Work

Coffee and mineral oil hydrocarbons: potential dietary intake

Year: 2024

Type: article

Abstract: Levels of mineral oil hydrocarbons were measured in a large range of green and roasted coffee beans or ground powder. To better understand the consumer exposure to mineral oil hydrocarbons, the transfer to the brewed coffee was assessed under three different preparations. As a result, less than 5% of mineral oil hydrocarbons were transferred to the cup. With this low transfer rate, the coffee contribution to the mineral oils daily intake can be assessed to be very low, below 0.8% of the total exposure.

Source: Food Additives & Contaminants Part A

DOI: 10.1080/19440049.2024.2397805

Authors: Viviane Theurillat, Mathieu Dubois, Di XueFeng, Gloria Pellegrino, Giovanni Lamberti

Institution: Nestlé (Switzerland)

Language: English

Topic: Coffee research and impacts

Subfield: Pharmacology

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: hybrid

OpenAlex ID: W4402166026

FWCI:

Cites: 12

Cited by:

Related to: 10