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Coffee Consumption and Its Impact on Health

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Beverage Impacts on Health and Nutrition

Part of the book series: Nutrition and Health ((NH))

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Abstract

Besides caffeine, coffee contains many bioactive chemicals, including many antioxidants. Coffee intake slightly decreases total mortality, the incidence of cardiovascular disease (including stroke), diabetes, cognitive impairment and Parkinson’s disease, although the causality of these associations is still debated. Coffee does not modify total cancer risk, but it decreases the incidence of oral and pharyngeal, liver and endometrial cancers, while the relation with bladder cancer is debated. Coffee is not related to osteoporosis. In the first hour after ingestion coffee slightly increases blood pressure, and in non/occasional drinkers may trigger acute myocardial infarction and stroke. Coffee drinking should be reduced in low metabolizers of caffeine and in patients with gastritis or cardiac arrhythmias, and minimized in children, pregnant women, and patients with liver cirrhosis. A moderate coffee intake (3 cups/day) is not dangerous for health and may even have some benefits.

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Authors and Affiliations

  1. Department of Epidemiology, Istituto di Ricerche Farmacologiche “Mario Negri”, Institute for Pharmacological Research, Via Giuseppe La Masa 19, 20156, Milan, Italy

    Lodovica Cavalli Psy.D. & Alessandra Tavani Sci.D.

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  1. Lodovica Cavalli Psy.D.
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Correspondence to Alessandra Tavani Sci.D. .

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  1. Winona State University Department of Biology, Winona, Minnesota, USA

    Ted Wilson

  2. Athabasca University Centre for Science, Athabasca, Alberta, Canada

    Norman J. Temple

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Cavalli, L., Tavani, A. (2016). Coffee Consumption and Its Impact on Health. In: Wilson, T., Temple, N. (eds) Beverage Impacts on Health and Nutrition. Nutrition and Health. Humana Press, Cham. https://doi.org/10.1007/978-3-319-23672-8_3

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  • DOI: https://doi.org/10.1007/978-3-319-23672-8_3

  • Publisher Name: Humana Press, Cham

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