Cancer & Acrylamide in Your Coffee
When coffee beans are roasted, acrylamide forms as a byproduct, it is in the cooking process. This byproduct is what scientists have determined could be cancerous in high doses. Again, coffee consumption is associated with a lower risk of several types of cancer, and not to mention the dose in coffee does not seem to trouble researches.
March 28, 2018, a California judge ruled that Starbucks and other coffee shops will have to include warnings saying it contains a substance that could cause cancer.
It’s also one of the many chemicals in cigarette smoke, though in higher amounts than produced in coffee-making. The amount of acrylamide in coffee shows no evidence of danger.
At least one major review of studies found that the more coffee that people drink, the lower their risk of liver cirrhosis or liver cancer. And a review of more than 200 studies found that people who drank three or four cups of coffee a day were 19% less likely to die from cardiovascular disease. Heavy coffee drinkers have an 18% reduced risk of cancer overall, according to one large study, and some data indicates that coffee drinkers may be less likely to have oral or pharyngeal cancer or advanced prostate cancer.
Bottom line, be aware that this by-product is in your coffee, however the risks are lower than the benefits of coffee.
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