Boyaci-Gunduz, Cennet Pelin2025-01-062025-01-0620222214-79932214-800010.1016/j.cofs.2022.1008492-s2.0-85131051926https://doi.org/10.1016/j.cofs.2022.100849https://hdl.handle.net/20.500.14669/3377Acrylamide is a thermal-process contaminant and found at different levels in various carbohydrate-rich foods processed at for babies and children since acrylamide-rich foods comprise an important amount of their diet. Consumption of acrylamiderich foods results in higher acrylamide-exposure levels of babies and children than adults due to their lower body weight. In recent years, with an increased number of exposureassessment studies and researches, acrylamide exposure of babies and children is very well defined. In that context, mitigation strategies have been conducted and also, some regulations have been implemented in some countries for baby foods. The aim of this study is to evaluate recent data about acrylamide levels and acrylamide exposure of infants (0-1 years old) and toddlers (1-3 years old) through commonly consumed baby foods in the last decade, and to discuss current progress on regulations.eninfo:eu-repo/semantics/closedAccessArticleQ146WOS:000809858300005Q1