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
