Humans also metabolize acrylamide differently, so you’re exposed to a lower dose of the chemical when your body breaks it down ( 20). However, the doses given to animals have been 1,000–100,000 times larger than the amounts humans are exposed to through diet. Studies in animals have also repeatedly shown that high amounts of acrylamide can cause cancer when eaten. Workplace exposure to very high doses of acrylamide can cause nerve damage and disorders of the nervous system ( 13, 14). Yet, as is often the case in nutrition, the devil is in the dose. SUMMARYĪcrylamide is a potentially harmful chemical formed during the coffee bean roasting process. There’s no way to remove it from coffee, so when you drink it, you’re exposing yourself to the chemical ( 19). What is known is that when coffee beans are roasted, acrylamide is formed.
This reaction occurs when sugars and amino acids are heated above 248☏ (120☌) ( 17, 18). Scientists believe the acrylamide in food is a product of the Maillard reaction. In 2002, Swedish scientists also discovered the compound in a wide range of foods, including baked goods and coffee ( 16). It’s also thought to increase cancer risk ( 13, 14, 15).Įvery day you’re exposed to acrylamide through smoking and secondhand smoke, as well as personal care products and household items. Overexposure at work can cause damage to your nervous system. It’s used to make plastics and treat wastewater, among other things. The chemical acrylamide, or acrylic amide, is a white, odorless, crystal compound.
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