In regards to acrylamide, there is good news and bad news. The good news is that, for most people, coffee does not represent the greatest source of exposure to acrylamide. This often is more likely to come from things like fried potato products like French fries or baked breads. The bad news is that acrylamide is a proven carcinogen and if your consumption of coffee is high, then this can represent a significant problem with the potential of long-term damage to your health. Apart from its carcinogenic properties, this compound has also been linked to nervous system and fertility disorders. Fortunately, there are ways to reduce these levels in your favorite cup of java.
Drink Less – but Beware the Alternatives!
One obvious way to reduce your exposure to acrylamide is simply to drink less coffee every day, although for some people who are really hooked on America’s favorite stimulant might find this really hard! Keep in mind, though, that some of the alternatives can get you into trouble, too! Postum, a popular coffee substitute, is made from roasted grains and is unsurprisingly even higher in acrylamide than coffee itself!
Brew It!
If cutting down on the java is an option that you just don’t want to think about, then keep in mind that simply taking the time to brew your coffee is going to help reduce acrylamide levels, since ground coffee beans have higher concentrations than the brewed coffee product. Avoid instant coffees whose levels are significantly higher.
Be Brand-Conscious
While this evidence is based on just a few FDA tests and may not represent the full picture, it appears that there is a difference in acrylamide levels between the different brands, with Folgers and Taster’s Choice being highest in the concentrations and Yuban being by far the lowest. However, this could also be an issue of lot-to-lot variation as well and may not be an accurate assessment.
Go for the Dark Roasts
This may sound counter-intuitive, but studies done both by the FDA as well as the European Commission have consistently shown that dark roasts are actually lower in acrylamide levels than beans that have been roasted in the regular manner. Light-roasted coffee, on the other hand, has the highest concentrations. This is apparently because acrylamide levels tend to rise at the beginning of the roast process but then decline steeply as the process continues.
So if you love your coffee but are concerned about the amount of exposure to acrylamide that you are undergoing, then do consider the brand, type of roast and method of preparing it carefully. The guidelines listed above can help greatly reduce acrylamide levels in your coffee so you can enjoy your java without worry.
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