For individuals steering clear of caffeine, opting for decaffeinated coffee might appear innocuous. However, certain health advocacy groups contest this notion, urging the US Food and Drug Administration to prohibit a fundamental chemical utilized in the decaffeination process due to apprehensions about cancer.
This chemical, known as methylene chloride, is a transparent liquid employed in various industrial procedures, including paint removal, pharmaceutical production, paint remover synthesis, and metal purification and degreasing, as detailed by the Occupational Safety and Health Administration.
Dr. Maria Doa, the Environmental Defense Fund's senior director of chemical policy, asserted that methylene chloride has long been recognized as a carcinogen by esteemed institutions such as the National Institutes of Health's National Toxicology Program, the Environmental Protection Agency, and the World Health Organization. Doa, along with four other entities, submitted two petitions concerning food and color additives to the FDA in November.
On December 21, the FDA included these petitions in its docket for assessment and welcomed public feedback on the filing until March 11.
Doa, in an email, elaborated that apart from its carcinogenic nature, methylene chloride can inflict additional health hazards like liver toxicity and, at elevated exposures, neurological repercussions, and in extreme cases, fatality. These hazards are typically associated with acute external exposure to substantial concentrations of the chemical or direct ingestion, as per the US Centers for Disease Control and Prevention.
Due to its toxicity, the EPA prohibited the sale of methylene chloride as a paint stripper in 2019; subsequently, in 2023, the agency proposed extending the ban to encompass other consumer applications and numerous industrial and commercial purposes, Doa explained. Nevertheless, its usage in food processes governed by the FDA under the Federal Food, Drug, and Cosmetic Act persists. (California's state assembly, which notably wields considerable economic influence, recently introduced legislation aiming to prohibit methylene chloride's usage in the decaffeination process.)
The Environmental Defense Fund and its co-petitioners contend that by permitting methylene chloride in food-related processes, the FDA has been neglecting a provision added to the federal act 66 years ago, known as the Delaney Clause. This clause mandates the FDA to bar food additives proven to induce cancer in humans or animals when ingested.
"Consequently, categorically, these chemicals cannot and should not be deemed safe," stated Doa.
An FDA spokesperson stated that the agency is presently evaluating the petitions but refrains from commenting on them during the review process.
Let's delve into experts' and the FDA's perspectives on this clause in today's context, and explore what you need to comprehend regarding the safety of decaffeinated coffee.
What we know about methylene chloride
The FDA maintains a single regulation permitting the utilization of methylene chloride as a solvent for decaffeinating coffee, specifying that "the residues of methylene chloride must not exceed 10 parts per million (0.001%) in decaffeinated roasted coffee and in decaffeinated soluble coffee extract (instant coffee)."
"While methylene chloride may be indirectly engaged in food processing, such as in the decaffeination of coffee beans, residue limits have been established to mitigate exposure," conveyed an FDA representative via email. "Any food product containing residues of methylene chloride above the established limits is prohibited for sale or consumption."
William Murray, President, and CEO of the National Coffee Association, contended that banning European Method decaffeinated coffee — the variant employing methylene chloride — "would contradict science and jeopardize Americans' health."
"There is no indication that European Method decaf poses any risk," he appended via email. "Indeed, overwhelming independent scientific evidence indicates that consuming European Method decaf, akin to all coffee, correlates with reduced risk of numerous cancers and other notable health advantages."
However, Dr. Doa emphasized that the FDA's most recent decision regarding the chemical's coffee application "is decades old and overtly antiquated."
"There exists more data on methylene chloride's toxicity and the thresholds at which it elicits this toxicity," she elaborated. "This information, alongside more recent data on our coffee consumption — considering the various sizes now offered at coffee establishments — is pivotal in constructing a contemporary understanding of the potential risk posed by residual methylene chloride."
Presently, many individuals consume servings of beverages or food larger than the diminutive standard sizes of yesteryears, observed Monique Richard, a registered dietitian nutritionist. While a conventional coffee cup was once 5 or 8 ounces, she noted that the smallest size at present-day coffee shops is likely 12 ounces.
"Nevertheless, there is still a dearth of definitive or conclusive research indicating that ingesting residual levels in coffee specifically leads to cancer or other complications," stated Richard, who was not involved in the petitions.
However, "we certainly aim to be proactive and remain cognizant of such matters," Richard appended. "Given the myriad exposures we face today, any measure we can take to query and diminish potentially harmful exposures is advantageous."
Our comprehension of the human body's capacity to endure toxic loads is evolving. Researchers are increasingly delving into genetic predisposition and gene expression, offering insights into the body's resilience against assaults. "So, it might not solely be about what's present in your coffee, but what other factors impact your body?" Richard queried. "Even a seemingly 'insignificant' amount could wreak significant havoc on a cellular level, over time," she accentuated.
Although methylene chloride has traditionally been prevalent in the decaffeination industry, some firms have incorporated alternative methods or entirely halted its use.
For instance, Starbucks employs three approaches to eliminate caffeine: the natural decaffeination method involving liquid carbon dioxide, the Swiss Water Process utilizing warm water, and a direct contact method involving a solvent, which is ultimately evaporated during subsequent processing stages.
The Clean Label Project, an entity testing consumer goods for concealed industrial and environmental contaminants, has detected methylene chloride in seven out of 17 coffee brands examined, according to the petition.
While the levels detected were largely minimal, with one brand registering 1.4 parts per million, another 3.5 parts per million, and yet another 8.9 parts per million, Doa emphasized the petitioners' belief that "despite generally minimal levels of methylene chloride, its usage is entirely unnecessary because safer decaffeination processes are available and in use."
Moreover, she underscored that besides consumer exposure at low levels, workers in factories exposed to methylene chloride face heightened and unnecessary risks.
What you can do now
The FDA's potential prohibition of methylene chloride is a decision that might span years.
However, if you wish to steer clear of potential exposure to methylene chloride, Dr. Doa suggests scrutinizing the packaging of decaffeinated coffee products for labels like solvent-free, Swiss Water processed, or certified organic.
"As a consumer, it's always advisable to conduct thorough research," advised Richard. "Explore what information you can find about the company. Pose inquiries if possible through their customer service hotline on their official website."
Additionally, Richard recommended contemplating your decaf coffee consumption habits — how frequently you indulge, the quantity consumed, and the rationale behind your choice.
"If you harbor concerns and find yourself uncertain, there's an array of caffeine-free substitutes available," Richard noted. These alternatives encompass beverages derived from chicory root, figs, and barley, dandelion root, mushroom elixirs, cacao, rooibos, and yerba maté.
