歐盟食品安全委員會的報告中指出，炒咖啡豆會產生致癌物苯芘。我們的毒物專家和醫師也都提出警告，致癌物苯芘也存在於瀝青和汽機車廢氣當中，長期接觸，可能引發肺癌、膀胱癌等疾病。
小編評：小編認為不需要太過擔心,畢竟消費者不是在咖啡工廠工作，家裡也不是開咖啡廳的，不用擔心攝入太多的BaP，況且食藥署今年1月發佈的管理食品中含苯駢芘之作業指引：降低食品中多環芳香族碳氫化合物含量之作業指引草案也沒特別提到烘炒咖啡會有危害，如果擔心就以一般食物的10.0 ppb來監測吧。
連結：Polycyclic Aromatic Hydrocarbons in Food（EFSA評估報告）
While the presence of PAHs in coffee has been attributed to their formation during the roasting step, the transfer of PAHs from coffee powder to coffee brew during coffee making has been reported to be relatively low (Hischenhuber and Stijve, 1987; de Kruijf et al., 1987; García-Falcón et al., 2005). This is due to the low solubility of PAHs in water. 1% or less of benzo[a]pyrene initially present in the solid coffee has been reported to transfer to a coffee brew (Hischenhuber and Stijve, 1987; de Kruijf et al., 1987). However, since infusion strength influences the transferred benzo[a]pyrene concentrations, higher transfer percentages up to 26% with the mean value of 5% were found by Maier (1991). More recently Houessou et al. (2007) reported a transfer percentage to vary from 0.6 to 30.9% for benz[a]anthracene, chrysene and benzo[b]fluoranthene depending on the PAH compound, with a slightly lower extractability for dark-roasted coffee as compared to light-roasted coffee. The concentrations for individual PAHs, benzo[a]pyrene, benzo[b]fluoranthene, benz[a]anthracene, chrysene, dibenz[a,h]anthracene and benzo[ghi]perylene, in coffee brew have been reported to be <140 ng/L (Hischenhuber and Stijve, 1987; de Kruijf et al., 1987; Kayali-Sayadi et al., 1999; Houessou et al., 2005; Houessou et al., 2007).
小編評：小編找了資料發現，原來新聞說的這篇歐盟報告是2008年度的，不是今年發表的啊。