Exposure and Biomarkers

Since Swedish scientists discovered the presence of acrylamide in foods produced for human consumption in April 2002, considerable progress has been made toward determining acrylamide levels in various foods and food groups. Progress has also been made in establishing biomarkers of acrylamide exposure, although no biomarker is currently able to determine the source of the exposure (e.g. food versus smoking versus workplace). Acrylamide has been linked to increased risk of cancer and reproductive problems in some laboratory animals at high doses. Although acrylamide is acutely neurotoxic to humans at high concentrations, the health effects of chronic, low-dose acrylamide exposure is still being debated.