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Based on UK Biobank data and self-reports. Possible reason is: “The mineral lead in instant coffee was more abundant than that in other coffee types, and long-term consumption of instant coffee may result in excessive lead. Additional substances added to commercial instant coffee, such as creamer and flavoring agents, might partially explain the negative effect.” Additives aren’t accounted for here.

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I think this along with what pfannkuchen suggested both may contribute to this unexpected result. In addition, instant coffee tends to be made from much lower quality beans; lower quality beans tend to be used in darker roasts and seem like they would have higher acrylamide content. In addition, the additional heating step the instant coffee goes through might also further elevate acrylamide.

https://www.cancer.gov/about-cancer/causes-prevention/risk/d...

I think it would be useful to test and compare amount of acrylamide in instant coffee versus the typical medium roast coffees, in addition to seeing whether this substance affects telomeres.

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