Presence of acrylamide in key food sources within the European Mediterranean framework

Acrylamide (AA) is a low-molecular-weight compound formed primarily through the Maillard reaction in carbohydrate-rich, low-protein foods subjected to high temperatures under low-moisture conditions. Since its classification as a “probable human carcinogen”, AA has attracted substantial scientific attention. Although non-dietary sources of AA exposure exist, dietary intake remains the predominant route, accounting for approximately 38 % of total caloric consumption from foods potentially containing this compound. In Europe, the principal dietary sources of AA have been identified as fried potato products, coffee, and crackers. To assess dietary AA exposure within the European Mediterranean framework, 85 food samples were collected across Spain and Italy. Measured AA content exhibited considerable variability, ranging from 30 to 1905 μg kg−1. Based on these findings, dietary exposure estimated and associated health risks were calculated. The Estimated Daily Intakes (EDIs) represented to approximately 20–28 % of the lowest EDI value reported by the European Food Safety Authority (EFSA) for the European population (0.4 μg·kg-bw−1·day−1), highlighting their potential relevance. Risk assessment outcomes suggest that dietary AA exposure may pose a health concern. Consequently, periodic monitoring and surveillance of AA levels in food products including the assessment of its dietary exposure are essential to protect public health.