Coffee and health
Coffee is prepared from roasted coffee beans from the Coffea plant. The most commonly grown types of coffee are the Arabica and Robusta. Robusta bean has higher caffeine content than the Arabica bean, which contains about 60 per cent more lipids and twice the concentration of sugar than Robusta. Globally, coffee is the second most consumed beverage to water. It is the leading contributor of caffeine to the average person’s diet.
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The sensory experience when consuming coffee is a key aspect of the beverage, providing unique aromas, tastes and flavours. The type of coffee, level of roasting and preparation method all impact on the overall sensory experience of coffee. A standard coffee cup (170ml-approximately one-third of pure water sachet) contains 10g of coffee, which is equal to two levelled teaspoons.
Coffee beans are very high in antioxidants; substances that fight against free radicals in the body. There is still a lot of disagreement about coffee being more beneficial than harmful. Studies show that drinking three to five cups of coffee a day has no adverse effects on health. However, there are reported health concerns associated with drinking coffee in certain individuals, which suggest individual variation to coffee intolerance. While coffee can make one feel more alert and productive, for some people, it leaves them anxious and unable to focus.
The European Food Safety Authority recommends that adult caffeine intakes from all sources can be up to 400mg/day. Excessive intake of caffeine has been implicated as a cause of spontaneous abortion. According to the Federal Department of Health, Ontario, caffeine intake shouldn’t exceed 300mg/day for women planning pregnancy and women who are in their gestation. The caffeine content of various coffee beverages of which 10g of coffee is used are as follows; raw coffee – 4mg, decaffeinated-0.1mg, chicory-2.1mg, instant French coffee-24.6mg, mocha-36mg. Due to these variations in caffeine contents, consumers must read labels of coffee beverage brands before consumption.
Recent studies show that coffee drinkers have a much lower risk of some diseases.
Coffee and diabetes mellitus
Several studies show coffee drinkers have a much lower risk of getting Type 2 diabetes. Despite the argument around caffeine’s contribution to insulin resistance and diabetes, recent studies have found that once coffee intake is well controlled, caffeine is no longer associated with risk of diabetes. Studies show that people who drink coffee frequently have a 23-50 per cent lower risk of getting diabetes. A research of study participants from Europe, Asia and U.S.A populations was conducted in 2014 to find the association between coffee consumption and risk of diabetes mellitus, Type 2. When non-coffee consumers were compared to people who consume up to six cups of coffee (caffeinated and decaffeinated) a day, the latter had a 33 per cent lower risk of developing Type 2 diabetes.
Coffee and heart disease
Coffee can increase blood pressure (BP) but research shows that the effect is small and usually goes away with regular drinking of coffee. This effect will not go away for people with high BP. It has been proven that drinking coffee doesn’t pose a risk of heart disease. On the other hand, some studies comparing coffee drinkers and non -coffee drinkers found that coffee drinkers rather have a slightly lower risk of stroke.
Coffee and Cancer
Studies show that coffee may be protective against some forms of cancers due to its unique chemical properties and rich antioxidants. Various researches have documented a 12 to 50 per cent reduction in the risk of breast cancer among menopausal women. One study among 489, 706 individuals in the US found that people who drank four to five cups of coffee a day had a 15 per cent reduction in the risk of developing cancer of the colon. Other studies have also shown a 51 per cent reduction in the risk of death from liver cancer.
Coffee and neuro Degenerative diseases
Some researches infer that coffee has a preventative effect on neurodegenerative diseases such as Parkinson’s disease, Alzheimer’s disease and dementia. This is associated with the defensive role of caffeine and antioxidants in coffee. Caffeine is known to stimulate human cognitive function, with positive effects on alertness, concentration, learning, memory and mood. Hence, consumers of decaffeinated coffee are exempted from this health benefit.
When sugar, cream and milk are added, the energy and nutritional components change. A research in the US showed that 69 per cent of coffee drinkers consumed their drinks with sugar and milk to improve the flavours. Compared with those who took their coffee black, coffee drinkers who used sugar and milk drank 69 more calories each day.
Conclusion
Despite coffee’s health benefits, personal tolerance to caffeine must be considered prior to consumption. Individual variation to caffeine may lead to adverse reactions, including increased nervousness and palpitations. People should, therefore, consider their personal intolerances towards coffee, particularly to the serving portions per day.
