“Warning: This product contains chemicals known to the State of California to cause cancer. Info at www.p65warnings.gov.”
Posted to comply with the California Law but science does not support that acrylamide ends up in the cup of coffee. During the roasting process, acrylamide is a by product of conversion from green to roasted. But a chemical reaction occurs eliminating the acrylamide.
Though the biggest reason to not cut out your coffee is because of how much acrylamide it contains relative to many other roasted, fried, and baked foods. ***REALLY REALLY LOW***
Starbucks, Folgers, 7-Eleven, and Dunkin’ Donuts all have been reported as having between 5 and 13 ppb (parts per billion) of acrylamide, per FDA testing.
Dark roast coffee is better for you. It contains less acrylamide than light and medium roasts. This may seem counterintuitive because dark beans are roasted more, but that’s because acrylamide is highest during the intermediary stages of roasting.
It’s called the Maillard reaction, which is the chemical reaction that takes place between sugars and certain amino acids when cooked.