The study also found that babies face as much as triple the exposure of adults.

The New Zealand Food Safety Authority says it is prepared to pressure food manufacturers to bring levels down.

"The safety margin isn't big enough for countries to feel comfortable," said Food Safety Authority principal toxicologist John Reeve.

"If we can get it down, we certainly will. We certainly want to."

The authority last year implemented a code of practice for food manufacturers to reduce acrylamide.

But safe cooking often had a trade-off in taste, Dr Reeve said.

It would be possible to avoid the toxin by eating food raw or boiling everything, but that could become very bland, he said.

"People will tend to avoid it. It's one of those vicious circles that unfortunately exist."

The authority would be testing food products in the country this year to check that manufacturers followed the code of practice.

"We will be having a look at foods again to see if the trends are in the right direction. If not, it's fair to say we will be having a chat."

Firms had an obligation under the Food Act to get toxin levels as low as possible, Dr Reeve said.

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