Coffee Contains Acrylamide: Potential Health Risks and Cancer Links Explored
In recent years, the health benefits and risks associated with coffee consumption have been a topic of much debate. A new study has investigated the amount of acrylamide, a potential carcinogen, in various types of coffee, shedding light on the complex balance between potential health benefits and risks.
Regular coffee drinking has been linked to a lower risk of several cancers, including liver and endometrial cancers, and possibly prostate, mouth, and colon cancers. These benefits are thought to arise from numerous bioactive compounds in coffee that have anti-inflammatory, antioxidant, and anti-cancer effects. Coffee may also be beneficial for certain breast cancer survivors, particularly those undergoing tamoxifen treatment.
However, acrylamide forms during the roasting of coffee beans. Although it is classified as a potential carcinogen based on animal studies at very high doses, the levels found in coffee are much lower than those that cause cancer in rodents. Human studies measuring acrylamide levels in coffee drinkers have not found an increased cancer risk, even in high coffee consumers. Thus, moderate coffee intake is not considered a significant cancer risk from acrylamide.
The amount of acrylamide in coffee varies and depends on roasting time rather than bean variety. Natural roasted coffee contains the least amount of acrylamide, at an average of 179 micrograms per kilogram (mcg/kg). Instant coffee contains an average of 358 mcg/kg of acrylamide, while coffee substitutes, such as those derived from grains and chicory root, contain the highest average concentration of acrylamide (818 mcg/kg).
The study, which investigated the amount of acrylamide in 42 different types of coffee, including some instant coffees and coffee substitutes, found that the acrylamide content varied greatly among the products. This highlights the importance of understanding the acrylamide content in the coffee one consumes.
While moderate coffee intake is generally safe and may provide health benefits, heavy coffee consumption (above 7 cups daily) may increase some health risks. A 2020 study suggested breast cancer risk might increase with acrylamide intake above about seven cups of coffee daily, indicating that heavy coffee consumption could be a concern for premenopausal women or certain breast cancer risks. High coffee intake has also been linked to reduced bone health and increased fracture risk, though findings are inconsistent.
Consumption of instant coffee, which contains acrylamide plus other processing byproducts, may increase the risk of dry age-related macular degeneration (AMD). This risk appears specific to instant coffee as opposed to fresh brews and could be significant for people with genetic susceptibility or early-stage AMD.
In conclusion, drinking coffee in moderation (1-3 cups per day) is supported by current evidence as more beneficial than harmful, and acrylamide content at typical intake levels is not a significant health risk. However, caution is advised against heavy consumption, instant coffee for people at risk of AMD, and among certain breast cancer populations.
It is also worth noting that acrylamide is present in a variety of cooked and baked foods, including breakfast cereals, baked goods such as bread and cookies, potato chips, and French fries. Choosing organic coffee may reduce pesticide exposure.
[1] World Health Organization International Agency for Research on Cancer. (2016). Monographs on the evaluation of carcinogenic risks to humans. Volume 113: Coffee drinking. https://www.iarc.who.int/wp-content/uploads/2018/07/monographs-vol113-coffee-drinking.pdf [2] National Cancer Institute. (2019). Coffee and cancer. https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/coffee-fact-sheet [3] Chung M, et al. (2016). Coffee consumption and the risk of incident dry age-related macular degeneration: a prospective cohort study. Ophthalmology, 123(6), 1118-1126. https://doi.org/10.1016/j.ophtha.2016.01.015 [4] World Cancer Research Fund/American Institute for Cancer Research. (2018). Continuous update project report: Coffee, decaffeinated coffee, and coffee substitutes. https://www.wcrf.org/dietandcancer/research-we-fund/continuous-update-project-cup-cancer-risk-coffee-and-coffee-substitutes [5] International Agency for Research on Cancer. (2019). Acrylamide. https://www.iarc.who.int/agents/agent-detail/acrylamide/summary/en/
- While coffee, particularly regular coffee, may lower the risk of several cancers, including liver and endometrial cancers, it contains acrylamide, a potential carcinogen that forms during roasting.
- Acrylamide is a compound classified as a potential carcinogen based on animal studies, yet human studies have not found an increased cancer risk even in high coffee consumers.
- The study on acrylamide in various types of coffee found that the content varied greatly among the products, underscoring the importance of understanding the acrylamide content in the coffee one consumes.
- Heavy coffee consumption (above 7 cups daily) may increase some health risks, such as breast cancer risk for premenopausal women or certain breast cancer populations, reduced bone health, and increased fracture risk.
- Apart from coffee, acrylamide is present in a variety of cooked and baked foods, such as breakfast cereals, baked goods, potato chips, and French fries.
- Choosing organic coffee may reduce exposure to pesticides, and caution is advised against heavy consumption, instant coffee, especially for people at risk of age-related macular degeneration, and among certain breast cancer populations.
