Okayama University researchers have found that DNA damage to mice given heterocyclic amines — cancer causing agents — was reduced by up to 85% if the mice drank non-alcoholic beer instead of water.

The lead researcher Arimoto-Kobayashi thinks as-yet unidentified compounds in lager and stout prevent the amines binding to and damaging DNA. If these compounds can be identified, brewers might be able to produce beers particularly rich in them, or they could be added to foods.