Acrylamide is a chemical produced when foods are heated at high temperatures, and has been linked with health concerns such as kidney damage and liver disease.

Coffee is a ubiquitous beverage and many are concerned about its potential acrylamide levels; however, studies show that moderate coffee consumption offers many health advantages.

How is it produced?

Acrylamide formation in food products can be linked to Maillard Reaction, a complex chemical process that occurs when products with lower moisture are exposed to high temperatures. Free amino acids like asparagine and methionine, along with reducing sugars, produce acrylamide when exposed to certain conditions (baking, roasting, frying or even charring) during these reactions. According to WHO research findings, high acrylamide intake may harm human health significantly.

Coffee beans have been shown to be especially susceptible to the formation of acrylamide, with traditional roasting and brewing techniques contributing to an abundance of this compound. As there are currently no ways of controlling its formation, instant and other processed varieties should be consumed sparingly as these may contain higher concentrations.

Dietitian Ella Davar explains that coffee contains acrylamide when exposed to high heat for extended periods. According to Davar, starchy foods fried at high temperatures (French fries, potato chips, toasting breads and cereals, etc) are often the source of this chemical in people’s diets; other sources include tobacco products containing acrylamide-based chemicals and drinking water treated with these substances.

Organically-grown coffee has been shown to contain less acrylamide than conventionally cultivated varieties, due to the stress caused by limited synthetic inputs prompting plants to produce secondary metabolites that increase antioxidant activity as a natural defense mechanism against environmental stresses that would otherwise trigger production of acrylamide, such as pests, pathogens or nutrient shortages.

Eurofins provides various tests to accurately evaluate acrylamide levels in ground or whole bean coffee samples. We utilize advanced technology, such as gas chromatography-mass spectrometry (GC-MS), liquid chromatography-tandem mass spectrometry (LC-MS/MS), and ELISA. By binding to it directly and creating an audible signal upon binding with it, these techniques allow us to accurately quantify acrylamide levels in samples while providing results for quality control and regulatory compliance purposes.

What is the level of acrylamide in coffee?

Acrylamide has long been acknowledged, with workers fearing its toxic plastic-like properties in industrial settings, yet only recently has its presence been acknowledged within our food system. Acrylamide is produced as a byproduct from certain food processing techniques that involve high temperatures such as roasting, frying or baking foods; and has been linked with neurotoxicity as well as potential carcinogenity but its full impact remains unknown to researchers.

As for carcinogens in coffee beans, they are present only in very low amounts due to Maillard Reaction or similar processes that take place when carbohydrate-rich foods with lower moisture contents are heated. Therefore, FDA and other regulatory bodies do not advise people to stop drinking coffee or eating fried, roasted or baked food because of natural carcinogenicities present (though smoking produces far more carcinogens annually and accounts for at least half a million deaths each year).

Recent research conducted on various roasted coffees revealed that instant coffee had the highest level of acrylamide among dark and lighter roasts as well as traditional Turkish and terebinth varieties. Acrylamide levels reached their peak early during roasting and began declining gradually over time; other research suggests reducing water in green coffee beans prior to roasting may decrease Maillard reaction levels, but this would compromise quality and therefore not provide an effective solution.

As part of their coffee roasting process, roasting coffee also produces an abundance of acrylamide that can be measured using various techniques such as HPLC (liquid chromatography separation with tandem mass spectrometry), ELISA and FTIR spectroscopy. Of all these methods, however, LC-MS/MS provides the most precise quantification and detection of this compound.

Unfortunately, extracting water from beans during roasting has proven ineffective at lowering acrylamide levels to acceptable levels in coffee roasted from these beans. Other mitigation techniques, including steam roasting and temperature regulation while roasting have not proven any more efficient in doing so.

Is acrylamide in coffee harmful?

Although acrylamide can be harmful in high doses, the levels found in coffee do not pose any significant health concerns. However, studies have demonstrated that too much acrylamide consumption can damage DNA within human cells, leading to an increased risk of cancer or other illnesses.

Acrylamide is produced in high amounts from frying, baking or roasting starchy foods such as potatoes and grains, as well as in cigarette smoke and some household, beauty and industrial chemicals.

Since 2002, the Food and Drug Administration (FDA) has been conducting studies on acrylamide found in food. While its exact risks remain to be established, this substance is considered a potential carcinogen and has taken steps to regulate levels of this chemical in food supply chains as well as explore methods of decreasing exposure.

Although acrylamide can be dangerous in high concentrations, its levels don’t pose any threat to healthy individuals who drink one or more cups of coffee daily. Each cup typically contains 0.45 micrograms of acrylamide compared to its levels found elsewhere in diet.

Studies of cancer rates and coffee drinking have generally concluded that coffee may provide some protection from certain cancer types, though its exact mechanism remains unknown; further investigation must be performed into how coffee might help treat or prevent certain cancers.

Avoiding fried foods and chips may be wise, but many other common foods contain even more acrylamide than coffee. According to one study, French fries from fast food chains contained 175-351 parts per billion of the chemical. In another experiment by FDA testing baby food teething biscuits contained 1,000 parts per billion. Therefore it would not be prudent to eliminate all sources of acrylamide. Rather focus on decreasing your consumption of foods particularly high in this chemical while including plenty of fruits, vegetables, whole grains and lean meats for good health benefits.

Is acrylamide in coffee decaffeinated?

Nine years ago, news broke of a potential carcinogen known as acrylamide being produced in food by heating it at high temperatures – particularly French fries and potato chips – but since coffee also contains high levels of this compound during roasting or baking. Since acrylamide production occurs when foods with lower moisture are heated at higher temperatures – including all forms of caffeinated and decaffeinated coffee alike! While generally consumed less frequently than its fried potatoes or potato chip counterparts, coffee still contributes an abundance of acrylamide into diets worldwide.

Acrylamide is created during the roasting of coffee beans by an interaction between sugars and asparagine (an “Maillard reaction”). Although considered potentially human carcinogenic, its presence has not been shown to cause cancer at levels typically found in cooked and roasted foods.

Coffee may contain various levels of acrylamide depending on its type, roasting temperature, and duration. Some beans contain higher concentrations of sugar and asparagine that lead to greater production of acrylamide during Maillard reactions. Furthermore, decaffeination methods used can impact its level of acrylamide; certain methods use solvents that increase levels while others reduce them.

Caffeinated and decaffeinated coffee contain different levels of acrylamide, making it important to understand these levels in order to make informed choices regarding beverage consumption. While more research needs to be conducted into its effects on health, it would be prudent to limit your exposure by cutting back or considering alternative beverage choices.

Decaffeinated coffee remains a popular beverage choice, yet can contain high levels of acrylamide. According to the American Cancer Society, moderate coffee consumption should not increase cancer risks for humans; nonetheless it’s essential that consumers remain aware of acrylamide’s presence in all roasted and baked food products (including decaffeinated coffee).