Do you know that there is a risk of acrylamide in the coffee you drink almost every day? You can find many articles that have proven to be healthy to drink coffee. But that’s not what we’re going to talk about today. Our topic today: acrylamide formation in coffee. So, let’s start.
First, let’s talk about what acrylamide is. Acrylamide is a chemical compound that increases the risk of cancer. It is valid for continuous and high amounts of consumption. Acrylamide is formed because of reaction in foods exposed to high temperatures. In other words, it is not naturally included in the food. In addition, acrylamide is not only a situation that occurs in packaged foods. It is also the result of traditional cooking methods such as baking, roasting and frying. For this reason, it can also be in foods prepared at homes or restaurants. You can read our detailed article on the subject here.
Formation of acrylamide in coffee
During coffee production, coffee beans are roasted. During this process, acrylamide is formed in the coffee. The amount of acrylamide formed in coffee is variable. This situation depends on conditions such as roasting time of the coffee bean, roasting temperature and storage.
In a study conducted in 2013, the amount of acrylamide in 42 different coffee types was investigated. According to the results of this research;
- Approximately 179 mcg per kg of freshly roasted coffee,
- 358 mcg per kg of instant coffee
was found to contain acrylamide.
So, should we stop consuming coffee?
Many studies suggest that coffee may protect against different types of cancer and other conditions, and that it is generally safe to drink coffee in moderation. Frequent coffee drinkers may want to try unroasted or green coffee beans