When food is cooked at high heat, the chemical acrylamide is formed during the reaction. This chemical is odorless and has negative side effects.
Many foods contain acrylamide, and this includes coffee. Occupational settings can expose us to high levels of this chemical, and it can have neurotoxic effects. Different coffee species do not differ significantly in acrylamide content. However, coffee substitutes, brewed coffee, and instant coffee can all differ.
AuthorityDiet.com explains whether acrylamide in coffee is a health risk or not, with the infographic below.
