A study conducted by the Canadian Food Inspection Agency found that some high carbohydrate foods did not have acrylamide levels at levels that “would be considered unsafe for consumption.” The agency tested 897 high carb food samples from Canadian retail stores, including dried fruits and vegetables, crackers, condiments, soup powder, taco seasonings, molasses, syrups, adult and infant breakfast cereals, and nut butters. The lowest levels of acrylamides were observed in jams, while the highest average acrylamide levels were found in molasses, at 901 ppb.
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