

282 290 578 243 42 52 80 218 23

Takara Pepperidge Farm Kraft Kraft Kraft Kraft OEC Kraft Meiji

1 9 8 8 3 9 1 6 1

285 159 35 38 13 25 267 408 65

-63-241 27-50 32-54 10-19 13-47 -312-511 --

Burger King McDonalds Wendys Cavendish Cavendish Cavendish Great Value Walmart brand Great Value Walmart brand

6 9 9 4 8 3 4 4

360 580 459 766 169 271 198 106

276-601 306-1120 255-888 706-849 74-272 222-334 96-306 78-121

Bureau of Chemical Safety, Food Directorate, Health Products and Food Branch

16

Health Canadas Revised Exposure Assessment of Acrylamide in Food

Food commodity (Product description) Straight cut French fries from frozen Shoestring French fries from frozen Straight cut French fries from frozen Crinkle cut French fries from frozen Shoestring French fries from frozen Shoestring coated French fries from frozen Fruits, vegetables and nuts Dried pears Dried plums Preserved plums Organic pitted prunes Pitted prunes Prunes without pits Smoked plum soup International Kalamata olives Greek Kalamata olives Super colossal pitted ripe olives Pitted black olives Medium pitted ripe black olives Medium pitted ripe black olives Smooth peanut butter Smooth peanut butter Smooth peanut butter Crunchy peanut butter Salted almonds Roasted almonds with sea salt Roasted cashews Salted cashews

Brand name

Acrylamide (g/kg of food) mean range 413-667 489-739 48-280 34-102 36-46 20-62

No name Loblaws brand No name Loblaws brand McCain McCain McCain McCain

4 4 8 4 2 4

533 627 113 60 41 48

N/A (bulk) Yong Xing N/A (bulk) Sunridge Farms N/A (bulk) N/A (bulk) King Kung Ziggys Loblaws brand Sardo Unico Pastene Sardo Unico Kraft Selection Metro brand Skippy (Unilever) N/A (bulk) Planters Trophy Compliments Sobeys brand Planters

1 1 1 1 2 1 1 3 3 9 4 4 4 4 4 4 2 6 9 4 7

< 10 < 10 < 10 58 87 332 53 < 10 < 10 60 470 261 494 122 99 85 99 657 622 39 23

----73-101 --< 10 < 10 50-67 260-668 238-319 345-622 119-125 60-133 75-95 98-99 597-704 542-749 28-48 17-30

Bureau of Chemical Safety, Food Directorate, Health Products and Food Branch

17

Health Canadas Revised Exposure Assessment of Acrylamide in Food

Food commodity (Product description) Roasted and salted peanuts Cocktail peanuts Meat products Chicken nuggets, restaurant Chicken nuggets, restaurant Chicken nuggets, restaurant Chicken breast nuggets pub style from frozen Chicken breast pub strips from frozen Chicken nuggets from frozen Chicken nuggets from frozen Pizza Pizza, restaurant Pizza, restaurant Delissio thin and crispy crust pizza from frozen Pepperoni pizza from frozen Traditional crust pepperoni pizza from frozen Snack foods Crispy cake rusk Smartfood white cheddar popcorn Original popcorn White cheddar popcorn Popcorn Curry flavoured shrimp chips Grill-A-Corn garlic toast flavoured chips Doritos nacho cheese corn chips Tostitos restaurant style corn chips Sun Chips, multigrain Restaurant style tortilla chips

Brand name

Acrylamide (g/kg of food) mean range 30-32 24-41

Great Value Walmart brand Planters

4 10

31 32

Kentucky Fried Chicken McDonalds Wendys Janes Janes No name Loblaws brand Presidents Choice Loblaws brand

4 4 4 2 2 1 4

36 37 27 32 38 36 41

30-40 30-43 21-34 31-32 37-38 -38-45

Pizza Hut Pizza Pizza Kraft No name Loblaws brand McCain

4 4 2 2 2

13 30 18 15 < 10

< 10-15 14-42 16-20 14-16 < 10

TWI Foods Frito Lay Neal Brothers Neal Brothers Papa Jack Brilliant Calbee Frito Lay Frito Lay Frito Lay Great Value Walmart brand

1 4 3 2 4 1 1 9 9 7 6

75 151 274 223 234 < 10 324 287 459 153 48

-145-159 248-303 200-205 205-268 --251-308 429-495 109-213 34-64 18

Bureau of Chemical Safety, Food Directorate, Health Products and Food Branch

Health Canadas Revised Exposure Assessment of Acrylamide in Food

Food commodity (Product description) Restaurant style tortilla chips Honey BBQ chicken wing potato chips Regular potato chips Sweet potato, cinnamon and brown sugar chips Lays Baked Original potato chips Lays Classic potato chips Ruffles potato chips Kettle cooked original potato chips Kettle potato chips Kettle salted potato chips Old Fashioned sea salt potato chips Ripple cut potato chips Miss Vickies Original Recipe potato chips Pringles potato chips Baked Original potato chips Sweet potato chips Regular potato chips Rold Gold classic style tiny twists pretzels Multigrain alphabet pretzels Salted, not roasted sunflower kernels Roasted salted sunflower seeds Moong Dal Bikaneri Bhujia Papri mixture Kurkure masala munch Spicy chick pea puffs Sooji gol gappa pani puri phuchka

Brand name

Acrylamide (g/kg of food) mean range 67-357 -566-687 1419-2924 187-274 61-601 179-376 477-1105 2490-4660 278-434 364-617 323-335 404-559 234-459 149-319 1560-2100 617-680 131-193 115-210 ---------

Presidents Choice Loblaws brand Calbee Compliments Sobeys brand Covered Bridge Frito Lay Frito Lay Frito Lay Irresistibles Metro brand Kettle Kettle Presidents Choice Loblaws brand No Name Loblaws brand Miss Vickies Pringles Selection Metro brand Terra No Name Loblaws brand Frito Lay Presidents Choice Loblaws brand Stock & Barrel N/A (bulk) Bikanervala Foods Bikanervala Foods Bikanervala Foods Pepsico Frito Lay Surati Sweet Mart Mampster

9 1 6 4 6 12 9 4 3 6 6 3 8 9 6 4 3 9 9 1 1 1 1 1 1 1 1

192 808 632 1893 225 309 293 801 3203 364 485 328 470 322 232 1833 659 160 150 16 23 38 54 71 67 41 208

< 10 denotes below the limit of detection of 10g/kg Bureau of Chemical Safety, Food Directorate, Health Products and Food Branch
19