他的結論沒有問題。但是表達不當。不是因為過濾，是因為加熱分解。

 

Chart: Average acrylamide levels in selected coffees (in parts per billion, or ppb)

Brand	Not instant	Instant	Dark Roast	Regular Roast	Brewed
Folgers	314	458	237	346	10
Maxwell House	215	218	201	223	6
Chock full o'Nuts	201	NA	191	212	NA
Starbucks	149	NA	132	158	9
Hills Bros	135	NA	NA	135	NA
Yuban	51	NA	NA	51	NA
Café Bustelo	142	NA	138	NA	6
Medaglia D'Oro	168	NA	164	NA	6
Taster's Choice	272	353	NA	NA	7
Nescafé	NA	471	NA	NA	6
7-Eleven	NA	NA	NA	NA	6

The average amounts of acrylamide in the chart above have been calculated by HealWithFood.org based on data released by the FDA. The FDA has cautioned that the acrylamide values it has reported for various foods and drinks are exploratory and only cover cover a limited number of food categories, products, and brands. In addition, they do not generally address unit-to-unit variation or lot-to-lot variation.

Sources:
1. Contribution to Dietary Acrylamide Exposure by Food Categories, FDA 2002 and 2003 Tested Foods, USDA 1994-98 CSFII
2. Mucci, LA, et al (2005). Acrylamide intake and breast cancer risk in Swedish women. Journal of the American Medical Association 293 (11): 1326-7.
3. Survey Data on Acrylamide in Food: Individual Food Products. U.S. Food and Drug Administration (FDA). December 2002; Updated March 2003, March 2004, June 2005 and July 2006.
4. Summa, Carmerlina, et al (2006). Impact of the roasting degree of coffee on the in vitro radical scavenging capacity and content of acrylamide. European Commission and Nestlé Product Technology Centre.

Source: http://www.healwithfood.org/articles/coffee-acrylamide-levels.php#ixzz3KZiPC1wA

所有跟帖： 

• 如果看這個表他的翻譯問題就更大了，因為最平常的Grounded Coffee 包括麥當勞咖啡跟速溶咖啡是類似的，真正少的是磨豆咖 -nyagela- ♀ (0 bytes) () 11/30/2014 postreply 10:12:21

• 俺的理解是固體樣品（不加熱）常溫直接檢測。液體樣品是煮過以後的結果。 -26484915- ♂ (0 bytes) () 11/30/2014 postreply 10:16:58

• 百聞不如一見 ：-））） -26484915- ♂ (11569 bytes) () 11/30/2014 postreply 12:56:31

• Starbucks coffee 偏苦，就是 dark roast -26484915- ♂ (6788 bytes) () 11/30/2014 postreply 13:24:08