Longevity: Association of Coffee Drinking with Total and Cause-Specific Mortality, 2012
Older adults who drank coffee — caffeinated or decaffeinated — had a lower risk of death overall than others who did not drink coffee, according to a study by researchers from the National Cancer Institute (NCI), part of the National Institutes of Health, and AARP, 2012
Conclusions: “In this large prospective study, coffee consumption was inversely associated with total and cause-specific mortality. Whether this was a causal or associational finding cannot be determined from our data.”
Neal D. Freedman, et al., N Engl J Med 2012; 366:1891-1904; May 17, 2012:http://www.nejm.org/doi/full/10.1056/NEJMoa1112010?query=featured_home
NIH Press release: http://www.nih.gov/news/health/may2012/nci-16.htm
Researchers found that generally, higher cognitive scores were associated with coffee consumption:http://www.ncbi.nlm.nih.gov/pubmed/19995882
Aging: Caffeine’s positive effects on elderly women, 2002. Coffee intake may be positively associated with cognitive performance among elderly women over the age of 80.
Aging and Alzheimer’s: Midlife coffee drinking can decrease the risk of dementia/Alzheimer’s disease (AD) later in life, 2009
Study press release: http://www.eurekalert.org/pub_releases/2009-01/ki-mca011409.php
Anti-oxidants: Confirmation that the Maillard reaction is the principle contributor to the antioxidant capacity of coffee brews, 2010
Food scientists at the University of British Columbia have been able to pinpoint more of the complex chemistry behind coffee’s much touted antioxidant benefits, tracing valuable compounds to the roasting process.
Conclusions: “Data from this study suggested that natural phenolics present in NRC [non-roasted coffee] had higher antioxidant activity compared to MRPs [Maillard reaction products] derived from coffee and model MR systems. However, MRPs were the prevailing antioxidants in RC [roasted coffee] as free CGA [chlorogenic acid] was lost (> 90%).”
Yazheng Liu, et al. Food Research International - FOOD RES INT , vol. 44, no. 8, pp. 2418-2424, 2011; DOI: 10.1016/j.foodres.2010.12.037: http://www.sciencedirect.com/science/article/pii/S0963996911000093
Press release: http://www.publicaffairs.ubc.ca/2011/02/02/roasting-coffee-beans-a-dark-brown-produces-valued-antioxidants-ubc-food-scientists/
Analgesic properties: Caffeine as an analgesic adjuvant, 1984. Caffeine increases the effectiveness of pain killers. Many over-the-counter headache drugs include caffeine in their formulas.
Alzheimer’s Disease: High Blood Caffeine Levels in MCI Linked to Lack of Progression to Dementia, 2012
Those with higher blood caffeine levels avoided the onset of Alzheimer’s disease in the two-to-four years of study follow-up. Moreover, coffee appeared to be the major or only source of caffeine for these individuals.
Conclusions: “Moderate caffeine/coffee intake is safe for most humans, appears to attack multiple aspects of the disease process, and is convenient for long-term/widespread dietary intake. If controlled clinical trials further support caffeine/coffee as protec- tive against AD [Alzheimer’s disease] diagnosis, compelling evidence will be given for the general public to adopt this strategy to reduce risk of AD.” Chuanhai Caoa, et al.
Journal of Alzheimer’s Disease 30 (2012) 559–572 559 DOI 10.3233/JAD-2012-111781 IOS Press:http://health.usf.edu/nocms/publicaffairs/now/pdfs/JAD111781.pdf
Colorectal Cancer Caffeinated and decaffeinated coffee and tea intakes and risk of colorectal cancer in a large prospective study, 2012
Conclusions: “In this large US cohort, coffee was inversely associated with colon cancer, particularly proximal tumors. Additional investigations of coffee intake and its components in the prevention of colorectal cancer by subsites are warranted.”
Rashmi Sinha et al. The NIH-AARP Diet and Health Study was registered at clinicaltrials.gov as NCT00340015. American Journal of Clinical Nutrition, Volume 96; 374-381.http://ajcn.nutrition.org/content/96/2/374.abstract
Diabetes, Type 2: Coffee Components Inhibit Amyloid Formation of Human Islet Amyloid Polypeptide in Vitro: Possible Link between Coffee Consumption and Diabetes Mellitus, 2011
Heavy consumption of coffee reduces risk of developing type 2 diabetes, according to studies that show people who drink four or more cups of coffee daily have a 50 percent lower risk of developing type 2 diabetes.
Conclusions: “Indeed, they identified two categories of compounds in coffee that significantly inhibited hIAPP. They suggest that this effect explains why coffee drinkers show a lower risk for developing diabetes. “A beneficial effect may thus be expected for a regular coffee drinker,” the researchers conclude.
Biao Cheng, et al. J. Agric. Food Chem., 2011, 59 (24), pp 13147–13155; DOI: 10.1021/jf201702h; Publication Date (Web): November 7, 2011; Copyright © 2011 American Chemical Society:http://pubs.acs.org/doi/abs/10.1021/jf201702h?tokenDomain=presspac&tokenAccess=presspac&forwardService=showFullText&journalCode=jafcau
Press release: http://portal.acs.org/portal/acs/corg/content?_nfpb=true&_pageLabel=PP_ARTICLEMAIN&node_id=223&content_id=CNBP_029594&use_sec=true&sec_url_var=region1&__uuid=05a7d4a5-fc4a-4be0-8626-e5605cb7c488
Scientific America review of study: http://blogs.scientificamerican.com/crude-matter/2012/01/17/how-a-cup-of-coffee-a-day-may-help-to-keep-type-2-diabetes-at-bay/
Diabetes, Type 2: Coffee consumption and risk of type 2 diabetes mellitus, 2002. Coffee consumption was associated with a substantially lower risk of clinical type 2 diabetes.
Conclusions: “After adjustment for potential confounders, individuals who drank at least seven cups of coffee a day were 0.50 (95% CI 0.35-0.72, p=0.0002) times as likely as those who drank two cups or fewer a day to develop type 2 diabetes. In view of the widespread use of coffee and the large health burden of type 2 diabetes, our finding of an inverse association between coffee consumption and risk of type 2 diabetes could have important public-health implications. However, possible adverse effects on other health aspects should be considered in the choice to consume coffee.”
Rob M van Dam, et al. The Lancet, Volume 360, Issue 9344, Pages 1477 - 1478, 9 November 2002; DOI: 10.1016/S0140-6736(02)11436-X: http://www.thelancet.com/journals/lancet/articl/PIIS0140-6736(02)11436-X/fulltext
Type 2 Diabetes memory loss: Caffeine consumption prevents diabetes-induced memory impairment and synaptotoxicity in mice, 2012. Using mice, researchers have found that the consumption of caffeine could protect against memory loss associated with advanced diabetes.
Gallstone disease: Coffee intake is associated with lower risk of symptomatic gallstone disease in women, 2002
“Metabolic studies have shown that coffee affects several hepatobiliary processes that are involved in cholesterol lithogenesis. We previously showed that coffee drinking was associated with a lower risk of symptomatic gallstone disease in men.”
Conclusions: These data suggest that consumption of caffeinated coffee may play a role in the prevention of symptomatic gallstone disease in women.
Leitzmann MF, et al. 2002 Dec;123(6):1823-30.: http://www.ncbi.nlm.nih.gov/pubmed/12454839
A Prospective Study of Coffee Consumption and the Risk of Symptomatic Gallstone Disease in Men, 1998
Coffee has several metabolic effects that could reduce the risk of gallstone formation.
Conclusions: In this cohort of US men, coffee consumption may have helped to prevent symptomatic gallstone disease. Michael F. Leitzmann, MD, et al. JAMA. 1999;281(22):2106-2112: http://jama.ama-assn.org/content/281/22/2106
Gout: Coffee decrease risk of gout in men over age 40, 2007
In 12-year study of over 45,000 men over, the risk for developing gout in men over 40 was inversely proportional with the amount of coffee consumed. Study:http://onlinelibrary.wiley.com/doi/10.1002/art.22712/abstract;jsessionid=3B7570F5BC1F428416075EB283B52F7B.d02t02
Heart Failure: Habitual Coffee Consumption and Risk of Heart Failure: A Dose-Response Meta-Analysis, 2012. Drinking coffee regularly in moderation can reduce risk of heart failure, according to research in the American Heart Association’s journal Circulation Heart Failure.
Conclusions: “Moderate coffee consumption is inversely associated with risk of heart failure, with the largest inverse association observed for consumption of 4 servings per day.”
Elizabeth Mostofsky, et al. DOI:10.1161/CIRCHEARTFAILURE.112.967299.http://circheartfailure.ahajournals.org/content/early/2012/06/26/CIRCHEARTFAILURE.112.967299.full.pdf+html
Heart Arrhythmias: Coffee, Caffeine, and Risk of Hospitalization for Arrhythmias, 2011
In a study of 130,054 Kaiser Permanente health plan members (men and women), those who reported drinking 1 to 3 cups of coffee per day were 20 percent less likely to need hospitalization for abnormal heart rhythms (arrhythmias) than nondrinkers, regardless of other risk factors.
Conclusions: In a large cohort, coffee drinking and caffeine intake are inversely related to risk of hospitalization for arrhythmias, especially atrial fibrillation and other supraventricular arrhythmias. These observational data do not establish causality, and thus a protective effect is not proven. It is highly unlikely that moderate caffeine intake increases arrhythmia risk. Arthur L. Klatsky, MD, et al.
Perm J. 2011 Summer; 15(3): 19–25. Published online Summer 2011.
Memory: Coffee’s positive effect on short-term memory recall, 2005
Research has found that drinking coffee can have a positive effect on short-term memory. Study:http://rsna2005.rsna.org/rsna2005/V2005/conference/event_display.cfm?em_id=4418422
Oral cancer: Coffee helps reduce risk of oral cancers in young adults, 2004
Studies from Italy and Switzerland found that high consumption of coffee, fresh vegetables, fruit and beta carotene were inversely related to risk of oral cancers in young adultshttp://www.oraloncology.com/article/S1368-8375(03)00168-4/abstract
Oral health and nutrition: Possible benefits of polyphenols in coffee, 2003
Conclusions: Polyphenols such as tannins in cocoa, coffee, tea, and many fruit juices may reduce the carcinogenic potential of foods. In vitro experiments have shown that these polyphenolic compounds may interfere with glucosyltransferase activity of mutans streptococci, which may reduce plaque formation.
Parkinson’s Disease: Caffeine for treatment of Parkinson disease,
A randomized controlled trial, 2012
Epidemiologic studies consistently link caffeine, a nonselective adenosine antagonist, to lower risk of Parkinson disease (PD). However, the symptomatic effects of caffeine in PD have not been adequately evaluated. “Studies have shown that people who use caffeine are less likely to develop Parkinson’s disease, but this is one of the first studies in humans to show that caffeine can help with movement symptoms for people who already have the disease,” said study author Ronald Postuma, MD.
Conclusions: “Caffeine provided only equivocal borderline improvement in excessive somnolence in PD, but improved objective motor measures. These potential motor benefits suggest that a larger long-term trial of caffeine is warranted.”
Ronald Postuma, MD, et al.http://www.neurology.org/content/early/2012/08/01/WNL.0b013e318263570d.abstract
Prostrate Cancer: Consuming coffee decreases chance of developing prostrate cancer, 2011
Men who drink six cups of coffee a day have a 60 percent decreased chance of developing a dangerous form of prostate cancer, as well as a 20 percent decreased chance of developing any other kinds of prostate cancer. One to three cups could still cut prostate cancer risk by 30 percent.
Skin Cancer: Increased Caffeine Intake Is Associated with Reduced Risk of Basal Cell Carcinoma of the Skin, 2012.
Increasing the number of cups of caffeinated coffee consumed could lower one’s risk of developing the most common form of skin cancer, basal cell carcinoma, according to a study published in Cancer Research, a journal of the American Association for Cancer Research.
Conclusions: “Our findings argue that caffeine intake in men and women is inversely associated with risk of BCC.”
Fengju Song et al. 72(13); 3282–9. ©2012 AACR.
Stroke: Coffee Consumption and Risk of Stroke in Women, 2009. Long-term coffee consumption was not associated with an increased risk of stroke in women. In contrast, data suggest that coffee consumption may modestly reduce risk of stroke.
Conslusions: “In the present long-term follow-up study, coffee consumption was not associated with an increased risk of stroke. In contrast, we observed that women who regularly consumed coffee had a modestly lower risk of stroke than nonconsumers. Our data support the hypothesis that components in coffee other than caffeine may lower the risk of stroke, although the association was modest and the biological mechanism is unclear. These results should be supported by further research before the possible implications for public health and clinical practice are considered.”
Esther Lopez-Garcia, PhD, et al. 119: 1116-1123. Published online before print February 16, 2009; DOI: 10.1161/CIRCULATIONAHA.108.826164 http://circ.ahajournals.org/content/119/8/1116.full
Weight Loss: Randomized, double-blind, placebo-controlled, linear dose, crossover study to evaluate the efficacy and safety of a green coffee bean extract in overweight subjects, 2012
Green coffee extract may be an effective nutraceutical in reducing weight in preobese adults, and may be an inexpensive means of preventing obesity in overweight adults.
Conclusions: “The results are consistent with human and animal studies and a meta-analysis of the efficacy of green coffee extract in weight loss. The results suggest that GCA™ [a commercial green coffee extract product] may be an effective nutraceutical in reducing weight in preobese adults, and may be an inexpensive means of preventing obesity in overweight adults.”
Joe A. Vinson, et al. 2012; 5: 21–27. Published online 2012 January 18. DOI: 10.2147/DMSO.S27665.http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3267522/