What is acrylamide? Is it true that coffee and cocoa contain this toxin?

Do you know the amount of acrylamide in Caffix coffee substitute? Also in Mt Hagen decaf instant coffee?

What about coffee substitutes like those made from roasted grain? On my jar of Caffix it has a prop warning but does not list the amount of acrylamide in a serving size . I have not received my jar of Persal or Postum yet, so I don't know about those.

I just bought a coffee substitute (Cafix) as I am trying to cut down on coffee. I even like it. However, it has the California warning label for Acrylamide. I tried to find out how much acrylamide a tsp contains but failed. I did find an article (https://pubmed.ncbi.nlm.nih.gov/24325083/) that looked at coffee and coffee substitutes. It said the highest concentrations of acrylamide were found in coffee substitutes. It might be worth looking into this more and mentioning it.

please pay more attention to your denominators - few will follow your assumingly unintentional slight of hand to 40 mcg/KG of popcorn... that's a lot of popcorn....... vs a serving.. which is ? i am guessing a lot less...

Thank you so much for addressing the issue of acrylamide in popcorn. I am microwaving (1000 watts) in a glass container (without oil) for just under 2 minutes--stopping just before the popping slows down, hoping for acceptable levels. Slightly undercooking does waste more kernels and makes the popcorn less crunchy (a tiny bit chewy) but at least it's a salty snack that isn't too harmful.

I’m wondering about air-popped popcorn. (I’m assuming that “conventional’ means popped in hot oil.)

How much acrylamide when using a hot air popcorn maker with plain popcorn? Does conventional cooking include the hot air popcorn maker?

What about prunes themselves? Any harm in eating the fruit?

What about microwaving potatoes?

What about sweet potatoes? Are they the same as red or purple skinned?

It says yellow fleshed is best. The primary potato people eat is the white. What about white potatoes?

Regarding your references to "yellow-fleshed" potatoes as compared to red and purple varieties, I assume you're talking about "yellow-skinned" compared to red-skinned and purple-skinned. The "flesh" of all potatoes is white, isn't it? And where do brown-skinned potatoes, like Idahos, factor in?

What about organic coffee?

What about pressure cooking potatoes like in an instapot? How much acrylamide does this produce?

Does it make any difference if the coffee is organically grown?

The scientific findings linking low or even medium doses of acrylamide to cancer are few and largely limited to non-human studies, only some of which suggest direct causality. In contrast, we see a growing body of diverse types and sources of evidence that coffee consumption – acrylamide and all – reduces the risk of certain cancers, type 2 diabetes, coronary artery disease, and other illnesses, largely in a dose-dependent fashion. I am not suggesting that coffee is an unqualified good or that its net positive and negative impact does not vary across individuals with different genetic and environmental backgrounds. On the other hand, California’s position on coffee needs to be analyzed in terms of the sociology of the use of scientific findings, where you will see many cases of bad judgment, this one included.

Regarding prop 65 I have found that "more stringent" than federal standards is an understatement. For example prop 65's limit for lead is 1000 times lower than federal. One thousand!

That's why there's a long drawn out court battle by an activist group over all the specific chocolate bars that even Consumer Labs had listed as passing the contamination test. So in addition to all coffee, every dark chocolate product no matter how practically safe, would have a prop 65 warning on it.

It is getting ridiculous because I see it on non-consumables as well, like shelving and any commercial place for whatever reason (I don't mean factories spewing fumes either, just shopping places, apartments, etc)

Although I never touch them, my wife eats a lot of potato chips. I've never seen a warning on any potato chip bag although we live in California. There's hysterical warnings about everything else, including the propane we need for cooking, so how have potato chip manufacturers managed to escape the warning mandate? I also never touch fast food, but wonder if anyone has ever been asked, "Would you like a warning with your fries?"

Raw cocoa would not contain acrylamide as it has not been heated correct?

Another source of acrylamde is prunes and prune juice. It's a little scary how much they contain, particularly if you're as fond of them as I am!

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3118507/

How much of this is present in Raw Cacao nibs?

I buy cocoa 'nibs' (cacao) Most of the brands out there claim to be 'raw', which means they haven't been processed at high temperatures. I would assume that these would be fairly low in acrylamide?

Why/how is acrylamide present in roasted nuts?

I think it would be worth mentioning that you can get chocolate made from raw cocoa and that would not contain acrylamide. Can consumer lab comment on this?