Every time I see studies like this it reminds me of the Roche Biochemical Pathways http://biochemical-pathways.com/#/map/1 http://biochemical-pathways.com/#/ma

Every time I see studies like this it reminds me of the Roche Biochemical Pathways http://biochemical-pathways.com/#/map/1 http://biochemical-pathways.com/#/map/1 For starters, there are over 1000 chemical compounds in coffee. For a 53% effect, let's toss out "coffee" and go with a specific compound. Are we talking about pH effects? The possible carcinogens with roasting? Caffeine? Does Diet Coke have this effect? The fertilizer used during growing? Does coffee candy with natural flavor have this effect? After that, how do the biochemical pathways and inherent homeostasis handle this change? Forget it. The rabbit hole is endless with studies like this.