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
This cup of coffee I want.
A study by R.J. Reynolds has determined that smoking cigarettes significantly contributes to immortality.
What happened to Juan Valdez?
He walked in on his wife and the donkey...
Arrested for beastiality....................
I personally experience at least three benefits from coffee:
(1) A strong cup of coffee is a great headache remedy.
(2) Coffee’s antioxidants are an immune system booster, helping to avoid and/or neutralize cold viruses, etc.
(3) Helping to stay alert on long drives. Don’t discount this one. How many auto-accident deaths have been avoided because of caffeine consumption? It’s certainly a non-zero number.
Funny.
I was in the hospital for two days with “heart failure”. All they served was decaf.
When I checked out, I told my MD that I had two cups of coffee every morning with half decaf and haif regular. He said that amounted to one cup of coffee and was fine. So I have two cups of coffee every morning.
How many have been caused by spilling hot coffee on ones lap?
Is their cup size 4 oz or 8 oz?
Other places have done studies and while not declaring it a fountain of youth, they do find coffee has compounds in it that are of multiple benefit to the human body.
Coffee is my addiction.
Here is a link to the organization that funded the study.
https://www.coffeeandscience.org/
Lots of good information at the link.
Association between coffee intake and skeletal muscle mass among U.S. adults: a population-based study
Frontiers in Nutrition
Conclusions:
In general, consumption of coffee and caffeine is positively associated with skeletal muscle mass. Therefore, an appropriate increase in coffee and caffeine intake may be advocated in populations at high risk for low skeletal muscle mass.
It IS a magical elixer but I’ve got a question for y’all.
What coffee are you drinking?
Over the past year the brands I usually get for different qualities and flavor profiles have become the same, bitter, foul-smelling, burnt Arabica.
And, I do use a percolater.
Granted, these are not top shelf but they’ve been reliable.
Anyone got a suggestion for medium roast perked that isn’t all burnt acid?
Two observations I have made with coffee.
1. When I drink too much dark roast coffee, especially Starbucks, it enlarges my prostate. A coffee shop opened adjoining a store I owned, and I had a bottomless cup. It took about a week of drinking dark roast until the symptoms appeared.
I love the taste of dark roast and have repeated this experiment many times with the same result.
2. Sometimes there are additives in coffee that they do not disclose. Several years ago I purchased “White House Coffee.” Every time I drank it, I would get an extreme headache. I real bad thumping pain within seconds of consumption.
I called the manufacturer and they stonewalled me, saying the process they used was secret.
I drink all kinds of coffee from all over the world. Vietnamese, Turkish, Colombian, Hawaiian,...
Usually I grind the beans and make a single serving in a press. The water temp at the beginning of the extraction is between 210 and 212 degrees. And, I use spring water to avoid the chlorine.
For years I used municipal water that had chloramines in it. I became concerned as unlike chlorine, chloramines are not filtered, or boiled out. They pass into your body with the coffee. There are several studies that link them to cancer.
I like the aroma of perked coffee, but felt the taste was better with a press.
There are so many influencing factors.
Source and type of bean
Type of roast
Type of grind
Age of coffee
Extraction method
Temperature of water at extraction
Do you add milk or cream?
Is the milk skim, 2%, whole, half & half, or cream
I prefer is with raw milk that has NOT been homogenized. The high pressure of homogination breaks the fat particles too small and they pass into my bloodstream.
It’s something that people enjoy so it MUST be harmful.
I get this stuff at Costco. Have a burr grinder.
https://www.amazon.com/Cafe-Don-Pablo-Gourmet-Signature/dp/B00CZ2KYRU
.
I’m using kicking horse beans. I grind them up for every batch.
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