In recent years, the topic of acrylamide in foods, and especially coffee, has sparked much interest and some concern. But should we really be concerned when we drink coffee?
In this article we will explore:
In this article we will explore
The goal is to provide an up-to-date, balanced overview, with references to the main scientific research, without unjustified alarmism.
1.What is acrylamide?
Acrylamide is a chemical that forms unintentionally during high-temperature cooking processes in carbohydrate-rich foods, particularly when the Maillard reaction (the “browning” caused by the interaction between reducing sugars and amino acids, particularly asparagine) is activated.
– European Food Safety Authority
In fact, EFSA reports that acrylamide has “probably been present in foods since cooking began”.
While international agencies (IARC, NTP, EPA) consider acrylamide as a probable human carcinogen (Group 2A).
While international agencies (IARC, NTP, EPA) consider acrylamide as a probable human carcinogen (Group 2A).
– Cancer Epidemiology, Biomarkers & Prevention, Critical Reviews in Food Science and Nutrition
2. How it forms and why in coffee
In the Maillard reaction, acrylamide can be formed at temperatures above 120°C, in the presence of reducing sugars and the amino acid asparagine.
– ResearchGate, SAGE Journals, U.S. Food and Drug Administration
Just to be clear… you know when toast turns brown or meat caramelizes on the surface? That’s when acrylamide is created.
In coffee, acrylamide is generated during the roasting process of the beans.
In particular, the highest peaks of acrylamide formation are often observed in the early stages of roasting (“light roast” or “beginning roast”), because the Maillard reaction is active and not yet too destroyed by thermal degradation.
– ScienceDirect e SAGE Journals
If the roasting continues further towards medium and/or dark, some of the acrylamide may degrade or react with other substances, thus reducing the final content.
However, the level of acrylamide in the final product depends not only on the level of cooking, but also on the type of bean, the residual moisture, the size of the bean and the cooling protocol.
But there is also another very important fact to mention to get the complete picture of the situation: in the cup of coffee, whether espresso or filter, this substance analyzed is very low, diluting with water and partially evaporating during the preparation of the drink.
To give you an idea, a study cited by Sprudge speaks of about 0.45 µg (milligrams) of acrylamide per cup, while much higher amounts are found in other so-called “baked” foods.
3. Is it really carcinogenic?
In high-dose studies in mice, acrylamide induced tumors in various organs and showed mutagenic capacity (via its reactive metabolite, glycidamide).
– ResearchGate, Istituto Nazionale Tumori e SAGE Journals
Current risk assessments are based on this, but it is important to emphasize that the doses administered in experiments are often much higher than ordinary human exposures.
Even more recent research (2023/2025) continues to emphasize that the evidence is inconclusive, and any observed positive relationships are weak, occasional, or limited to specific subgroups.
– SAGE Journals, PMC , MDPI
The National Cancer Institute (NCI) further states that, although acrylamide is converted in the body to glycidamide, which can damage DNA, epidemiological studies have not provided consistent evidence that dietary levels are associated with any definite cancer risk.
And yet, the American Cancer Society, in “Coffee and Cancer: What the Research Really Shows,” reports that large studies from 2011 and 2014 summarized “inconclusive” human evidence about the association between dietary acrylamide and cancer.
In general, the prevailing view is that:
If an effect exists, it is very weak and may be confounded by exposure estimation errors, confounding factors, individual variability, etc.
It is also interesting to note the “coffee paradox”: although coffee contributes to acrylamide exposure, several observational studies show, on the contrary, an inverse, or protective, association between coffee consumption and certain cancers, such as liver or uterine cancer, or a reduction in their overall mortality.
– American Institute for Cancer Research, PMC
4. Sources of acrylamide in the Mediterranean diet (besides coffee)
In an “average” Mediterranean diet, acrylamide is consumed from various sources, particularly starchy or sugary foods cooked at high temperatures.
Here are the main ones:
- French fries, chips, and baked potatoes, which represent one of the major contributors in many populations.
- Toast, breadsticks, croutons, biscuits, toasted breakfast cereals, crackers, baked goods in general (especially if well browned)
- Sweet baked goods (biscuits, rusks, cakes) cooked at high temperatures
- Olive oil and vegetables are not primary sources, but in preservation processes (e.g. candied olives, olives in brine with thermal processes)
– American Institute for Cancer Research, U.S. Food and Drug Administration, Cambridge University Press & Assessment
Confirming once again that coffee contributes in smaller quantities, we find a review in “A Review on Acrylamide in Food: Occurrence, Toxicity, and Mitigation” which recalls that starchy foods subjected to hot cooking constitute the main sources of ingestion.
Therefore, from a “macro-dietary” perspective, the contribution of coffee is only a part (and often not the dominant one) of the total exposure to acrylamide.
5. Is dark roast safer? Why it’s a myth
A common claim is that “the darker the coffee, the less acrylamide it contains,” and therefore that “dark” roasts are safer.
But this simplification is misleading.
Here’s why:
a. Non-monotonic trend
As mentioned, the formation and degradation of acrylamide occur during roasting: in the early stages, the Maillard reaction favors its formation; however, with higher temperatures and times, some of the acrylamide can degrade or react with other molecules. Therefore, the relationship “the darker the roast, the less acrylamide” only holds within certain limits; it is not universal.
b. Other hazardous compounds
A very dark roast can promote the formation of other potentially irritating or toxic molecules, such as reactive volatile aromatic compounds, furans, and polycyclic aromatic compounds. Therefore, reducing acrylamide does not automatically make coffee “safer” in every respect.
c. Loss of quality and aromatic complexity
Overly dark roasts can degrade aromas, volatiles, and desirable coffee profiles, altering the overall experience (it’s not just a chemical issue).
d. Variation by type of grain
The botanical variety and the chemical composition of the bean (sugar content, moisture, size) significantly influence its behavior: two different beans at the same temperature can have different acrylamide concentrations. Therefore, there is no “single roast” that guarantees a reduction in the substance for every coffee variety.
e. Typology in the preparation of the drink
Even after roasting, the grinding method, contact time with water, dosage, and extraction method (espresso, filter, cold brew, etc.) can influence the actual amount of acrylamide delivered to the cup.
Ultimately, talking about “dark roast = safer” is an oversimplification. A well-tuned roast, with time/temperature controls, seems more sensible than “darkening the beans to the maximum.”
6. Conclusions and practical advice
There is no convincing human evidence that dietary acrylamide, at typical doses, causes a known or significant increase in cancer risk.
However, since acrylamide is considered a potential risk (classification “potential”), it makes sense to adopt limitation strategies when possible, especially in industrial processes and in food choices in general, not just considering coffee.
In the case of coffee, the “additional” risk from acrylamide is probably modest and is, in part, offset by beneficial compounds (antioxidants, polyphenols, other protective mechanisms).
So there’s no point in demonizing coffee for this reason.
For blog readers, it’s helpful to remember that the real “risk” to monitor is overall behavior: lifestyle, consumption of ultra-processed foods, smoking, environmental exposures, etc. Acrylamide is a (potentially important) piece of the puzzle, but it’s not the only one, nor the strongest.
Main sources consulted:
- EFSA, Scientific Opinion on Acrylamide in Food (2015)
- IARC Monographs, Some Industrial Chemicals (Vol. 60, 1994)
- National Cancer Institute (NCI), Acrylamide and Cancer Risk Fact Sheet
- American Cancer Society, Coffee and Cancer: What the Research Really Shows
- Food Chemistry, LWT – Food Science and Technology, Critical Reviews in Food Science and Nutrition
- FDA, Survey Data on Acrylamide in Food
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