No Truth to Coffee Causing Cancer: Not a Major Source of "Acrylamide"

The Food and Drug Authority confirmed that moderate coffee consumption has a positive impact on health due to its antioxidant compounds. The authority announced that claims linking coffee consumption to cancer are false, specifically regarding its acrylamide content produced during the roasting of coffee beans. They revealed that acrylamide is a chemical compound that forms in high-carbohydrate starchy foods when exposed to high temperatures (above 120 degrees Celsius), which may occur in coffee during the roasting process. However, coffee is not considered a major source of dietary exposure to this substance. The Food and Drug Authority stated that some studies have indicated that moderate coffee consumption could positively affect consumer health due to its antioxidant compounds, which may help reduce the risk of developing most types of cancer.