High Levels Of Acrylamide Research Articles

THE EFFECT OF ADDING DIFFERENT ADDITIVES ON ACRYLAMIDE CONTENT AND ANTIOXIDANT ACTIVITY OF INNOVATIVE FUNCTIONAL CEREAL PRODUCTS

Acrylamide (AA) is a chemical pollutant that naturally forms in starchy food products during high-temperature cooking, including frying, baking, and industrial processing, at +120°C and low humidity. The main chemical process that causes this is the Maillard reaction, the same reaction that "browns" food and affects its taste. AA is formed from sugars and amino acids (mainly one called asparagine ASN) that are naturally present in many foods. AA is found in crisps, chips, bread, biscuits and coffee. (Nematollahi et al., 2020). The health impact of acrylamide has been the subject of concern and research for several years. Research on laboratory animals has shown that exposure to high levels of acrylamide can cause a variety of adverse effects, including damage to the nervous system and an increased risk of some types of cancer. It is important to note that these studies often involve the administration of acrylamide at significantly higher doses than are typically found in food (Başaran et al., 2023). Various supplements such as fennel, nigella, pomegranate, wild berries, cumin, black cumin, bamboo leaves and many other supplements have an effect on reducing acrylamide levels, which comes from their antioxidant activity (Al-Ansi et al., 2019; Ashkezari & Salehifar, 2019; Borczak et al., 2022; Abdel-Shafi Abdel-Samie et al., 2011; Li et al., 2012). Besides impacting the acrylamide level, these supplements have antioxidant activity, antimicrobial activity, immune support, and other health benefits that make products with added ingredients like these functional products.

Effects of roasting and steeping on nutrients and physiochemical compounds in organically grown naked barley teas

Barley tea, a popular beverage with cultural traditions in East Asia, has long been esteemed for its flavor, aroma, thirst-quenching properties and perceived health benefits attributed to bioactive compounds. This study investigated the nutritional, bioactive, and antioxidant aspects of three commercial naked barley varieties, focusing on the impact of roasting and subsequent steeping for tea. Roasting did not affect total dietary fiber or β-glucan content. The process reduced sugar content and led to the disappearance of free amino acids, contributing to high levels of acrylamide and color changes. Roasting diminished total phenolic compounds, particularly flavonoids, resulting in reduced antioxidant activity. Metabolite analysis identified compounds in roasted grains that could influence tea flavor and aroma. Roasted barley tea made from these varieties was not a source of dietary fiber or antioxidants, but also contained no acrylamide. Therefore, consumers seeking such benefits from barley are urged to consume whole grain foods.

Differential susceptibility of BRL cells with/without insulin resistance and the role of endoplasmic reticulum stress signaling pathway in response to acrylamide-exposure toxicity effects in vitro

Acrylamide (ACR) is an endogenous food contaminant, high levels of ACR have been detected in a large number of foods, causing widespread concern. Since different organism states respond differently to the toxic effects of pollutants, this study establishes an insulin-resistant BRL cell model to explore the differential susceptibility of BRL cells with/without insulin resistance in response to acrylamide-exposure (0.0002, 0.02, or 1 mM) toxicity effects and its mechanism. The results showed that ACR exposure decreased glucose uptake and increased intracellular lipid levels by promoting the expression of fatty acid synthesis, transport, and gluconeogenesis genes and inhibiting the expression of fatty acid metabolism genes, thereby further exacerbating disorders of gluconeogenesis and lipid metabolism in insulin-resistant BRL cells. Simultaneously, its exposure also exacerbated BRL cells with/without insulin-resistant damage. Meanwhile, insulin resistance significantly raised susceptibility to BRL cell response to ACR-induced toxicity. Furthermore, ACR exposure further activated the endoplasmic reticulum stress (ERS) signaling pathway (promoting phosphorylation of PERK, eIF-2α, and IRE-1α) and the apoptosis signaling pathway (activating Caspase-3 and increasing the Bax/Bcl-2 ratio) in BRL cells with insulin-resistant, which were also attenuated after ROS scavenging or ERS signaling pathway blockade. Overall results suggested that ACR evokes a severer toxicity effect on BRL cells with insulin resistance through the overactivation of the ERS signaling pathway.

Dietary acrylamide exposure and health risk assessment of pregnant women: A case study from Türkiye.

This study aimed to determine the acrylamide exposure of pregnant women resulting from the consumption of bread, coffee, and French fries and to evaluate it in terms of carcinogenic and non-carcinogenic health risks. Retrospective 24-h food consumption data of pregnant women (n = 487) was obtained using the Food Frequency Questionnaire (FFQ). Dietary acrylamide exposure was calculated according to a deterministic model, and the data were assessed by hazard index (HI) and carcinogenic risk (CR). The mean daily acrylamide exposure of pregnant women aged 18-30 and ≥31 years and in the 1st, 2nd, and 3rd trimesters was 31.4, 35.4, 38.7, 31.3, and 32.4 μg/day, respectively. The acrylamide exposure data were not significantly different among different age groups and pregnancy periods (p > .05). Dietary acrylamide exposure in pregnant women of different age groups and trimesters may cause significant and serious health problems in terms of carcinogenic risk. According to their level of contribution to average acrylamide exposure, the foods were ranked as follows: French fries> bread> coffee. There is a significant risk of cancer due to exposure to acrylamide from French fries and bread other than coffee. The findings suggest that pregnant women should avoid consuming French fries, bread, and coffee with high acrylamide levels for both their own health and their newborns' health.

Enhancing sulfate resistance of sulfate-aluminate cement grouting material through acrylamide in-situ polymerization modification

Sulfate attack is a major durability issue for cement-based materials. This study investigates enhancing the sulfate resistance of sulfate-aluminate cement grouting material (SCGM) through in-situ polymerization modification with acrylamide (AM). SCGM samples with 0–40 % mass AM were subjected to water and Na2SO4 solution erosion for 28, 180, and 360 days. Mechanical properties, relative toughness, volume changes, pore structure, hydration products, and microstructure were evaluated. Results show that 10 % AM dosage substantially improved sulfate resistance, with 200 % enhancement after 360 days compared to the control SCGM, and a resistance coefficient exceeding 2.2. The 20 % AM dosage provided optimal toughness, with relative toughness remaining above 45. In-situ polymerized polyacrylamide (PAM) facilitated expansive hydration product formation, filled pores, and inhibited microcracking during sulfate attack. However, higher AM levels (30–40 %) reduced strength and durability due to excess swelling weakening the hardened cement structure. Overall, appropriate AM modification via in-situ polymerization significantly enhances the mechanical performance and sulfate resistance of SCGM, with 10 % AM giving optimal durability. This study provides an effective approach to improving the sulfate resistance of cement-based grouts.

Quality characteristics and levels of acrylamide in commercial French fries consumed in Nairobi, Kenya

Studies in Kenya have shown that French fries are relied on as a convenient meal by many people across the ages, and recent reports indicate that fried potato products including French fries contain high levels of acrylamide (AA), a probable human carcinogen and neurotoxic substance. The current study was carried out to determine the quality characteristics including moisture content, oil content, color and levels of acrylamide, of French fries consumed in Nairobi. A total of 100 samples were purchased from high, middle and lower-end restaurants/fast-food outlets and each was assessed for these quality parameters. The oil content of French fries ranged from 12.14 % to 27.74 % while the moisture content of the samples ranged from 33.92 % to 63.67%. Acrylamide levels ranged from non-detectable (ND) to 2308.85 μg/kg, with a mean of 338.99 μg/kg. The average acrylamide levels of samples obtained from the high-end outlets (hotels) was 136.15μg/kg being significantly (p<0.05) lower than those obtained from the middle (cafeterias) and low (street) outlets which were 412.0μg/kg and 354.18μg/kg, respectively. There were weak correlations between acrylamide and moisture contents (r= 0.047), and between the compound and the lightness parameters (r=0.090) of the French fries. No relationship was found to exist between acrylamide and the other quality parameters of redness and yellowness. There is need to educate processors on measures which can be taken to reduce the acrylamide levels in the products, given the health risks associated with the compound. The oil contents of the products from some processors also need to be reduced to the current statutory maximum levels of 20%. Regular monitoring and exposure assessments by regulatory agencies would be instrumental in determining the efficacy of the measures put in place.

Effect of frying temperature and slice thickness on sensory attributes and acrylamide content in potato crisps of selected Kenyan varieties

Acrylamide, a chemical found in several carbohydrates rich foods processed at high temperatures, has been classified as a potential human carcinogen; the need to minimize its presence in the human diet cannot be overemphasized. This study was designed to determine how acrylamide formation is influenced by potato varieties, processing temperatures and slice thickness in potato crisp produced from established Kenyan varieties. Four potato varieties (Kenya Mpya, Sheherekea, Tigoni and Dutch Robjin) were purposively selected due to their suitability for crisp production and were planted at KARLO Tigoni. The potato tubers were harvested at maturity, cured, peeled and sliced into three slice thicknesses (1-0mm, 1.5mm and 2.00mm) and subjected to three frying temperatures of 160°C, 170°C and 180°C until ready. The dry matter of the tubers ranged between 21.5 and 28.4%. The fructose levels ranged from 0.068 - 0.241 %; glucose levels ranged 0.155%- 0.218%; Sucrose levels ranged from 0.61 to 0.87%. In the potato crisps Kenya Mpya variety fried at 160°C of thickness 2.0mm had the highest moisture content of 2.575%. Most of the crisps from the four varieties processed at different temperatures and thicknesses were light colored with lightness (L*) parameters greater than 50 and towards red as shown by positive values of redness parameter (a*) indicating that there was excess browning of the products during frying. Acrylamide levels significantly (P≤0.05) differed between the varieties and ranged from 3129 to 13480ppb. There was a significant difference in acrylamide levels (p≤0.05) with temperatures of 180°C resulting in higher acrylamide content compared to those of 160°C and 170°C. Similarly, the slice thickness of 2.0mm had high acrylamide levels and the redness parameter (a*). There was a strong correlation between acrylamide formation and glucose (r=0.761) and fructose (r=0.44) formation.

Identifying the origin of acrylamide in Peruvian panela production to inform strategies for its reduction

Maximum levels of acrylamide have been set by the European Commission (EU) 2017/2158 for several food products due to its carcinogenic properties. Although not regulated yet, European buyers are requesting maximum levels of 0.8 mg kg−1 in artisanal panela (raw cane sugar) from northern Peru. Panela in this area is produced by 600 small holder farmers and exportation guarantees a respectable price in an area with a high index of poverty. The objective here was to determine the cause of high acrylamide concentrations in panela to inform cost effective minimisation strategies. We monitored panela production from field to final product to understand the scale of the problem, identify the cause of acrylamide formation, as well as the effect of storage on its concentration. We also determined the utility of rapid kits for asparagine quantification. Our results indicate that high acrylamide levels are a widespread problem (85% of samples analysed) and there was a correlation between acrylamide and asparagine of R2 = 0.58 (p < 0.001), but not with any post-harvest processing variable. We estimate that with a concentration of asparagine of <0.1 g l−1 in sugarcane juice, the threshold set by buyers for acrylamide can be met. Potential solutions to reduce asparagine include varietal selection, improved agronomic practices and the use of asparaginase during panela production. However, any proposed measure should be applicable in the context of the rural Peru. Additionally, we confirm the utility of rapid and low-cost kits for measuring asparagine. This pioneering study provides a baseline for effective management for acrylamide minimization in panela.

Role of white bread matrix components and processing parameters on 5-hydroxymethylfurfural (HMF) and acrylamide formation

This study used a full factorial design to find a good combination of 1st fermentation, 2nd fermentation, and baking time to mitigate the formation of acrylamide and HMF in white bread. Chemical characterization of bread was also performed. Trial 2 (1st fermentation, 30 min; 2nd fermentation, 60 min; baking, 20 min) showed the lowest sum of acrylamide and HMF (4281.0 μg kg −1 ) and HMF in crust (3553.5 μg kg −1 ) and in crumb (933.8 μg kg −1 ). The HMF concentration was highest in the crust fraction in all trials (3.8–5.6x highest), while for acrylamide it was highest in the crumb in most trials. Reducing the first fermentation time (30–10 min) and increasing the baking time (10–30 min) resulted in a 38.5% reduction in contaminants. Second fermentation and baking time was significant for acrylamide formation in the crust, and it was possible to obtain a valid linear model to predict the contaminant level. There was no sugar depletion in the dough, and the starch remained the same in all trials. Colour parameters were good indicators of HMF and acrylamide formation. • Longer fermentation and baking times results in higher levels of acrylamide. • A linear model was obtained for the acrylamide formation in the crust. • Changes in 1st fermentation and cooking times reduce contaminants by 39%. • This is the 1st study to compare HMF/acrylamide levels in bread's crust and crumb. • The acrylamide levels are 60x greater than those recommended by the European Union.

Acrylamide and hydroxymethylfurfural in cakes: An approach to reduce the formation of processing contaminants in sweet bakery products

In bakery products, beyond the heat treatment conditions, the type of flour and the combination with other ingredients in different ratios can increase or mitigate the formation of processing contaminants. In this study, a central composite design and a principal component analysis (PCA) were used to assess how the formulation affects the formation of acrylamide (AA) and hydroxymethylfurfural (HMF) in wholemeal and white cakes. The HMF levels (45–138 µg/kg) were up to 13 times lower than the AA (393–970 µg/kg) in cakes. The PCA showed that the proteins increased the AA formation during the dough baking, while the reducing sugar and the browning index were related to HMF formation in the cake crust. The total daily exposure of AA + HMF when consuming wholemeal cake is 1.8 times higher than white cake consumption, in which the values of margin of exposure (MOE), below < 10,000, demonstrated that AA showed a greater risk of exposure than HMF (MOE values > 10,000). Therefore, a good strategy to avoid high AA levels in cakes is to use of refined wheat flour and water in the formulation. In contrast, the advantage of wholemeal cake about their nutritional value should not be disregarded, thus, the use of water in its preparation and moderate consumption are strategies that could be adopted to reduce the risk of exposure to AA.

General method for detecting acrylamide in foods and comprehensive survey of acrylamide in foods sold in Southeast China.

This study aimed to investigate the distribution of acrylamide (AA) in food by developing a universal method for detecting AA in various foods and analyzing the levels of AA in 437 food samples collected from Southeast China. The developed method was simple, rapid, and widely applicable, with an average recovery rate range of 81.7-94.2% and a relative standard deviation range of 1.7-8.2%. The limit of detection (LOD, 2.0-3.4 µg kg-1) and limit of quantitation (LOQ, 6.0-10 µg kg-1) were also determined. AA was detected in all types of food, with a total detection rate of 76%, and the levels ranged from LOQ to 6020 µg kg-1. Potato chips had the highest level of AA (mean value of 504 µg kg-1), whereas pastries had the lowest level (mean value < 6.0 µg kg-1). Kruskal-Wallis analysis revealed significant differences in AA levels among different foods (H = 229.8, p < 0.05). The AA safety limit intake recommendations suggested that the intake of high-AA foods should be strictly controlled to reduce the risk of potential carcinogenic effects. The developed method provides a useful tool for monitoring AA levels in food.

Formation and mitigation of acrylamide in oven baked vegetable fries

Investigation into oven baked sweet potato and carrot fries at various temperatures and times demonstrated the in situ formation of acrylamide in an exponential manner. High levels of acrylamide were found in these food items: up to 327 µg/kg for sweet potato baked at 190 °C for 14 min, and 99 µg/kg for carrot baked at 190 °C for 13 min. Risk assessment via Margin of Exposures estimation showed that consumption of these fries might pose adverse health effects to consumers from toddlers to adults, especially when the fries were prepared at high temperatures above 175 °C and for a long time. Raw ingredient blanching and immersion in acetic acid prior to preparation have been proven to greatly reduce acrylamide formation, up to 99%. It is recommendable to apply these techniques either at industrial or domestic cooking scales to ensure minimal health risk from dietary exposure to acrylamide.

Pubertal exposure to acrylamide disrupts spermatogenesis by interfering with meiotic progression in male mice

Teenagers are a major group likely to love junk foods, such as potato chips and bread items, which contain high levels of acrylamide (AA). The increasing evidence suggests that AA exposure may be associated with decreased reproductive capacity in humans and animals. However, the reproductive toxicity of AA in pubertal males has not been fully elucidated. In this study, we evaluated the effects of pubertal AA exposure on adult spermatogenesis in male mice. Mice were exposed to AA at 0, 5, 10, 20, and 40 mg/kg/day by gavage from postnatal day 28 (PND28) to PND56. Our results showed that pubertal AA exposure increased apoptosis of germ cells in seminiferous tubules, decreased sperm concentration, and caused defects in sperm of adult mice. To explore the possible mechanisms of AA on spermatogenesis, the meiotic process was analyzed. The ratio of leptotene and zygotene spermatocytes increased, while the pachytene and diplotene spermatocytes decreased in AA-treated mice. Further analysis revealed that AA exposure disrupted the pattern of H2AX phosphorylation expansion, synapsis, and the crossover formation during meiotic prophase I (MPI). Taken together, these results indicate that pubertal AA exposure affects the spermatogenesis may be by disrupting the MPI progression of male mice.

Analysis of acrylamide in vegetable chips after derivatization with 2-mercaptobenzoic acid by liquid chromatography\u2013mass spectrometry

Since many years, acrylamide (AA) is a well-known toxicologically relevant processing contaminant (“food-borne toxicant”). However, only during the recent years, high levels of acrylamide have been reported in vegetable chips. In the present study, AA was quantitated via a modified derivatization procedure with 2-mercaptobenzoic acid based on stable isotope dilution analysis and liquid chromatography–mass spectrometry. Extraction with a modified QuEChERS (quick, easy, cheap, efficient, rugged, safe) method, defatting with n-hexane, and a solid phase extraction clean-up with strong cation-exchange material were performed prior to the derivatization step. Limits of detection and quantitation (LoD and LoQ) were 12 and 41 µg of AA/kg of vegetable chips (estimated via signal-to-noise ratios of 3:1 and 10:1, respectively), and thus below the LoQ of 50 µg/kg requested by the European Food Safety Authority. Recovery rates between 92 and 101% at four spiking levels with a good precision expressed as a relative standard deviation < 7% were determined. With this method at hand, a survey of the current AA amounts in 38 vegetable chips from the worldwide market was performed, showing a remarkable variability between the different vegetables, but also between different products of the same vegetable. Thereby, the AA amounts ranged between 77.3 and 3090 µg/kg, with an average of 954 µg/kg which was distinctly higher in comparison to commercially available potato chips also analyzed in the present study (12 samples, range: 117–832 µg/kg, average: 449 µg/kg). While for sweet potato and parsnip relatively low AA amounts were found, beetroot and carrot showed rather high contents.

Acrylamide Contents of Local Snacks in Singapore.

Acrylamide is a carcinogen that forms in foods processed at high temperatures. In this study, acrylamide contents of 30 local snacks commonly consumed by the three ethnic groups (Malay, Chinese, and Indian) in Singapore were analysed by using liquid chromatography-tandem mass spectrometry (LC-MS/MS). These snacks were chosen because they were consumed regularly by people of different classes and age groups in Singapore. Our results showed that the average content of acrylamide in Indian snacks (102.23 ng/g) was higher than those in Malay (75.14 ng/g) and Chinese snacks (70.78 ng/g). The high acrylamide levels in several snacks was probably due to the processing methods and the usage of acrylamide-inducing raw materials. Same snacks prepared by different manufacturers contained different levels of acrylamide, suggesting the possibility of acrylamide reduction in these snacks. This study provides an insight into the acrylamide levels of snacks commonly consumed by the three different ethnic groups in Singapore.

Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips

SummaryThe present study investigated the effect of ripening stages and chemical precursors on acrylamide formation in deep‐fried chips of five plantains and one cooking banana. The highest level of acrylamide was found in the cooking banana, followed by False Horn plantain and French plantain, respectively. French plantain hybrids exhibited a significantly lower (P &lt; 0.05) level of acrylamide when compared to French plantain. The ripening stage demonstrated a positive Pearson correlation (P &lt; 0.05, r = 0.57) with acrylamide formation. As ripening progressed, the levels of glucose and fructose significantly increased (P &lt; 0.05) and showed a positive correlation with acrylamide formation (r = 0.85 and 0.96, respectively). The level of the amino acid asparagine during ripening was not correlated with acrylamide formation. In contrast, the level of histidine, arginine, iso‐leucine and cystine during ripening was positively correlated (P &lt; 0.05, r &gt; 0.60) with acrylamide formation in fried chips. The higher level of TP was significantly related (P &lt; 0.05) to the lower level of acrylamide (r = −0.62). The reduced levels of carotenoid isomers, except lutein, during fruit ripening were positively correlated (P &lt; 0.05) with acrylamide formation, especially trans‐BC (r = 0.72) and 9‐cis‐BC(r = 0.64).

Detection and Quantitative Estimation of Toxic Acrylamide Levels in Selected Potatoes Chips and French Fries from the Libyan Market Using HPLC-UV Method

Acrylamide is a potential health hazardous compound occurring in baked and fried food as a result of excessive dry heating during the preparation and/or processing of foods. Exposure to a high level of acrylamide may cause cancer, neurotoxicity, and mutagenicity. In this study, an isocratic reversed-phase high-performance liquid chromatographic (HPLC) method using a C18 column was used for the determination of acrylamide in selected food. The mobile phase consisted of 0.1% formic acid in water: acetonitrile (98:02), and the flow rate was 1.0 mL min-1, elution was monitored at 200 nm. Validation in selected conditions showed that the chosen method is sensitive, selective, precise, and reproducible with a linear detector response for the determination of acrylamide. The limit of detection (LOD), and the limit of quantification (LOQ), were achieved at 0.41μg mL-1 and 1.25 μg mL-1respectively. The proposed method was also applied after validation to the most popular six brands of chips and French fries available in the Libyan market. Acrylamide was extracted by a simplified extraction method avoiding cleanup by solid-phase extraction (SPE), then analyzed by HPLC-UV. The highest level of acrylamide was found in one brand of chips with a concentration of 16.33 μg mL-1, whereas only one of the French fries products analyzed exhibited an acrylamide concentration of 10.26 μg mL-1.

Effect of novel sequential soaking treatments on Maillard reaction products in potato and alternative vegetable crisps

Frying leads to the formation of numerous food contaminants through the Maillard reaction (MR). In this paper, commercially available vegetable crisps were analysed for and established to have high levels of acrylamide. Consequentially, the capability of two novel sequential pre-frying treatments were applied to potato, beetroot and parsnip snacks to inhibit the formation of acrylamide, 5-hydroxymethylfurfural (HMF), glyoxal (GO) and methylglyoxal (MGO) was investigated. Data revealed that immersion in cold tap water for 2 min followed by blanching at 70 ± 2 °C for 2 min (Cold soak, hot soak, (CSHS)) as well as soaking in a 0.01M CaCl2 solution for 2 min followed by blanching at 70 ± 2 °C in 0.1M citric acid for 2 min were both effective pre-treatments for potato crisps, simultaneously decreasing acrylamide concentration under the benchmark level of 750 μg/kg and lowering GO content by 55.19 and 54.67% and MGO concentration by 39.17% and 81.62%, respectively. CSHS was the only efficient treatment for concurrent mitigation of acrylamide (-41.64%) and HMF (-88.43%) with little GO and MGO development in beetroot. Sequential cold soak in 0.01M calcium chloride and hot soak in a 0.1M citric acid solution has been effective in decreasing acrylamide in alternative crisps. However, this led to an increase in HMF, 30 and 20-fold respectively from the initial concentration. Data reveal that the tested mitigation strategies are vegetable specific.

Impact of thermal processing on levels of acrylamide in a wheat‐lentil flour matrix

AbstractA growing demand for plant‐based protein has seen a resurgence in the utilisation of pulses such as lentil and chickpea as a protein‐rich substrate to produce food products traditionally based on animal or cereal protein. Additionally, pulses offer metabolic benefits due to the bioactivity of compounds including phenolic acids, simple and complex carbohydrates and a more complete amino‐acid profile which is not found in cereal grains. However, there is an increasing concern in the formation of acrylamide in food which occurs when asparagine, an abundant amino acid found in pulses, forms a complex with the reducing sugars; glucose, fructose, and maltose. Recent studies in animal models have shown that acrylamide is carcinogenic and therefore is a concern for humans. High levels of acrylamide have been reported particularly in fried products, primarily due to the Maillard reaction which amplifies the formation of acrylamide. This study investigated the levels of acrylamide in bread, cookies, and extruded products prepared with wheat‐lentil composite flour. Our research found that extrusion resulted in a significantly lower concentration of acrylamide compared to traditional baking. Additionally, increasing the amount of lentil within the composite significantly increased the net concentration of acrylamide for all bread, cookies and extrudate products.

Progress on reducing acrylamide levels in potato crisps in Europe, 2002 to 2019

ABSTRACT European Snacks Association (ESA) data on acrylamide in potato crisps from 2002 to 2019 (99704 observations) were analysed. Acrylamide levels have plateaued since 2011, although the lowest mean so far was attained in 2018 at 353 ± 2.7 ng g−1: a 54% reduction since 2002. The 85th, 90th and 95th quantiles did show evidence of continued downward progress, the 90th quantile being lower than the 750 ng g−1 European Benchmark Level from 2017 to 2019. A smaller dataset from the European Food Safety Authority (2124 observations) for 2011–2018 was also analysed. The yearly means were higher than those of the ESA data but showed a fall in average acrylamide from 715 ± 40.5 ng g−1 in 2015 to 505 ± 28.5 ng g−1 in 2018, as well as steep falls in the 85th, 90th and 95th quantiles. Nevertheless, even the 85th quantile remained above the 750 ng g−1 Benchmark Level. The ESA data showed a reduction in the proportion of samples with acrylamide exceeding 750 ng g−1, from over 40% in 2002 to 7.75% in 2019. Seasonality was evident, with highest acrylamide levels from November to May. Crisp type had little effect except that thicker types had a higher proportion of samples containing >750 ng g−1 acrylamide. Analysis of the region of origin in Europe of the final product revealed improvements in the east and north. Geographical factors combined with seasonality continued to be problematic but was also an aspect in which progress was most evident. The findings show that improvements have been made in reducing the number of samples with very high levels of acrylamide, but do not suggest that mean acrylamide levels could be reduced substantially below where they have been since 2011, or that levels could be kept consistently below the current Benchmark Level.