A statistical regression model for the estimation of acrylamide concentrations in French fries for excess lifetime cancer risk assessment

► The first attempt to develop a statistical model for acrylamide exposure risk assessment. ► Using cooking temperature and time to estimate the acrylamide contents in fries. ► Nonlinear model predicts acrylamide in French fries as significant and valid. ► The cancer risk of adolescents due to acrylamide intake is in the order of 10−5.