Two decades of monitoring acrylamide in breakfast cereals: Impact of market reformulation and compliance with EU regulation

This study assesses acrylamide levels in 60 ready-to-eat breakfast cereals marketed in Spain in 2025 and compares them with data from 2006 and 2018 to evaluate trends related to reformulation, processing type, and grain composition. Acrylamide concentrations ranged from <15 to 569 μg/kg, with the highest levels in puffed cereals and products made with wheat and spelt. Median concentrations have decreased notably since 2006, with 95 % of samples now complying with EU benchmark levels. Paired comparisons of cereals from the same brands (2018 vs . 2025) suggest a general reduction in acrylamide content, especially in store-brand products. Estimated dietary exposure was 0.007 μg/kg bw/day, posing no neurotoxic or carcinogenic risk for average consumers, although high consumers may exceed the safety threshold. The results highlight the impact of formulation and processing on acrylamide formation and underscore the importance of continued monitoring and targeted mitigation strategies in cereal manufacturing.