Acrylamide in Coffee: Is Your Starbucks Safe?

Starbucks argue that the levels of Acrylamide in coffee are not harmful and that the benefits of coffee outweigh the risks.

Starbucks and Acrylamide

Acrylamide forms in coffee during the roasting process. A lawsuit was filed against Starbucks and other coffee companies in California, citing Proposition 65, which requires businesses to warn consumers about chemicals that could cause cancer or reproductive toxicity. The Council for Education and Research on Toxics (CERT) argued that coffee companies should either remove acrylamide from their products or provide warnings to consumers. Starbucks and other defendants argued that the levels of acrylamide in coffee are not harmful and that the benefits of coffee outweigh the risks. In California, a judge ruled that coffee outlets must inform customers that their product could cause cancer due to acrylamide. A possible carcinogen has been found in 59 freshly made coffee samples of 20 brands, including Luckin and Starbucks.

Proposition 65 Warning Sign in Starbucks (A requirement for all california locations)

Starbucks' Stance

Starbucks has maintained that the levels of acrylamide in their coffee are not harmful. The National Coffee Association, representing Starbucks, has stated that coffee has been shown to be a healthy beverage and that cancer warning labels would be misleading. Starbucks has also complied with California Proposition 65 by posting warnings about acrylamide in their California stores.

What is Acrylamide?

Acrylamide, a white, odorless, crystalline solid is soluble in water and organic solvents and primarily used to produce polyacrylamides for water purification and papermaking. First prepared in 1949 by Otto Bayer, it gained attention in 2002 when discovered to form in cooked foods, particularly starchy ones heated above 120°C (248°F); while classified as a probable carcinogen, Cancer Research UK suggests dietary acrylamide is unlikely to cause cancer in humans. Although a complete ban is absent, the European Commission has implemented restrictions on acrylamide in food, recommending investigations into levels exceeding indicative values in 2011, and it is banned in plastic materials contacting food in the EU, whereas Australia and New Zealand have no set levels for acrylamide in food sales.

What Brought Acrylamide to the FDA's Attention?

The FDA began monitoring acrylamide levels in food after it was first detected in certain foods in April 2002. The Center for Food Safety and Applied Nutrition (CFSAN) monitors contaminant levels in foods, including acrylamide, to inform FDA actions and protect public health. This monitoring includes testing various U.S. food products and assessing consumer exposure to acrylamide through food.

Why Acrylamide is Bad

Acrylamide's potential carcinogenicity is a major concern. The International Agency for Research on Cancer (IARC) classifies acrylamide as a Group 2A carcinogen, meaning it is probably carcinogenic to humans. Acrylamide is metabolized into glycidamide, a genotoxic compound that can cause gene mutations and tumors.

What Acrylamide Does to the Body

Acrylamide is known to have toxic effects, particularly on the nervous system. Exposure to high concentrations can cause neurotoxicity, leading to symptoms like muscle weakness, numbness in the extremities, sweating, and unsteadiness. Both the U.S. National Toxicology Program and the Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives (JECFA) consider acrylamide a human health concern. Studies on animals have shown that high doses of acrylamide can cause cancer.

How Does Acrylamide End Up In Our Food?

It's important to note that acrylamide isn't an ingredient that Starbucks or other companies"decide to use." It's a natural byproduct of the coffee roasting process. However, strategies exist to reduce its formation. These include:

Using Arabica beans: Arabica beans have lower acrylamide levels than robusta beans. Starbucks uses 100% Arabica beans.

Darker Roasts: Roasting beans longer can actually reduce acrylamide levels.

Lower temperature: Processing (temperature and duration) Temperature generally increases acrylamide levels in French fries more than cooking time; frying above 175°C can lead to greatly increased levels.

Mitigation strategies: Some strategies are being used by industry. The FDA has developed a Guidance for Industry that outlines strategies to help growers, manufacturers, and food service operators reduce acrylamide in the food supply.

Enzymatic treatments: Innovative interventions proposed for acrylamide control in coffee such as enzymatic treatments of raw material, vacuum or steam roasting.

Selecting raw materials: Consequently, selecting raw materials with few precursors is an effective approach to reducing the final acrylamide content.

General Guidelines for Lowering Acrylamide Intake from Coffee

Given these points, when choosing a coffee shop, consider those that:

Choose Arabica beans: Arabica beans generally have somewhat lower acrylamide levels compared to robusta beans.

Opt for darker roasts: Acrylamide forms early in the roasting process but is broken down during later stages. Darker roasts have less acrylamide than lighter roasts.

Avoid instant coffee: Instant coffee tends to have higher acrylamide levels compared to brewed coffee

Select brewed coffee over espresso: Espresso-based drinks may have higher acrylamide content due to the finer grind and lack of filtering

Home Brewing Brands Options:

Purity Coffee: Known for high antioxidant levels and rigorous testing for mold and mycotoxins. Purity Coffee was found to have antioxidant levels 65% higher than other organic coffee brands.

Holistic Roasters' Biodynamic Coffee: Uses regenerative farming practices.

All their single origin Arabica coffee beans are shade grown using regenerative organic farming practices that improve soil’s natural fertility while eliminating the need for pesticides, herbicides, fungicides, and chemical fertilizers.

Fabula Coffee: Offers diverse, flavorful, tested roasts.

Fabula is tested for +350 chemical compounds, toxins and mold at the best independent laboratories and It's guaranteed clean.

Note: This article is for informational purposes only and does not substitute professional medical advice. Leave a comment below.