他的结论没有问题。但是表达不当。不是因为过滤，是因为加热分解。

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Chart: Average acrylamide levels in selected coffees (in parts per billion, or ppb)

Brand	Not instant	Instant	Dark Roast	Regular Roast	Brewed
Folgers	314	458	237	346	10
Maxwell House	215	218	201	223	6
Chock full o'Nuts	201	NA	191	212	NA
Starbucks	149	NA	132	158	9
Hills Bros	135	NA	NA	135	NA
Yuban	51	NA	NA	51	NA
Café Bustelo	142	NA	138	NA	6
Medaglia D'Oro	168	NA	164	NA	6
Taster's Choice	272	353	NA	NA	7
Nescafé	NA	471	NA	NA	6
7-Eleven	NA	NA	NA	NA	6

The average amounts of acrylamide in the chart above have been calculated by HealWithFood.org based on data released by the FDA. The FDA has cautioned that the acrylamide values it has reported for various foods and drinks are exploratory and only cover cover a limited number of food categories, products, and brands. In addition, they do not generally address unit-to-unit variation or lot-to-lot variation.

Sources:
1. Contribution to Dietary Acrylamide Exposure by Food Categories, FDA 2002 and 2003 Tested Foods, USDA 1994-98 CSFII
2. Mucci, LA, et al (2005). Acrylamide intake and breast cancer risk in Swedish women. Journal of the American Medical Association 293 (11): 1326-7.
3. Survey Data on Acrylamide in Food: Individual Food Products. U.S. Food and Drug Administration (FDA). December 2002; Updated March 2003, March 2004, June 2005 and July 2006.
4. Summa, Carmerlina, et al (2006). Impact of the roasting degree of coffee on the in vitro radical scavenging capacity and content of acrylamide. European Commission and Nestlé Product Technology Centre.

Source: http://www.healwithfood.org/articles/coffee-acrylamide-levels.php#ixzz3KZiPC1wA