Does Decaf Coffee Actually Cause Cancer?
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Decaf coffee is beloved by many people who avoid caffeine, but a chemical commonly used to make the drink has been causing concern over its potential health risks. Some decaf coffee brands use a chemical called methylene chloride in the decaffeination process. In February, a bill was proposed in the California state legislature that would ban the use of methylene chloride in all coffee products in the state over fears it can cause cancer, among other concerns. And advocacy groups have sent petitions to the FDA, asking to eliminate four chemicals commonly found in food and drinks, one being methylene chloride.
Decaf coffee isn’t naturally free of caffeine, and there are a few processes companies use to decaffeinate coffee beans. One of them is called the European Method of Decaffeination, in which coffee beans are soaked in a chemical solution, often methylene chloride or ethyl acetate, which strips away the caffeine. The beans are then rinsed, but they can still contain some chemical residue.
What Is Methylene Chloride?
Methylene chloride is considered a potential carcinogen by the Occupational Safety and Health Administration (OSHA). In 2019, the Environmental Protection Agency (EPA) prohibited the manufacture, processing, and distribution of methylene chloride in consumer paint removers. And in 2022, the EPA assessed the health impacts of the chemical, finding links to neurotoxicity, liver effects, and cancer. It proposed a ban last year, which would prevent methylene chloride from being used in all consumer and some commercial products.
Are Small Amounts Of Methylene Chloride Still Dangerous?
Methylene chloride might be banned in products like paint remover, but it can still be found in some food items. The FDA allows decaf coffee to contain levels of methylene chloride residue up to 10 parts per million, or 0.001 percent.
Dr. Amy Lee, head of nutrition at Nucific, said that while 10 ppm seems small, she’s more concerned about the accumulative effects of methylene chloride and where it’s stored after you consume it.
“Does it get stored into fat? Or is it water soluble?” she said. “We are likely eating or drinking other foods that have a trace of similar chemicals that may have potential carcinogen risk, so everything could potentially be ‘additive.’”
The proposed bill in California has been met with opposition from the National Coffee Association, which claims on its website that “The European Method of decaffeination—using methylene chloride—is safe according to rigorous standards set by FDA, the European Food Safety Authority, and other food safety authorities around the world."
The Clean Label Project, a nonprofit that tests consumer products for contaminants, published a list of decaf brands they found to contain methylene chloride. It’s worth noting, however, that the FDA allows levels of methylene chloride residue up to 10 parts per million.
While Dr. Lee prefers caffeinated coffee over decaf, she said that if she were a daily decaf drinker, it might be a good idea to find a brand that doesn’t use this chemical.
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