Furan in coffee
Coffee from capsules contains more furan than conventional coffee, according to a recent Spanish study. But the threshold of human toxicity of this substance classified as potentially carcinogenic remains unclear.
Already not really green, is the coffee pod more dangerous to health than conventional coffee? That’s one conclusion of a team of Spanish researchers published last April 13 in the journal “Food Chemistry”. Highly publicized, this study highlights the presence of a significant concentration of the furan molecule, classified as carcinogenic by International Agency for Research on Cancer (IARC), an organization that depends on the WHO (World Health Organization Health). The study shows that a cup of coffee from a capsule contains on average four times more furan than the coffee cup from classic coffee.
Where does the furan come from?
The molecule of furan is a volatile organic compound. It can be found in heat treated foods such as conserves. For coffee, furan is detected at a roasting stage. For researchers in Spain, where coffee from a capsule contains more furan, it is from a combination of two factors: the pressure exerted by the machine is stronger than a conventional coffee maker thus contributing to extraction of furan and the sealed capsule prevents its elimination. It is thus found in greater concentration in the cup.
Should one consider other factors that explain this difference than the method of preparation and encapsulation in coffee industry? The study does not say. According to Jean-Pierre Cravedi, doctor of biology and an expert to EFSA (European Food Safety) “furan is mainly produced by roasting. It seems unlikely that the capsule itself or the additives present in coffee are promoting the release of furan.
What is the health risk?
Whether in the conventional coffee or capsule, the Spanish researchers are adamant: the concentrations are not hazardous to health. In 2004, EFSA (the European Food Safety Authority) has produced a report identifying the levels of furan in various foods but this does not establish a tolerable daily intake (TDI). Jean-Pierre Cravedi, who attended the report confirms: “Today no official standard exists because we lack the evidence for toxicity in humans. EFSA encourages the studies but it is not his role to lead. It is only to summarize all data collected.
The EFSA report nevertheless acknowledges the existence of a carcinogenic effect in mice. A U.S. study has estimated the tolerable daily intake for the mouse and a calculation extrapolated to humans without additional toxicological data. They estimated the tolerable daily intake of 2 micrograms per kilogram per day. A simple calculation using data from Spanish researchers: if a cup of coffee contains 10 ml of 40 micrograms of furan, a 70kg man should not ingest more than 14 cups of coffee a day from capsules to stay below the dose tolerable. A priori, do not panic, although no toxicological studies are yet available to confirm this officially TDI.
But what are the “police” doing?
Nespresso, market leader of the capsule are not panicking. “Health authorities, including the U.S. Food and Drug Administration (FDA) and EFSA, have considered furan and made no recommendation as to a maximum level not to be exceed in total food consumption. […] Nespresso regularly monitors the level of a large number of compounds in its products, including furan. “Says Nathan Nodin, in charge of communication for the group. No standard so no problem.
In the absence of TDI, EFSA still encouraged the industry to find methods to minimize the presence of furan in food. “But as it has no official standards, it is difficult to compel industry,” says Jean-Pierre Cravedi. The Spanish study shows that to reduce the concentration of furan in the cup, he would roast the beans longer at lower temperatures. Until the industry moves to the “slow roasting” anxious consumers have a more radical solution: stop drinking coffee. Whether or not a capsule, studies show that among all foods tested, one finds most furan in coffee.
