The FDA, extrapolating from national diet studies, estimates that seven food types probably account for most exposure. / N9 P% m# B6 I! |1 A
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Fries and chips had the highest levels, from 16 to 48 micrograms per serving.
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7 y) T9 ]- g# x1 aOther foods made the list with far lower levels because so many people eat so much of them: % B1 L. q3 Y) w! ^# Q0 [1 v/ J
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• Toast, at 9.8 micrograms per serving, and soft bread, at 2.2. + t& R- j/ l$ v- f I2 b" \
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• Breakfast cereal, 7.3 micrograms.
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9 a. A7 w7 H1 b3 R6 L$ a$ j3 O! y5 F• Cookies, 6.6 micrograms. # o: I. e6 M; O
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• Coffee, 2 micrograms.
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Other popular foods, including pizza, have yet to be measured for acrylamide |