BANGKOK, Sept 9 (TNA) – Acrylamide in coffee emerges naturally during bean roasting and is not harmful to consumers, according to the Food and Drug Administration.

The FDA responded to the reports that acrylamide was found in 12 brands of roasted coffee products and 15 brands of instant coffee. The compound was detected in various amounts, with the highest one at 954.47 micrograms per kilogram which breached the safe threshold of the European Union.

 

In fact the Codex Alimentarius Commission which implements the Joint FAO/WHO Food Standards Program and the EU have not set the maximum level of the compound in each kind of food. The safe thresholds of 400μg/kg for roasted coffee and 850 μg/kg for instant coffee are only benchmark levels used for quality control in food processing.

 

Full story: https://tna.mcot.net/english-news-1014191

 

-- © Copyright Thai News Agency 2022-09-09

 

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Never heard of the stuff before 

 

https://www.fda.gov/food/chemical-contaminants-food/acrylamide

 

https://www.healthline.com/nutrition/acrylamide-in-coffee

Edited September 9, 20223 yr by Bluespunk

Acrylamide can form naturally from chemical reactions in certain types of starchy foods, after cooking at high temperatures. Some foods with higher levels of acrylamide include French fries, potato chips, foods made from grains (such as breakfast cereals, cookies, and toast), and coffee.

It's safe until it isn't ..

 

That's why you do not eat burnt toast.

https://www.food.gov.uk/sites/default/files/media/document/acrylamide.pdf

On 9/13/2022 at 2:42 PM, rickudon said:

That's why you do not eat burnt toast.

And my mother's excuse was that burnt toast will give you better singing voice ????

Of all the coffee producing countries in the world, and all the coffee consuming countries, why is this subject of such concern to Thailand?

 

 

Going by the article, it isn’t.