In a California court ruling, 91 companies in the country that produce coffee in various varieties must now indicate on their packaging that the use of the product poses a risk of cancer. The reason is the presence of acrylamide in coffee, which is actually found in all types of coffee. And it is actually recognized by the American Cancer Society as a powerful carcinogen, but the devil, as usual, is in the details.
Acrylamide is an interesting, one might say, symbolic substance, one of the signs of the "Maillard reaction", during which amino acids and sugar interact. In the case of coffee, it goes when roasting beans, but the same can be observed when baking pastries, frying potatoes, baking pizza, etc. Wherever a dark crunchy crust forms on food, harmful acrylamide builds up and builds up.
Its harm, as a carcinogen, has been proven in laboratory conditions, so the court considered it necessary to warn coffee consumers. But not steaks or chips, and in fact in these refried potatoes the acrylamide content reaches 3900 μg / kg. Toasted white bread has 161 mcg / kg, rye toast 205 mcg / kg, and coffee beans only 179 mcg / kg, or about 0.45 mcg per cup. That is, a sandwich with coffee in this respect is 10 times less harmful than a portion of chips of the same weight.
The presence of acrylamide in food was discovered in 2002, and almost all human studies since then have found no consistent pattern between eating such "contaminated" food and cancer. And the experimental mice were stuffed with doses of acrylamide 10-100 thousand times more than in human food in order to achieve intelligible results. So, without a doubt, coffee is a carcinogen, but you shouldn't be afraid of it.