Roasted coffee beans contain carcinogens

Recently, United Nations experts have found that acrylamide, which accounts for 1/3 of the total amount of cancer-causing chemicals consumed daily, is found in coffee.

In a recent new study, the World Health Organization and the Food and Agriculture Organization of the United Nations said they had analyzed food consumables in 17 countries around the world, including the UK, and developed a table.

The table shows that people who regularly eat fresh, boiled or steamed foods consume less acrylamide than those who regularly eat fried or baked foods. In general, some potato chips, biscuits and bread contain high levels of acrylamide, but recently, researchers have found that baked coffee beans also contain high levels of acrylamide.

The researchers say the content of acrylamide is proportional to the concentration of a cup of coffee and the state in which coffee beans are roasted. In addition, there is basically no difference in the concentration of instant coffee and non-instant coffee. Each kilogram of coffee contains 290 micrograms of acrylamide. Although this study did not assess the health hazards of acrylamide. However, other studies have shown that the chemical has a carcinogenic effect.