Coffee causes cancer? About the roasting degree of coffee, which is the health of deep-roasted coffee? is it harmful?

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Is coffee at risk of causing cancer?

Us officials require coffee to be warned of carcinogenics. self-baking coffee is popular in coffee shops in recent years. How can it be roasted healthily? Consumers are in a panic. Coffee experts all suggest that it is better to roast light or medium roasted below 185C after explosion.

Drinking coffee is all of a sudden good for your health, and suddenly it can cause cancer and make consumers confused. There needs to be an idea: any food that is overheated and conditioned will change qualitatively, not to mention coffee beans and French fries. However, according to the number of cancer caused by acrylamide announced in the United States, there will be a problem only if you drink at least 17 kilograms of coffee or more than 100 cups of coffee a day. I believe there is no such madman in the world.

If consumers want peace of mind, they can ask the store to stir-fry coffee beans only in an explosion or after the temperature is 185 degrees Celsius. This is what experts call shallow roasting or shallow roasting coffee, roasting above 190 degrees in the middle, roasting in the middle and deep roasting above 200 degrees. Stir-frying to 215 degrees is re-baking, and coffee beans with milk are roasted above, so it is safest to drink shallow and medium-roasted coffee as far as possible.

It is best to stir-fry the coffee beans as soon as they are fried, and the temperature is between 180 and 194 degrees C. at this time, the chlorogenic acid of the coffee beans will not be cracked into benzoyl, which is not good for the body, and it is also rich in multiple levels of acidity, and the taste effect is also the best. this is the current mainstream of roasting-light roasting or light roasting coffee.

Experts all suggest that it is best not to stir-fry coffee beans to more than 200 degrees Celsius. At this time, the coffee beans crackle and all the oil comes out. Not only does the chlorogenic acid change, but the caffeine also triples, and the bitterness is completely relieved, which is even less conducive to health.

What is acrylamide (Acrylamide)?

At high temperature, the amino acids in the food react with reducing sugars by Mena reaction, giving the food a special flavor and color, but this reaction will also promote the formation of acrylamide, especially under the heating conditions of more than 120℃, the food contains "asparagine (asparagine)" and "reducing sugars" (glucose, fructose, lactose. Will form "acrylamide", which is more common in high-temperature fried or baked starchy foods.

Does acrylamide really cause cancer?

At present, the International Agency for Research on Cancer (International Agency forResearch on Cancer, IARC) of the World Health Organization (WHO) classified acrylamide as 2A-a carcinogen that may cause cancer in humans in 1994, which means that the substance has been shown to be carcinogenic to experimental animals, but there is no sufficient evidence to increase the risk of cancer in humans.

At present, in the world, with the exception of California in the United States, other countries only remind the public and operators to pay attention to their intake, and there is no relevant limit standard, and Taiwan only adopts the recommended value and does not require additional warning measures. The biggest reason is that there are too many kinds of food, and the content of acrylamide will vary with the process conditions such as different food composition, heating temperature and time.