The truth about dark roasted coffee beans causing cancer

The truth about dark roasted coffee beans causing cancer

Coffee is one of the essential drinks in many people's daily life. As for the degree of roasting of coffee, some people believe that dark roasting will produce carcinogens and cause health problems. However, is this view true? This article will reveal from a scientific perspective whether dark roasted coffee beans cause cancer.

What is a dark roast?

Before discussing whether dark roasted coffee beans cause cancer, we first need to understand what dark roasting is. Simply put, dark roasting refers to the process of processing coffee beans at high temperature for a long time. This process makes the coffee beans darker and glossier, and the taste is richer.

About the carcinogenic substance propionamide

So why do some people think that dark roasting produces carcinogens? One of the main reasons is propionamide. Propionamide is a common chemical that is widely found in foods, including toast, French fries and coffee. It is classified as a Class 2A carcinogen by the International Agency for Research on Cancer (IARC), which means "probably carcinogenic to humans." Therefore, some people are concerned about the higher levels of propionamide in dark roasted coffee beans.

Dark roasting and propionamide content

However, dark roasting does not necessarily mean higher propionamide content. In fact, the propionamide content of coffee beans tends to decrease after being deeply roasted. This is because long-term processing at high temperatures can promote the decomposition of acetone and convert it into other compounds. At the same time, any trace amounts of carcinogens that may be present are also masked in the rich and fragrant flavor.

Other influencing factors

In addition to the depth of roasting itself, there are other factors that may affect the formation of propionamide in coffee beans. For example, coffee beans that are infected with fungi during the original growth stage may contain higher levels of propionamide. In addition, the roasting temperature and time will also affect the formation of propionamide. Therefore, it is inaccurate to simply link dark roasting with carcinogenicity.

Health Benefits of Coffee

Although some people are concerned about the presence of trace carcinogens in dark roasted coffee beans, scientific research shows that drinking coffee in moderation is good for health. In fact, coffee is believed to have a variety of benefits, including antioxidant, refreshing, and improving cognitive function. In addition, large-scale epidemiological surveys have shown that moderate coffee drinking is associated with a reduced risk of heart disease, stroke, type 2 diabetes, and certain cancers.

in conclusion

In summary, from a scientific point of view, there is not enough evidence to show that deep roasting will increase the content of propionamide in coffee beans to dangerous levels. On the contrary, long-term processing at high temperatures can reduce the content of propionamide. In addition, drinking coffee in moderation is good for health and has many benefits. Therefore, we can safely enjoy the rich taste and aroma of dark roasted coffee.