Challenges in the measurement of acrylamide in food by confirmatory methods

Over the past twenty years, acrylamide in food was a matter of concern, particularly in the European Union that promoted attitudes toward mitigation for consumers' protection. Analytical methods are pivotal in making levels of acrylamide in foods of easy access and helping to assess the effectiveness of mitigation measures. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) is today the gold standard for accurate quantification of acrylamide in food. However, several studies have shown that compounds available concomitantly to acrylamide in some products can interfere with the signal of acrylamide if LC-MS/MS analytical conditions are not appropriate, leading to overestimation. The present review points the risk of interference evidenced with some compounds that exhibit mass spectrometric features similar to those of acrylamide. It also warns method standardization bodies against the spread of inappropriate standards that could lead to false levels, ultimately disrupting food business and eroding consumers' trust in food industry.