Food

Coffee (roast level)

Dietary factor.

In practice

It depends on the case; there is no single guideline.

Effect by goal · level of evidence

Polyphenols and caffeine by roast

association Low study (A)

Composition study: the polyphenol content (antioxidants such as chlorogenic acid) and caffeine content of coffee depend on the variety and, above all, the roast; lighter roasts tend to retain more polyphenols. The roast changes how much antioxidant it provides.

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In depth

Diet · Highest evidence: Low · 1 finding

Findings

Polyphenols and caffeine by roast — association (Low, study). Composition study: the polyphenol content (antioxidants such as chlorogenic acid) and caffeine content of coffee depend on the variety and, above all, the roast; lighter roasts tend to retain more polyphenols. The roast changes how much antioxidant it provides. 25212328

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Information, not medical advice. Scientific evidence reflects the quality of the studies.