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Levels Of Carcinogenic Compound In Coffee Vary Depending On Brewing Method

April 14, 2011: 10:23 AM EST
A study by Spanish researchers has found higher concentrations of the carcinogenic coffee compound known as furan in espresso and lower concentrations in coffee made in a drip coffee maker. Coffee prepared in drip machines is lower in temperature and brewed more slowly, the researchers found, allowing the furan to evaporate, lowering the concentrations. Furan levels in espresso range from 43 to 146 nanograms/milliliter. Coffee made in drip coffee makers, both regular coffee (20 to 78 ng/ml) and decaffeinated coffee (14 to 65 ng/ml) have significantly lower furan levels. The researchers stress, however, that the levels of furan found in all of the variations are considered "safe" to health.
M.S. Altakia, et al. , "Occurrence of furan in coffee from Spanish market: Contribution of brewing and roasting", Food Chemistry, April 14, 2011, © Elsevier B V
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