Comparative oesophageal cancer risk assessment of hot beverage consumption (coffee, mate and tea): the margin of exposure of PAH vs very hot temperatures

Table 3 Extraction of PAH to beverage

Matrix	% extraction^a			PAH	Reference
Matrix	Minimum	Maximum	Mean	PAH	Reference
Coffee	0.8	1	0.9	BaP	[79]
Tea	3.6	5.5		BaP	[80]
Tea	4.5	6.8		PAH4	[80]
Tea	0	0.52		PAH	[68]
Coffee	0.6	26	5	BaP	[81]
Tea	0	2.3	0.86	PAH4	[49]
Coffee (Dark roasted)	0	14	9	PAH4	[34]
Coffee (Medium roasted)	5	9	7	PAH4	[34]
Mate	6	37		PAH	[36]
Mate			50	BaP	[36]
Mate	2	6			[69]
Black tea	3	50	7.7	PAH	[24]
Tea	1.1	3.1		BaP	[50]
Tea	82	123		PAH	[55]

^aExtraction in this context means the transfer of PAH from the solid material (beans or tea leaves) into the beverages during preparation. The data were obtained from experimental studies in the literature

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