Acrylamide in Coffee

Superior Court Judge Elihu Berle recently ruled that California law requires coffee companies to carry a cancer warning label because of a chemical produced in the roasting process known as acrylamide, a possible carcinogen found in many cooked foods.

This ruling runs counter to many studies suggesting that coffee consumption helps reduce cancer risk, but acrylamide is considered a probable or likely carcinogen, based on animal research, and all coffee contains some acrylamide.

In 2016, the FDA published "Guidance for Industry Acrylamide in Foods" containing information to help growers, manufacturers, and food service operators reduce acrylamide levels in certain foods. Little is truly known about factors affecting acrylamide concentrations in coffee, but the FDA makes these observations:

"Robusta beans have somewhat higher acrylamide levels than arabica beans. Dark roast coffee has less acrylamide than light roast coffee (since acrylamide formed early in roasting is destroyed later in the roasting process). Acrylamide levels in roasted coffee decline during long-term storage. Also, different preparation methods (e.g., espresso versus filter brewed) result in different levels of acrylamide in coffee as consumed."

In 2006, the FDA published "Survey Data on Acrylamide in Food: Individual Food Products"
Results ranged from 175 to 351 parts per billion for six brands of coffee tested; the highest was for one type of decaf coffee crystals. By comparison, French fries ranged from 117 to 313 parts per billion, depending on the location tested, and some commercial fries had more than 1,000.

At present, no one knows what acrylamide levels in foods are safe or risky for human consumption. The U.S. Environmental Protection Agency's recommended acrylamide limit for drinking water is zero.

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Artwork: Coffee Poster