Publications from the Carcinogenic Potency Project

Food Chemical Risk Analysis, David R. Tennant, ed., New York: Chapman and Hall, 1997, pp. 267-295

Prioritization of Possible Carcinogenic Hazards in Food

Lois Swirsky Gold, Thomas H. Slone, and Bruce N. Ames

Table 2. Carcinogenicity status of natural chemicals in roasted coffee

acetaldehyde, benzaldehyde, benzene, benzofuran, benzo(a)pyrene, caffeic acid, catechol, 1,2,5,6-dibenzanthracene, ethanol, ethylbenzene, formaldehyde, furan, furfural, hydrogen peroxide, hydroquinone, limonene, styrene, toluene, xylene
Not positive:
acrolein, biphenyl, choline, eugenol, nicotinamide, nicotinic acid, phenol, piperidine
Uncertain: caffeine
Yet to test: ~ 1000 chemicals

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Last updated: November 24, 1998

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