Is coffee healthy? Is it not healthy? Answers to these questions depend on how much someone drinks, what kind of coffee they consume and how they make it. For example, some research indicates instant coffee might be riskier than other types.
In an article published last month, Hosna Akhgary, a pharmacology major at of McGill University in Canada explained that a compound called acrylamide lies at the heart of potential dangers linked to instant coffee. This compound is formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars when they become hot enough.
To make instant coffee, manufacturers dry roast coffee beans into a powder or crystals. Through the roasting process, asparagine – an amino acid present in the coffee – reacts with sugars to create acrylamide. Then, since instant coffee is dehydrated, its acrylamide levels becomes even more concentrated.
“Studies have shown that instant coffee can contain up to twice the acrylamide levels found in regular brewed coffee,” wrote Akhgary. “High doses of acrylamide may be carcinogenic according to animal studies, prompting organizations like the International Agency for Research on Cancer (IARC) to classify it as a ‘probable human carcinogen,’” they added.
However, Akhgary doesn’t think people should start tossing out jars of instant coffee. While it has higher levels of acrylamide, one would need to drink around 10 cups of instant coffee per day to go over the acrylamide exposure recommendations of 25 micrograms daily.
According to survey results published this February by Drive Research, just 8% of coffee drinkers reach for instant coffee to get their fix. Keurig coffee pods were the most popular choice (30%). While these might be confused with instant coffee, the pods actually contain ground coffee that can be quickly brewed.
Drip coffee (hot water slowly passed through ground coffee beans) was also popular at 29%, followed by ground coffee at 20% and French press, tied with instant coffee at 8%. Other coffee types not included on that list were espresso and pour-over.
“Espresso machines work by forcing water through finely ground beans at high pressure, creating a concentrated shot,” said Akhgary. “Pour-over coffee takes the drip method up a notch, offering better control over the brewing process, while cold brew involves steeping grounds in cold water for an extended period, resulting in a smooth, low-acid brew.”
Instant coffee, on the other hand, simply requires the addition of hot water and some stirring.
“For me, instant coffee is the go-to!” Akhgary admitted. “Many dismiss it as inferior, but it has its merits. It’s quick, easy, and affordable, which is ideal for the average university student. The slight increase in acrylamide might seem like a downside, but as long as it’s consumed in moderation, there’s no real cause for concern.”
Coffee is known to have health benefits, from helping with weight loss to supporting heart health. However, too much coffee can lead to an overload of caffeine in the body and adverse health impacts. Decaf coffee comes with its own risks as well. This March, Audacy reported on a petition filed by the U.S. Food and Drug Administration proposing that solvent used to make decaffeinated coffee be removed due to research linking it to cancer.
Again, the key to safe coffee drinking for the 70% of Americans who regularly drink it is moderation.