When coffee is not stored correctly, it can accumulate mycotoxins—toxic compounds produced by mold growth. While it's important to note that most individuals are exposed to trace amounts of these mycotoxins in various foods, in coffee, the levels are typically below established safety limits.

Historically viewed with skepticism, coffee is now recognized for its numerous health benefits. However, concerns have been raised regarding the presence of potentially harmful chemicals, such as mycotoxins, in coffee. Some individuals assert that a significant portion of commercially available coffee contains these mycotoxins, potentially elevating your risk of developing certain health issues.

This article delves into the topic of mycotoxins in coffee and helps clarify whether these should be a cause for concern.

Understanding Mycotoxins

Mycotoxins are toxic compounds produced by molds, which are minuscule fungi that can develop on various crops, such as grains and coffee beans, particularly if they are not stored properly. These harmful substances pose a risk of poisoning when consumed in significant quantities and can lead to long-term health issues. In fact, mycotoxins are responsible for indoor mold contamination, often found in older, damp, and poorly ventilated structures.

Interestingly, while some mold-produced chemicals can be detrimental to health, others have beneficial uses as pharmaceuticals. Notable examples include the antibiotic penicillin and ergotamine, an anti-migraine medication that also serves in the synthesis of the hallucinogen LSD.

There are numerous types of mycotoxins, but those most pertinent to coffee cultivation include aflatoxin B1 and ochratoxin A. Aflatoxin B1 is recognized as a carcinogen with various adverse effects on health, while ochratoxin A, although less researched, is suspected to be a weak carcinogen that may adversely affect kidney function.

It is vital to recognize that individuals are frequently exposed to minute amounts of harmful substances, including mycotoxins. Fortunately, the liver has the ability to neutralize these toxins, preventing their accumulation in the body as long as exposure levels remain low.

Trace Levels of Molds and Mycotoxins in Coffee Beans

Numerous studies have revealed the presence of measurable mycotoxins in various coffee beans, both in their raw and roasted forms, as well as in brewed coffee:

• A significant 33% of green coffee beans sourced from Brazil showed low levels of ochratoxin A.
• In Portugal, 18% of brewed coffee from commercial beans tested positive for ochratoxin A.
• Aflatoxins were identified in green coffee beans, with decaffeinated varieties exhibiting the highest concentrations. Interestingly, roasting these beans led to a reduction of mycotoxin levels by approximately 42–55%.
• While 27% of roasted coffees contained ochratoxin A, it is noteworthy that considerably higher amounts were detected in chili.

Research indicates that mycotoxins are present in a significant portion of coffee beans, making their way into the final beverage. However, a study from 2021 concluded that there is no substantial historical evidence to suggest that ochratoxin A poses acute toxicity when consumed through coffee or other food sources. Moreover, the levels found are well below established safety limits.

It is completely understandable if the notion of consuming toxins in your food or drinks is unsettling. However, it's important to recognize that toxins, including mycotoxins, are ubiquitous, making absolute avoidance impossible. One study suggests that mycotoxins can be found across nearly all food types, with almost everyone's blood testing positive for ochratoxin A at some level. Remarkably, it has also been detected in human breast milk.

Other common foods and beverages, such as grains, raisins, beer, wine, cereals, dark chocolate, and peanut butter, also exhibit measurable yet acceptable levels of mycotoxins. This implies that while you may be consuming and inhaling various toxins daily, their minimal quantities should not pose a significant risk to your health.

Furthermore, the belief that mycotoxins contribute to coffee's bitterness is unfounded. The bitterness of coffee is primarily determined by its tannin content, with no substantial evidence linking mycotoxins to this characteristic. Buying high-quality products, whether it be coffee or other foods, is generally advisable. However, investing extra money in so-called mycotoxin-free coffee beans may not be justifiable. Although trace amounts of mycotoxins have been detected in coffee beans, these quantities are significantly below safety thresholds and are too minimal to have any practical impact.

Coffee Producers Employ Specific Techniques to Minimize Mycotoxin Levels

The presence of molds and mycotoxins in various foods, including coffee, is a long-standing issue that concerns consumers and producers alike. Coffee growers have developed effective strategies to address these challenges and ensure high-quality products.

One of the key strategies employed is known as wet processing, a method that efficiently removes a significant portion of the molds and mycotoxins present in coffee beans. Additionally, the roasting process plays a crucial role in eliminating the molds responsible for mycotoxin production. Research indicates that roasting can diminish the levels of ochratoxin A by an impressive 69-96%, ensuring safer consumption.

Coffee quality is assessed through a rigorous grading system, where the presence of molds or mycotoxins can drastically reduce the overall quality score. Furthermore, crops that surpass established mycotoxin thresholds are often discarded to maintain standards. Even lower-grade coffee varieties tend to contain mycotoxin levels that remain well within safety limits established by regulatory bodies, considerably below the thresholds that could potentially cause harm.

It's noteworthy that decaffeinated coffee generally contains higher mycotoxin levels, primarily because caffeine, which is removed during decaffeination, acts as a natural deterrent against mold growth. Instant coffee, too, tends to have higher mycotoxin concentrations compared to regular coffee; however, these levels remain significantly below those that would raise any concerns.

Coffee manufacturers are acutely aware of the mycotoxin issue and actively employ methods such as wet processing to markedly reduce the presence of these potentially harmful compounds.

The Bottom Line

Mycotoxins, which are naturally occurring toxins produced by certain molds, can be detected in trace amounts in a variety of foods, including coffee. Nevertheless, it is crucial for producers and food safety authorities to closely monitor their levels. Should these mycotoxin concentrations exceed established safety thresholds, the affected food items are typically recalled or disposed of to safeguard public health.

Scientific studies indicate that the advantages of coffee consumption significantly surpass the potential drawbacks. Moreover, there is currently no substantial evidence indicating that low-level exposure to mycotoxins poses any health risks. For those wishing to mitigate their exposure, it is advisable to opt for high-quality caffeinated coffee and to store it in a cool, dry environment to preserve its integrity.

If your focus is on maximizing health benefits and nutritional value, consider avoiding the addition of sugar or heavy creamers to your coffee. This practice will not only enhance the flavor but also help in maintaining a healthier beverage.