Exposure of the Croatian adult population to acrylamide through bread and bakery products.

Abstract The aim of the present study was to determine and compare the levels of acrylamide in different types of bread and bakery products using a LC-MS/MS method, before and after the new European regulation on acrylamide reduction (Commission Regulation (EU) 2017/2158) became valid. Also, one of the aim was to estimate the average exposure to acrylamide through this food category. Of the total of 100 analysed samples, acrylamide content ranged from below the limit of quantification (LOQ) to 237 μg/kg in the period before the application of a new European Regulation, and from