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Cancer chemical found in coffee |
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Written by Madhuparna
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Friday, 13 June 2008 |
 Coffee is responsible for as much as a third of daily consumption of the cancer-causing chemical acrylamide,a recent research by the United Nations has found.Acrylamide is produced during cooking particularly high temperature processes such as frying and roasting.
In a recent research carried out jointly by two UN agencies-the World Health Organisation and the Food and Agriculture Organisation it has been found that those who consume fresh, boiled or steamed food generally consume far less acrylamide than people who eat fried or roasted meals.
Some of the highest levels are found in chips, crisps, biscuits and bread, but it has now emerged that roasting coffee beans also produces significant amounts. The level of acrylamide in a cup of coffee depends on how strong it is and how the beans are roasted. There is little difference between concentrations in instant and ground coffee — both about 290 micrograms per kg — because the chemical is a product of the roasting of the beans rather than any subsequent processing.Experiments have showed that high percentage of acrylamide in human body can cause cancer as well as generate reproductive disorders. The level of roasting makes a difference, however. Separate research has established that acrylamide levels peak in medium-roast coffee, are lower in the half-roast variety and drop off when beans become dark roast.
From ancient days coffee is considered as an energy drink and nowadays drinking coffee has turned into a habit.To get relief from depression people round the globe, particularly those working for long hours drink coffee.But drinkers should restrict their drinking habits as the chemical acrylamide content in the coffee may cause cancer.Its better to have either black coffee with beans properly roasted or better to switch into the habit of drinking tea.What say!!
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Last Updated ( Saturday, 11 December 2010 )
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