Coffee industry stakeholders are currently up in arms over acrylamide, an organic chemical produced during roasting that may be carcinogenic and California has mandated sellers warn consumers about its presence.

Acrylamide can also be found in many starchy foods, including French Fries and Potato Chips, cereals & grains and teething biscuits – and has even been linked with nerve damage and dysfunction.

What is Acrylamide?

Acrylamide is an organic chemical produced during the Maillard reaction when certain starchy foods, like potatoes and cereals, are cooked at high temperatures. Laboratory studies have demonstrated its DNA damaging potential; however, the exact risks for humans remain less certain; nonetheless, the Food and Drug Administration has classified acrylamide as a possible carcinogen; this chemical can be found in many food products we eat every day including French Fries, potato chips, breakfast cereals, cookies, toast and coffee are particularly high in acrylamide levels.

Depending on its preparation method and type, the amount of acrylamide found in food can differ dramatically, with levels being highest when using deep-frying techniques like frying, roasting or baking to produce it. According to the Food and Drug Administration (FDA), these three cooking methods produce more of this chemical than others do; according to them fried and roasted potato and grain foods make up the largest source of acrylamide in American diet; other sources may include coffee, tea and other brewed beverages, sweet biscuits/breads as well as crackers/cereals etc.

Although acrylamide has long been found in the environment and used in manufacturing processes, its presence in food has only recently emerged. It has only recently been discovered in certain fried, roasted or baked items where natural sugars combined with asparagine may form it into acrylamide molecules. While FDA officials have encouraged food manufacturers to lower levels of the chemical without negatively affecting taste or nutritional values of their products.

As such, the FDA does not advise restricting consumption of healthy foods that contain acrylamide; rather, they suggest consumers reduce consumption of all fried and roasted food items overall.

Since acrylamide levels in instant coffee vary depending on its roasting method, choosing light-roast or medium-roast beans can help lower your exposure. But be wary – dark-roast beans may contain higher levels of acrylamide than lighter roast varieties; check labels before purchasing your favorite brand to limit exposure. Choosing organic coffee may also be an easy way to lower acrylamide intake.

How is Acrylamide formed?

Last spring, Swedish scientists raised alarm about high levels of an potentially cancer-causing chemical called acrylamide present in starch-rich foods that are either fried or baked, such as french fries, potato chips and certain bread products. While much attention was drawn to this news globally, few understood how or why acrylamide forms and what its risks were.

Acrylamide is produced as part of the Maillard reaction that occurs when amino acids and sugars in food are heated at high temperatures to form complex molecules called Maillard reactions, producing browning, flavor, and an increase in acrylamide production; levels may increase with cooking temperature and time; for instance, frying french fries for two hours at 150 degrees Celsius can produce up to 1000 times more acrylamide than uncooked fries!

Coffee beans are another source of acrylamide, with peak levels reaching their maximum early in the roasting process. Over time, though, as beans continue to roast more thoroughly, the levels decrease and acrylamide breaks down – thus making medium and dark roasts your best choice when selecting coffee to drink.

Food processing techniques aside, eating healthily and altering how you prepare your meals is another effective way to decrease acrylamide exposure. Reducing your consumption of processed potatoes (such as fries and potato chips) and toasting bread to your preferred lightest color will lower acrylamide exposure levels in these products.

Coffee consumers remain concerned over new Prop 65 warnings issued against it recently. While court decisions could result in some California businesses being required to add Prop 65 labels on their coffee products, such regulations likely won’t impact most customers. One cup of instant coffee contains approximately 10 micrograms of acrylamide per liter; therefore consuming 2.5 liters a day would reach even the most conservative exposure guidelines.

While some food manufacturers have attempted to mitigate acrylamide levels in their food products, no reliable methods exist and any changes made during production processes often have negative repercussions – for instance, roasting darker coffee beans can lower acrylamide levels while altering flavor and making less appealing to consumers.

Is Acrylamide a carcinogen?

Acrylamide has been identified as a carcinogen and may contribute to DNA damage that could potentially lead to cancer, however its relationship is complex and requires further study. At present, however, the American Cancer Society recommends enjoying food and beverages that contain acrylamide in moderation.

Scientists were able to detect the presence of acrylamide in various foods through the Maillard reaction, which occurs when certain items are cooked at high temperatures such as french fries, potato chips, toast, crackers and many baked products like cookies and cereals. Also present is coffee beans when roasted at higher temperatures – particularly those that were darker roasted.

Consumers were initially alarmed at the discovery of acrylamide in coffee, particularly after studies linked it with Alzheimer’s disease and lawsuits were filed against US coffee companies to force them to place warning labels. However, experts indicate that levels in brewed coffee probably do not pose enough health concerns to warrant such action being taken against them.

Foods prepared at higher temperatures tend to contain more acrylamide, so it’s wise to eat a balanced diet and limit how often fried or roasted foods are eaten.

One way to reduce acrylamide levels in your coffee is to opt for lighter roasts of coffee beans. Due to long and hot roasting processes, dark roasted coffee beans tend to produce higher levels of acrylamide than lighter varieties; thus making a switch easier on your body and risk.

Purchase organic coffee beans to further reduce your acrylamide intake and minimize potential pesticide and chemical exposures that increase cancer risks. Organically grown beans also tend to have less cadmium and lead than their non-organic counterparts, making organically sourced beans worth investing in despite any additional costs involved.

Is Acrylamide harmful to humans?

Acrylamide is formed when starchy foods are heated and browned through a process known as the Maillard reaction, both commercially and at home when baking, roasting, frying or otherwise preparing meals. Animal studies have indicated cancer-causing potential while prolonged exposure could damage nerves and impair reproduction; the danger for humans remains uncertain at this point.

While acrylamide has been labeled a potential carcinogen for humans, its absorption and metabolism differ significantly between mice and people and only at very high exposure levels. Further research on chronic exposure is required; unfortunately, the American Cancer Society has yet to link acrylamide exposure with an increase in cancer risks.

At present, people can safely enjoy their coffee. According to recent findings by FDA researchers, dark roasted coffee contains slightly higher levels of acrylamide than lighter varieties; however, their levels still fall well below government-mandated limits. Furthermore, researchers discovered that drinking coffee provides essential amounts of magnesium and potassium which contributes to overall good health.

The FDA advises consuming foods rich in various nutrients to lower your risk of deficiency in these substances, including whole grains, nuts, seeds and legumes, which have been found to lower levels of acrylamide in diet. Furthermore, processed food with refined carbs often contain higher concentrations of acrylamide.

Regarding coffee, Trader Joe’s 100% instant Colombian Columbian coffee was found to contain the lowest level of acrylamide among popular store-bought brewed and ground coffees. Furthermore, coffee contains minimal levels of cadmium and lead – both common environmental contaminants linked to various forms of cancer.

Diet is the key to minimizing exposure to acrylamide; eating fruits and vegetables, whole grains, healthy fats and moderate protein intake is recommended. Also limiting highly processed foods like French fries and potato chips and drinking plenty of water can help. For coffee beverages specifically, choosing either medium or dark roast varieties may reduce acrylamide levels since acrylamide tends to form when cooked at higher temperatures.