Analysis of acrylamide in foods is an important issue since this substance is known to be formed during heating of starch containing products. As this substance is a potential health hazard,the exposure has to be estimated to have validated data for epidemiological research and further risk assessment. Besides exposure to food associated acrylamide, the uptake from cigarette smoke is also relevant and has to be considered in the risk assessment. As not all products from a food group contain the same level of acrylamide,it is important to know exactly which brand or product is used. This great variation shows also the potential that the acrylamide content can be reduced by technological means.