Acrylamide is regarded as a food chemical contaminant. The aims of this work included: (i) to develop sample cleanup procedures applicable for determination of AA in soft bread samples; (ii) to determine AA levels in soft bread available in retail trade in Poland and to compare them with currently standing benchmark levels; (iii) to determine dietary risk related to AA in soft bread. The procedure based on ion-exchange solid phase extraction was more suitable to obtain LOQs corresponding to AA concentrations in soft bread samples. AA levels found in bread samples were in 3.6-163 µg kg-1 range. AA levels varied greatly from sample to sample, which suggests that both food composition and manufacturing processes play a crucial role in AA generation. When considering reference point for neoplastic effects, Margin of Exposure calculated for AA taken with soft bread ranged between 543 and 3,035.

中文翻译：

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波兰通过两个类似的清理程序确定了面包中摄入丙烯酰胺的饮食风险评估。

丙烯酰胺被视为食品化学污染物。这项工作的目的包括：（i）制定适用于测定软面包样品中AA的样品净化程序；（ii）确定波兰零售业可用软面包中的AA含量，并将其与目前的基准水平进行比较；（iii）确定软面包中与AA相关的饮食风险。基于离子交换固相萃取的方法更适合于获得与软面包样品中AA浓度相对应的LOQ。面包样品中的AA含量在3.6-163 µg kg-1范围内。不同样品中AA的含量差异很大，这表明食品成分和制造过程在AA的产生中都起着至关重要的作用。在考虑肿瘤影响的参考点时，