Nutrition Diva Is coffee mold actually making you sick?
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Mar 18, 2026 They probe claims that coffee contains mold toxins and whether those fears are science or marketing. You’ll hear how mycotoxins like Ochratoxin A get into beans and why roasting matters. There are practical tips to reduce any tiny risk and a comparison of coffee with tea and cocoa. The show also explains the difference between a hazard and a real health risk.
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Mycotoxins Are Chemical Compounds Not Visible Mold
- Mycotoxins are chemical compounds, not visible mold on beans.
- Ochratoxin A (OTA) is the primary mycotoxin in coffee produced by molds before roasting in warm, humid conditions.
Roasting Greatly Lowers Ochratoxin A In Coffee
- Roasting significantly reduces OTA levels and destroys molds so no new mycotoxins form after roasting.
- OTA often shows up in green beans but amounts in brewed coffee after roasting are typically very low.
Regulators Use Conservative Safety Limits For OTA
- Health agencies set conservative tolerable intake limits for OTA assuming lifetime exposure from multiple foods.
- Limits include large safety margins and are set by EFSA, WHO and regional bodies after toxicology reviews.