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Should I be concern by acrylamide in instant coffee?

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Let your bread dough proof longer -- the fermentation of yeast reduces the amount of asparagine in the dough, so less acrylamide is made (29). Choose dark roasted coffee and avoid instant coffee and coffee alternatives. Bottom Line: Completely avoiding acrylamide is impossible. read more

The amount of acrylamide in coffee varies greatly. A 2013 study analyzed 42 samples of coffee, including 11 instant coffees and 3 coffee substitutes (grain coffee). They found instant coffee to have 100% more acrylamide than fresh roasted coffee, while coffee substitutes had 300% more . read more

I now understand that the presence of acrylamide is due to the roasting process and so may be present in coffee of any kind, instant or not. If it is of great concern to you there are various natural coffee substitutes such as dandelion root, chicory, or roasted barley. read more

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