New Delhi | November 6, 2025 — Your morning instant coffee might come with an invisible price tag — your eyesight. A new laboratory study on acrylamide, a chemical formed during the roasting and processing of coffee, has found that instant brews could increase the risk of macular degeneration up to seven times compared to freshly brewed alternatives.
Researchers from the European Food Safety Alliance (EFSA) and Seoul National University jointly published the findings in the Journal of Food Toxicology, sparking fresh concern among millions of caffeine lovers worldwide.
☠️ Acrylamide: The Chemical Culprit
Acrylamide is a heat-induced compound formed when starchy foods — and coffee beans — are roasted or processed at high temperatures. Long-term exposure has been linked to nerve and retinal cell damage, as well as carcinogenic effects.
The study analyzed 52 commercial coffee samples across five countries and found that instant coffee contained 3.7 to 7.2 times higher acrylamide levels than ground or filtered variants.
“While most consumers associate coffee with antioxidants, instant formulations can carry toxic residues from rapid thermal processing,” said Dr. Lina Sørensen, lead toxicologist at EFSA.
👁️ How Coffee Could Harm Your Eyes
The researchers simulated retinal exposure to acrylamide compounds in lab-grown eye tissue. Over time, cells exposed to instant coffee extracts showed signs of oxidative stress, inflammation, and pigment epithelial degradation — hallmarks of age-related macular degeneration (AMD), a leading cause of blindness.
“The concern isn’t caffeine — it’s chemistry,” said Prof. Kim Hae-jin of Seoul National University. “Frequent consumption of instant coffee may accelerate cellular stress in the retina, especially when combined with smoking or poor diet.”
⚖️ Brew Smarter, Not Darker
Health experts aren’t calling for an all-out coffee ban — but they recommend switching to safer brews.
Opt for filter or cold brew coffee, which retains antioxidants while minimizing acrylamide formation.
Avoid over-roasted blends and “extra dark” instant varieties.
Use fresh beans and brew below 180°C (356°F) to limit chemical conversion.
“Coffee isn’t the enemy. It’s the industrial shortcuts that create unnecessary health risks,” warned Dr. Rajeev Menon, ophthalmologist at AIIMS, New Delhi.
🌍 The Bigger Picture
Global instant coffee consumption has surged by over 22% in the past five years, driven by convenience and affordability. India alone saw sales top ₹3,800 crore ($460 million) in 2024, with leading brands now under pressure to disclose acrylamide levels.
Consumer watchdogs are urging the Food Safety and Standards Authority of India (FSSAI) and the WHO to set safe exposure limits — similar to EU guidelines introduced in 2018.
🔬 Final Sip: Think Before You Stir
The new findings don’t mean your daily cup is doomed — but they do serve as a wake-up call for instant coffee fans.
“A mindful sip is safer than a blind indulgence,” the report concludes.
Moderation, fresh beans, and smarter brewing could be the difference between morning bliss and long-term vision loss.
