IFIC
REVIEW
International Food Information Council Foundation
Caffeine & Health:
Clarifying The Controversies
Caffeine is one of the most comprehensively studied ingredients in the food supply. Yet, despite our considerable knowledge of caffeine and centuries of safe consumption in foods and beverages, questions and misperceptions about the potential health effects associated with caffeine persist.
This Review provides up-to-date information on caffeine, examines its safety and summarizes the most recent key research conducted on caffeine and health.
EXECUTIVE SUMMARY
Caffeine is added to soft drinks as a flavoring agent; it imparts a bitterness that modifies the flavors of other components, both sour and sweet. Although there has been controversy as to its effectiveness in this role, a review of the literature suggests that caffeine does, in fact, contribute to the sensory appeal of soft drinks. [Drewnowski, 2001].
Moderate intake of 300mg/day (about three cups of coffee per day) of caffeine does not cause adverse health effects in healthy adults, although some groups, including those with hypertension and the elderly, may be more vulnerable. Also, regular consumers of coffee and other caffeinated beverages may experience some undesirable, but mild, short-lived symptoms if they stop consuming caffeine, particularly if the cessation is abrupt. However, there is little evidence of health risk of caffeine consumption.
In fact, some evidence of health benefits exist for adults who consume moderate amounts of caffeine. Caffeine consumption may help reduce the risk of several chronic diseases, including diabetes, Parkinson’s disease, liver disease, and colorectal cancer, as well as improve immune function. Large prospective cohort studies in the Netherland, Finland, Sweden, and the United States have found caffeine consumption is associated with reduced risk of developing type 2 diabetes, although the mechanisms are unclear. Several other cohort studies have found that caffeine consumption from coffee and other beverages decreases the risk of Parkinson’s Disease in men, as well as in women who have never used post-menopausal hormone replacement therapy. Epidemiological studies also suggest that coffee consumption may decrease the risk of liver injury, cirrhosis and hepatocellular carcinoma (liver cancer), although the reasons for these results have not been determined. In addition, coffee consumption appears to reduce the risk of colorectal cancer, but this has not been generally been confirmed in prospective cohort studies. An anti-inflammatory effect has also been observed in a number of studies on caffeine’s impact on the immune system.
Most studies have found that caffeine consumption does not significantly increase the risk of coronary heart disease (CHD) or stroke. Some randomized controlled trials have found that caffeine consumption increased cardiovascular disease risk factors to some degree, including blood pressure. However, it has been found to have a protective effect in men 65 years and older and women aged 55-69 years who did not previously have sever hypertension [Greenberg, et al.,2007; Andersen, et al., 2006].
At present, there is little evidence to show consumption of caffeine increases the risk of cancer. Studies have shown no negative association, and possibly some protective effects, between caffeine consumption and several types of cancer.
Most studies have found that caffeine consumption does reduce bone mineral density in women who consume adequate calcium. However, positive associations between caffeine consumption and hip fracture risk in three studies imply that limiting coffee consumption to three cups per day (about 300mg/day of caffeine) may help prevent osteoporosis-related fractures in older adults.
Although epidemiological data on the effects of caffeine during pregnancy are conflicting, the evidence suggests that women who are pregnant or are planning to become pregnant, can safely consume caffeine, but should limit their consumption to three cups of coffee per day, providing no more than 300mg/day of caffeine.
Based on the data reviewed, it can be concluded that caffeine consumption of 300mg/day or less does not cause adverse effects on the cardiovascular or reproductive systems, and does not increase risk of cancer or osteoporosis.
Drewnowski, A. The science and complexity of bitter taste. Nutr. Rev. 2001; Jun 59 (6):163-169
Greenberg, J.A., Dunbar, C., Schnoll, R., Kokolis, R., Kokoli, S., Kassotis, J. Caffeinated beverage intake and the risk of heart disease mortality in the elderly; a prospective analysis. Am. J. Clinical Nutrition. Feb 2007;85:392-398.
Andersen, L.F., Jacobs, D.R, Jr, Carlsen, M.H., Blomhoff, Rune. Consumption of coffee is associated with reduced risk of death attributed to inflammatory and cardiovascular disease in the Iowa Women’s Health Study. Am. J. Clinical Nutrition, May 2006;83:1039-1046
To be continued………..
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