迷思5：咖啡豆的烘焙過深，會否增加致癌風險？
營養師指，不單是咖啡豆，日常生活中不少經烘焙的食品均有此風險，例如是餅乾、烤肉等，經烘焙後都有機會產生致癌物。相比之下，咖啡豆內的致癌物相對地少，故對身體沒有太大影響，大家不應過份擔心。
參考研究[1]Choi, Y., Chang, Y., Ryu, S., Cho, J., Rampal, S., Zhang, Y., ... & Guallar, E. (2015). Coffee consumption and coronary artery calcium in young and middle-aged asymptomatic adults. Heart, 101(9), 686-691.
[2] Ruhl, C. E., & Everhart, J. E. (2005). Coffee and tea consumption are associated with a lower incidence of chronic liver disease in the United States. Gastroenterology, 129(6), 1928-1936.
[3] Wilson, K. M., Kasperzyk, J. L., Rider, J. R., Kenfield, S., van Dam, R. M., Stampfer, M. J., ... & Mucci, L. A. (2011). Coffee consumption and prostate cancer risk and progression in the Health Professionals Follow-up Study. Journal of the National Cancer Institute, 103(11), 876-884.
[4]Bhupathiraju, S. N., Pan, A., Malik, V. S., Manson, J. E., Willett, W. C., van Dam, R. M., & Hu, F. B. (2012). Caffeinated and caffeine-free beverages and risk of type 2 diabetes–. The American journal of clinical nutrition, 97(1), 155-166.
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