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
Hi Jolla - I have tried salt. My Italian family only put lemon and anisette in the coffee ;) Any time I do sprinkle salt I don’t notice any difference. Thank you for the suggestion!
*****************************
GaltAdonis - that’s quite a monicker :)
I have been brewing other DF flavors and blends for a long time. Years. I will take a look at his Kona and see if I can’t work a can in. Thanks!
I used to work in a restaurant when I was a teenager. We had those huge coffee makers, probably a couple gallons, back then, not the drip pot types we have today.
There was a solution, lye I think, that I had to use to clean then once a week to get rid of the buildup of stain and acids on the insides.
I would empty the tank and pour in this packet of powder then fill it with scalding hot water. It would bubble and sizzle and I would let it set for about 30 minutes then drain and rinse several times. The dirty water that came out was terrible. But the coffee after cleaning was really great...................
Home roasted Sumatra / Kenyan / Guatemala blend to Vienna Roast every morning in a French Press.
Three eggs in butter topped with Harissa in a cast iron pan covered to “over easy” with light salt.
Breakfast, every day. Yum!
“The research was funded by coffee industry companies illycaffè, JDE Peet’s, Lavazza, Nestlé, Paulig, and Tchibo”
Gawd, Lavazza sucks! I once bought a container off the shelf, and having got it home found it to be undrinkably OLD. I contacted the company, whose answer was basically, “tough s#*+, buddy.”
Awful.
I use the refillable Keurig pods and put whatever coffee I desire in them.
While I have Keurig machine, I generally use a press that holds the Keurig pods. I usually do a 16 oz cup.
I like each cup made fresh as it gets burnt sitting in the pot.
I use an insta pot to heat water that allows me to set the water temp level.. I also use it for tea at lower Temps.
I’ll admit it. I’m not just addicted to coffee, but also a coffee snob. I now have the setup to roast my own coffee beans, but haven’t done it yet.
Oh dang! ME TOO! Wow did that just trigger a whole bunch of memories.... I bussed in my teens and waitressed in my 30’s. Bussing was FUN but oh those waitressing tips .... $1000 a week in cash, until a massively broken foot ended my side hustle, and caused a chain reaction of events I’m still recovering from ...
But anyway - I love restaurant kitchens - at least the ones I worked in. Those big coffee pots were daunting. Needed a step ladder to reach the top.
My dream kitchen has stainless steel counters and a drain in the middle of the floor. THAT is a “professional kitchen”, aye?
My grandmother from Massachusetts lived to 97. She had friends older than her that she used to drive to appointments.
She ALWAYS had a pot of coffee on the stove no matter the time of day.
Oh! Himself has dabbled in roasting, but only with a modified corn popper and a handful of beans at a time. It was too depressing to not get better results so he’s given it up. I wish I could get him whatever he needed to roast in earnest.
What is your setup? And what’s the holdup? :)
Our coffee goes in a good thermal carafe after brewing. With light warming on the stove when necessary.
A press that holds pods? The whole pod or just the contents?
Yes, an electric kettle is a good idea. I have an old electric stove that just isn’t very good at getting hot. Another item for the Wish List - thanks :/
Coffee Snob away. I’m like that with most restaurants over the last 20 years.
My home cooking is always and usually better than anything from pizza to Chinese to steak. It’s awful to pay 4 times as much for a restaurant meal that I can cook better, cheaper, and with better ingredients, and no tip :D
Of course, being the dishwasher for every bit of it is kind of a let down.
Yes! I was the janitor on weekends and was eventually a short order cook!.............
What is your setup? And what’s the holdup?
I have a large drum that fits on the rotisserie on my grill. Picked it up at the thrift store for cheap.
The holdup is me having too many diverse interests in retirement. I love to cook, can, freeze dry and preserve the farm harvest. At the same time doing construction, farming, gardening, .....
Then I spin my hat around and do neuroscience research and psychological/spiritual sessions with people. I have a waiting line that is unending, as the Dr’s refer their idiopathic cases to me. I’m still affiliated with the hospital and med school, attending Grand Rounds in psychiatry and neuroscience.
I’m still a CPA and handle IRS audits and complex cases, but trying to phase that out.
I live in two different states, with my homes 500 miles apart.
Some days I feel like I’m chasing my tail, just spinning in circles.
Thus, roasting coffee beans has not come to the top of my list.
I’m ready to retire from retirement. I’ve been retired for over 30 years. Thus my screen name from over 25 years on FR is Tired&Retired.
☕️
I was here on FR for several years not posting as a lurker. From back in the early Clinton years, but officially signed in with a screen name in 2001.
I didn’t trust the internet for obvious reasons. I have a degree in computer science from back in the 1970’s, purchased my first PC in 1981 while a university professor, and became a Forensic CPA, or Fraud Investigator. I still don’t trust the internet.
My work made me a skeptic.
“moderate coffee consumption (three cups per day)”
Three cups a day would have me wired up like a high-tension power line. Hardly moderate. One cup is enough for me.
Don Pablo has many great coffees.
We purchase from the website.
I have about 8 or 9 cups a day, from waking up to going to bed.
Yowza. I had no idea I was chatting with a Superstar.
Your life sounds pretty awesome even if you get tired and retired once in a while.
What a contribution to society you have made! And are still making. I don’t remember the last time I met anyone I had such instant and deep admiration for.
If you live anywhere near Roanoke Va please invite me over for coffee one day :)
I’m going to look into the BBQ Rotisserie Drum set up. That sounds pretty doable. What are your favorite beans? Himself is partial to “Something Manhandlin”. When he was making it it was pretty ok but not consistent.
Thanks so much for sharing today. Glad I jumped on this morning.
No superstar here.
Just enjoy life.
I haven’t purchased raw beans yet. That is my stumbling block.
I looked up beans and grinders after reading the post. I found something I might like to try: bourbon arabica.
Anyone try that? If so, what's your thoughts? I'd like to get back into grinding whole beans fresh for my morning coffee...
Along with Carriage Hill, I had pure kona bean in Hawaii on our honeymoon and had to get some when we got home. I see most of it now days is a blend. Pure kona is rich but smooth....
Aye, we used to grind fresh, even it was commercial whole bean. I think maybe we used a lot of Gevalia or something like that. We’ve never been expensive people but the last few years have really not been kind.
Bourbon arabica?? Enough bourbon and you don’t mind the aribica? :) Makes me think of Irish coffee - haven’t had that in decades.
I’ve been looking, too. I think I’d like to get out of arabica altogether. Unless, if you go above $1 an ounce you get Not Burnt.
Decisions, decisions .....
.
A bag or box of kcup pods is what you’re looking for.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.