Acrylamide in Caribbean foods - Residual levels and their relation to reducing sugar and asparagine content

► Developed a GC/MS method for analysis and quantification of AA in Caribbean foods. ► First comprehensive research conducted on foods from the region. ► Over 100 commercial and home-made samples were analysed. ► AA concentration ranged from <4 to 3640 μg/kg. ► Precursor concentration and processing conditions directly related to AA content.