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


Positive:
N=19
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:
N=8
acrolein, biphenyl, choline, eugenol, nicotinamide, nicotinic acid, phenol, piperidine
Uncertain: caffeine
Yet to test: ~ 1000 chemicals

Return to the Carcinogenic Potency Project Home Page: Return to home page

Last updated: November 24, 1998


PDF documents are best viewed with the free Adobe® Reader http://get.adobe.com/reader
Excel documents are best viewed with the free Excel® Viewer http://www.microsoft.com/en-us/download/details.aspx?id=10