A California judge ruled that coffee companies must display a warning that coffee carries a cancer risk. This was due to the discovery that acrylamide, a substance naturally produced during the coffee roasting process, increased cancer-risk in rodents when fed to them in mega quantities.
NCAU (National Coffee Association USA) issued a statement in response to the judge’s decision saying:
“Coffee does not increase the risk of cancer. In fact, coffee drinkers have a lower incidence than non-coffee drinkers of several of the most common cancer types… More than 500 published, high quality peer-reviewed human studies, covering several million people, concluded that no connection exists between coffee and cancer. In fact, studies instead show that coffee drinkers have lower rates of diabetes, Alzheimer’s disease, dementia, Parkinson’s disease, high blood pressure and overall mortality than non-coffee drinkers.”
NCAU noted that acrylamide forms in foods naturally as an unavoidable by-product of the browning process. Hundreds of such foods include bread, cereals, and cooked vegetables.