The currently available overall evidence on cardiovascular effects related to habitual coffee consumption is largely reassuring. Moreover, coffee has a protective effect on cancer and neurodegenerative disease. Therefore, coffee can be included as part of a healthy diet. Many of coffee benefits probably derive from its caffeine content, but other substances may have an important role in health protection, particularly for their antioxidant effect. It is very difficult to establish the factors responsible for coffee’s beneficial or harmful effects. In order to better understand the function of these compounds, they should be isolated and utilized in a controlled experimental situation, using a well-established chemical balance of coffee components and at doses nutritionally achievable. Finally, it is also possible that coffee drinkers differ in other important dietary and sociological aspects from nonconsumers, and coffee use may be a surrogate marker of some other dietary or lifestyle risk factor. Clinical trials need to verify the relationship between coffee and diseases, controlling coffee type, the original coffee beans, the roasting process, serving sizes, brewing process, and duration over a long period of time, with specific quantitative information (in mg kg 1day 1) on caffeine intake.
|Titolo:||Coffee: Health Effects|
|Autori interni:||TOFALO, ROSANNA|
|Data di pubblicazione:||2016|
|Serie:||Encyclopedia of Food and Health|
|Appare nelle tipologie:||2.4 Voce (in dizionario o enciclopedia)|