The following chemicals can be safely consumed in coffee, according to a new report from the American Chemistry Council (ACCC).
The ACCC report, entitled Toxicology and Pharmacology of Chemicals, was released today and was based on data from the National Institute for Occupational Safety and Health (NIOSH) and the U.S. Food and Drug Administration (FDA).
The ACS says that there are more than 40 known toxicological compounds in the coffee plant, including some that are highly toxic and have been linked to health risks.
The group also notes that coffee contains “a wide range of nutrients and phytochemicals” including caffeine, antioxidants, flavonoids, polyphenols, and polyphenolic compounds, which are used to improve immune system function.
The ACCE report, released this morning, lists the following chemicals:The chemicals in the report include compounds like caffeic acid (C18H18O2), caffeic, and caffeicid, which were not added to coffee before being used in beverages such as tea, espresso, and hot chocolate.
The chemicals were also not included in the list of chemicals that could be potentially harmful to humans from eating.
According to the report, the compounds are not toxic and do not pose a health risk.
However, because of the high concentration of chemicals in coffee and the fact that the coffee is processed, it is possible for some of these chemicals to enter the body and interfere with other chemicals, the report states.
Additionally, some of the compounds in coffee may have a tendency to interact with one another, increasing the concentration of those chemicals in a coffee.
This means that there could be a potential for a “combination of compounds that could combine to be harmful,” according to the ACCC.
“Some of the chemicals found in coffee are also commonly found in the foods we eat and are in the form of monosaccharides, oligosacchines, and phospholipids,” the report continues.
“Some of these compounds may be toxic to humans and could increase their concentration in the body.
It is important to understand the risk of exposure to these compounds and to seek out other foods that are safe for consumption.”