To get a better sense of how much acrylamide is in some foods (and how this compares to the EPA's limit of 140 mcg of acrylamide per day), here are some examples
Food
Serving size
Acrylamide per serving (mcg)French fries, oven-baked
2.5 ounces (about 12 fries, depending on size)
48.8 mcg
Prune juice
5 ounces
30 mcg to 100 mcg
French fries, restaurants
2.5 ounces (about 12 fries, depending on size)
28.3 mcg
Potato chips
1 ounce (about 15 chips)
17.9 mcg
Canned black olives
5 olives
3.2 to 8 mcg
Breakfast cereal
2 ounces (1/4 cup)
6.6 mcg
Brewed coffee
8 ounces
1.9 mcg
California-style green ripe olives
5 olives
1 mcg
Roasted Kasha
45 mg (dry) serving
.5 mcg
Acrylamide Intake through Diet and Human Cancer Risk
Mucci, J. Agric. Food Chem. 56, 15, 6013-6019
DOI: 10.1021/jf703747b
Review of Methods for the Reduction of Dietary Content and Toxicity of Acrylamide
Friedman, J Agric Food Chem 2008
https://pubs.acs.org/doi/abs/10.1021/jf0730486Formation of acrylamide at temperatures lower than 100°C: the case of prunes and a model study.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2011
Jun;28(6):726-30.
doi: 10.1080/19440049.2010.535217.
Influence of California-style black ripe olive processing on the formation of acrylamide.
J Agric Food Chem. 2014 Aug 27;62(34):8716-21.
doi: 10.1021/jf5022829. Epub 2014 Aug 15.
Effect of roasting time of buckwheat groats on the formation of Maillard reaction products and antioxidant capacity
Food Chemistry
Volume 196, 1 April 2016, Pages 355-358
https://www.sciencedirect.com/science/a ... 4615014077