LACCSA Resources
Anchor References and Educational Context: This document curates independent, third-party scientific, clinical, and public-health references that provide context for acidity in coffee and the rationale for clear labeling standards. These materials are provided for educational purposes only and do not constitute medical advice.
Coffee Chemistry & Antioxidants
Roasting changes coffee chemistry, especially chlorogenic acids and antioxidants, which relate to acidity perceptions and measurable properties.
References: Kamiyama et al. (2015) – PubMed: https://pubmed.ncbi.nlm.nih.gov/25658375/; Moon, Yoo, Shibamoto (2009) – PubMed: https://pubmed.ncbi.nlm.nih.gov/19530715/; ACS DOI: https://pubs.acs.org/doi/10.1021/jf900012b; PMC citation: https://pmc.ncbi.nlm.nih.gov/articles/PMC7679248/.
These studies highlight scientific methods and findings connecting roast level, CGAs, and acidity.
Low-Acid Coffee Labeling Accuracy
Research confirms that commercially marketed ‘low acid’ coffees can be measured and compared for their acidity. Labeling accuracy is an active area of academic interest.
References: Eddin, Yeboah, Ibrahim (2024) – https://www.ffhdj.com/index.php/BioactiveCompounds/article/view/1303; Eddin et al. (2024) – Full PDF: https://www.researchgate.net/publication/378833643_Evaluating_acidity_lev; Eddin et al. (2023 preprint): https://www.preprints.org/manuscript/202311.1451/v1/download.
These findings strengthen the basis for requiring clear labeling standards in packaged coffee.
Baseline Brewed Coffee pH References
Differences in brew method, grind, temperature, and time influence measured pH and perceived acidity, making baseline data essential.
References: Rao & Fuller (2018) – PubMed: https://pubmed.ncbi.nlm.nih.gov/30375458/, PMC: https://pmc.ncbi.nlm.nih.gov/articles/PMC6207714/; Fuller & Rao (2017) – https://www.nature.com/articles/s41598-017-18247-4; Rune et al. (2023): https://pmc.ncbi.nlm.nih.gov/articles/PMC10074501/, https://pubmed.ncbi.nlm.nih.gov/37033739/.
These works define scientifically sound baselines for the pH of brewed coffee.
Dental pH, GERD, and Consumer Context
Dental science references pH 5.5 as the threshold where enamel demineralization risk increases, informing LACCSA’s proposed cutoff for labeling.
References: DentalCare CE: https://www.dentalcare.com/en-us/ce-courses/ce714/the-role-of-critical-ph; Harper et al. (2021): https://www.sciencedirect.com/science/article/abs/pii/S1742706120302518, https://pubmed.ncbi.nlm.nih.gov/32438107/; Meurman & ten Cate (1996): https://pubmed.ncbi.nlm.nih.gov/8804887/, https://onlinelibrary.wiley.com/doi/10.1111/j.1600-0722.1996.tb00068.x.
GERD’s association with dental erosion is covered in Picos et al. (2018): https://pmc.ncbi.nlm.nih.gov/articles/PMC6296724/, https://doi.org/10.15386/cjmed-1017.
Coffee and Heartburn: Broader Consumer Impact
Medical education references frequently list coffee, including decaf, among common heartburn triggers. This information supports low-acid labeling for consumers sensitive to these effects.
References: WebMD – Heartburn causes: https://www.webmd.com/heartburn-gerd/causes-of-heartburn.
This does not imply medical treatment recommendations but creates a context for clearer labeling.
Disclaimer
LACCSA provides these references for educational context only. LACCSA standards address labeling clarity and measurable product properties; none of the above content constitutes personal medical advice.
