Coffee: Even roasted it seems that it protects our DNA

It is clearly counter intuitive. Indeed roasting coffee is creating Maillard molecules, acrylamide if temperature is sufficiently high and presumably some tars like burning meat in a barbecue. Personally  I don’t like black roasted coffee beans and I do like the taste of slightly roasted blond coffee beans but I’m very reassured by the study on a medical perspective. However that kind of studies have a limit. Looking at the DNA on a short duration exposition of four weeks is relying on one biomarker which is far from mirroring the true risk and the true clinical situation. The clinical situation is consuming roasted coffee during more than 60 years long.

https://link.springer.com/article/10.1007/s00394-018-1863-2