Some health advocacy groups are petitioning the US FDA to ban methylene chloride, a chemical used in the decaffeination process of coffee, due to concerns about its carcinogenic properties. While the FDA has set limits on methylene chloride residues in coffee, there are calls for safer alternatives to be used. Starbucks and other companies have implemented alternative decaffeination methods, such as the natural process and the Swiss Water Process. The Clean Label Project has detected methylene chloride in some coffee brands, albeit at low levels. Consumers are advised to seek out solvent-free, Swiss Water-processed, or certified organic decaf coffee options to minimise potential exposure to methylene chloride. Additionally, exploring caffeine-free substitutes like chicory root beverages or dandelion root may be alternatives for those concerned about methylene chloride exposure.
https://edition.cnn.com/2024/04/04/health/decaf-coffee-methylene-chloride-cancer-wellness/index.html
