Effects of Different Brewing Conditions on Acrylamide Levels in Turkish Green Tea and Assessment of Carcinogenic and Non-Carcinogenic Health Risks Publisher Pubmed



Basaran B ; Cho JM ; Demir FG ; Taban G ; Altinsoy C ; Tajdaroranj B ; Sadighara P ; Yavuz Abanoz Y ; Boyraz A
Source: Food Additives and Contaminants - Part A Published:2026

Abstract

In this study, the effect of various brewing methods on acrylamide levels was examined using three different commercial green tea samples. The acrylamide exposure levels of 402 adult women living in different cities in Turkiye were assessed in terms of carcinogenic and non-carcinogenic health risks based on their green tea consumption data. A total of 81 brewings were performed in chrome-steel, French press, and porcelain teapots at water temperatures of 80, 90, and 95 °C and brewing times of 3, 5, and 7 min. The acrylamide level in the brewed teas ranged from 19.9 to 54.9 µg/L, and the average acrylamide level of all samples was determined to be 34.7 ± 3.95 µg/L. The study found that acrylamide levels were higher in green teas brewed at high temperatures for short periods. The EDI, THQ, CR, and MOEn/c values calculated using individual-based consumption data revealed that green tea does not pose a serious risk in terms of both carcinogenic and non-carcinogenic risks, as consumption levels are generally low. It should not be overlooked that green tea may contribute to a certain extent to total dietary acrylamide exposure, and exposure levels, particularly those related to consumption frequency and brewing habits, should be monitored regularly. © 2026 Taylor & Francis Group, LLC.