“Our paper describes two analytical methods, one based on gas chromatography coupled to mass spectroscopy (GC-MS) and the other on liquid chromatography coupled to mass spectroscopy (LC-MS) for measuring acrylamide in foods.”

This paper provided independent verification of the findings of acrylamide in heated carbohydrate-rich foods. The scientific community was taken by surprise when scientists in Sweden reported high levels of acrylamide in heated carbohydrate-rich foods in April 2002. Our paper is one of the foundations upon which the reliability of the acrylamide findings stand and this is probably why it is highly cited.

Our paper describes two analytical methods, one based on gas chromatography coupled to mass spectroscopy (GC-MS) and the other on liquid chromatography coupled to mass spectroscopy (LC-MS), for measuring acrylamide in foods. Our research built on the work of others and, in turn, researchers have used our methods as the basis for their own research and surveillance.

In April 2002, scientists in Sweden discovered unexpectedly large amounts of the chemical acrylamide in foods rich in carbohydrates that had been cooked at high temperatures. These included potato crisps, french fries, bread, and crispbread. Acrylamide is known to cause cancer in animals and its presence in some foods may harm people’s health. It was important that we checked to confirm that their results were correct. It was also important to publish our analytical methods so that others could use them to check if foods found outside Sweden gave similar results and then to see how the occurrence of acrylamide in foods could be removed or reduced.

We were requested to conduct the work as a matter of urgency by the U.K. Food Standards Agency. Our laboratory has a good track record in providing analysis and advice on the breaking issues of food chemical safety.