Posted on 12/09/2024 10:41:22 PM PST by Red Badger
CNC-Center for Neuroscience and Cell Biology researchers in Portugal report that regular, moderate coffee consumption (three cups per day) not only contributes to a longer life but also enhances the quality of those additional years by reducing the risk of major age-related diseases and maintaining better overall health.
Coffee consumption's perception has shifted from potentially harmful to potentially beneficial over the last several decades. Scientific understanding of the underlying mechanisms by which coffee's primary components, namely caffeine and chlorogenic acids, influence fundamental biological processes and are understood to have alertness, antioxidant and anti-inflammatory properties, though how these might be involved in aging remains unclear.
Beyond the primary components, coffee is a complex mixture of thousands of potentially bioactive substances, most of which lack comprehensive study of their impact, making it difficult to break down the specific effects of individual components on human health.
With coffee being the most consumed beverage in the world after water, what we can observe through large population studies may reveal its overall effect on human health.
In the study, "Impact of coffee intake on human aging: Epidemiology and cellular mechanisms," published in Ageing Research Reviews, researchers reviewed over 50 epidemiological studies from different regions and ethnicities, analyzing patterns of coffee consumption and their association with mortality data, healthspan indicators, and various disease metrics withing the combined cohort of nearly 3 million individuals.
Results indicate that regular, moderate coffee consumption not only contributes to a longer life but also enhances the quality of those additional years by reducing the risk of major age-related diseases and maintaining better overall health.
Moderate and regular intake correlated with a 17% reduction in all-cause mortality rates, fewer age-related diseases, and an extension of healthy life span by approximately 1.8 years.
Coffee drinking was correlated to lower functional deterioration in aging, mitigating memory loss, mood, and physical condition. The analysis also found consistent links between moderate coffee intake and reduced major causes of mortality, including cardiovascular, cerebrovascular, cancer, and respiratory disease-related deaths.
With a total cohort size of nearly 3 million participants, the current review has considerable statistical significance, increasing the confidence in the observed associations between coffee intake and reduced mortality from major causes.
The study authors also introduce the concept of caffeine as a "normalizer," reframing it as a stabilizing agent for physiological systems, as opposed to its traditional status as a psychostimulant. This perspective shift would radically redefine how coffee is thought of, researched, and consumed, moving it away from the concept of a stimulant and into a broader category of routine health optimization.
The research was funded by coffee industry companies illycaffè, JDE Peet's, Lavazza, Nestlé, Paulig, and Tchibo through their collective non-profit, the Institute for Scientific Information on Coffee (ISIC).
While ISIC emphasizes scientific integrity and often collaborates with reputable institutions to maintain research credibility, having exclusively coffee industry companies as stakeholders reasonably raises concerns about selection bias in favor of highlighting positive findings.
In relation to the current review, individuals who drink three cups of coffee daily might be experiencing better health outcomes due to improved well-being related to social or economic status.
Alternately, people with certain medical conditions or diseases that carry higher mortality risks may be self-excluded from drinking coffee at moderate levels. For example, studies on moderate coffee consumption might regularly exclude people with hypertension, arrhythmias, heart disease, anxiety, sleep and digestive disorders.
As mentioned previously, coffee is currently the most frequently consumed beverage in the world besides water, which will make any study that correlates health benefits to the beverage highly comforting to those of us seeking a little confirmation bias with their third cup.
More information:
Cátia R. Lopes et al, Impact of coffee intake on human aging: Epidemiology and cellular mechanisms, Ageing Research Reviews (2024).
DOI: 10.1016/j.arr.2024.102581
© 2024 Science X Network
I stick with Folgers 100% Colombian.
I found Maxwell House’s Dark Roast was blending in arabica beans from multiple countries. It gave me headaches (too high caffeine).
Follow the money.
I'm getting too old now for medium roasts in the morning.....
He’s running a drug cartel at the Mexican-Texas border.
Hawaiian Kona (single origin, not blended) comes either light or medium roast.
Monarch Coffee Farm in Maui, is my long-time grower and supplier:
My mom was a great coffee drinker. Lived to almost 102.
God Bless Her.
Light-roasted beans actually contain (or CAN contain) more caffeine…as they are roasted at a lower temp and sometimes shorter duration. Many factors, of course, but ultimately “light” does not mean “light on the caffeine”. I learned this while our one daughter spent a few years working at different coffee shops…after getting her 2 degrees ;) (yes, she finally got a job using those degrees!)
Save
Get a new percolator.................
More powerful antioxidant Americans regularly consume.
K cups and instant do not have nearly the advantage bTW.
Nicotine, safely delivered, shows much promise, too.
“What happened to Juan Valdez?”
He and Mrs. Olson ran off somewhere.
If coffee is the fountain of youth I’d be in kindergarten.
isn’t all burnt acid
I learned from the Italians you put just a bit of salt on top of the coffee when you put it in the coffee maker (I use a Moka pot). It takes out that acidy taste.
I became concerned as unlike chlorine, chloramines are not filtered, or boiled out.
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Good point... From what I understand, even the reverse osmosis membranes don’t take out the chloramines. However, the carbon pre-filters supposedly do although I’ve never seen published values for this. You are reminding me that I need to get a new RO system and this will be one of the things that needs to be checked.
By the way, it was because of chloramines that I’ve given up going to the pool.
There needs to be much more research on chloramines effect upon health.
The same is true of Sorbate as a preservative.
KONA! (Don Francisco)
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https://m.media-amazon.com/images/I/61fRFRg43JL._SL1500_.jpg
To Tired:
We have a press and use it occasionally but it’s just one cup. The percolator is 12 so it lasts longer. Between Himself and I we down 6 cups between 5 and 7 AM. Big French press is on my wish list.
Himself drinks it black but I prefer a bit of milk and monk fruit.
Influencing factors being the status quo, the brands I buy have deteriorated significantly. After years of faithful service, New England, Eight O’Clock, Don Francisco, Green Mountain, Lavazza, and Kauai to a lesser extent, have all become very short shelf life, sour, bitter, foul, nasty brews. You see the selection and realize nothing is more than 65 cents an ounce. BUT they’ve been good. I need to move up in price range or switch to Irish Breakfast :) Thanks :)
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To Freedom Poster:
I don’t have Costco near here but I’ll take a look and see if it’s anyplace else. We had a burr grinder but now just a little blade. Thanks!
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To Bulwyf:
Kicking Horse sounds a bit bold - I’ll look it up :) Thanks!
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to Justa:
Ok. I haven’t had Folgers in long time but the name brings back bad memories of office coffee :) But it’s a Columbian, you say? I may just have try it. I am looking for NOT Aribica. Thanks!
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to Jeff C:
Dark Roasts used to be complex and flavorful, perfect with cream and sugar. Now they just taste like Starbucks which has always been burnt coffee.
IMHO, so many coffees are headed the way of Starbuck’s flavor because the producers and roasters think everybody likes Starbuck’s?? Maybe they’re putting their good batches into coffee pods and saving the Oops loads for cans and bags ;)
I’ll give Folger’s CH and BB another look. I’ve tossed so much coffee these last few months (well, into the garden to keep pests away) another batch or two won’t matter . Thanks!!
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to Carriage Hill:
I’ve been brewing Kauai Kona single source - but oh wait, I think this only has 10% or so Kona ... I’ll double check. I may have to up my Kona game, eh? I’ll look up Monarch. Thanks much .
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to Red Badger:
Abandon my 30 year old (or older?) Westinghouse ElectroPerk?!?! You might have something there ...
Gave it a good scrub the other day and I think 1983 was still in the stem well ...
Maybe a large French Press will be under the tree we still haven’t got .. depends what Santa can find at Goodwill :D
Happy days, all!
Cheers!
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