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Senior Citizen Health & Medicine
Senior Citizens Find Surprisingly ‘Good News’ in 30
Years of Coffee Research
'Many negative health myths about coffee drinking may
now be transformed into validated health benefits'
 January 22, 2007 – Senior citizens, many who said
in a survey that they had rather give up sex than coffee, can find new
support for their cherished drink in a report saying that 30 years of
research indicates moderate drinking of this beverage is shown to have
generally positive and even protective effects against a host of ills,
including diabetes, Alzheimer’s disease, kidney stones, depression,
cancer and more.
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Its caffeine can bring jitters and its color can
stain teeth, yet moderate consumption of coffee - an all-world beverage
if ever there was one – is also emerging a prescription for health,
according to this month’s issue of Food Technology magazine.
"The controversies and health risks of
coffee/caffeine have been the focus of thousands of studies addressing a
litany of animal toxicity and human disease outcomes," according to the
regular Food, Medicine and Health column in Food Technology.
"Many negative health myths about coffee drinking
may now be transformed into validated health benefits as a result of
more recent mechanistic and epidemiologic research studies."
Of major significance to many senior citizens
battling against diabetes, the report says that recent studies of coffee
in combination with reviews of research gathered over the past 30 years
reveal that consumption improves glucose regulation and lowers the risk
of developing type 2 diabetes, among other favorable effects.
“Many negative health myths about coffee drinking
may now be transformed into validated health benefits,” says the
column’s co-author, Roger A. Clemens, a functional food expert with the
Institute of Food Technologists and nutritional biochemist.
“Scientific evidence now suggests that moderate
coffee consumption—3 to 5 cups a day—may be associated with reduced
risks of certain disease conditions,” he says, such as Alzheimer’s
disease, kidney stones, depression, and others.
Another area of coffee’s positive affect on the
body is its possible cancer-protective properties, possibly due to its
naturally occurring and brewing-produced antioxidants. Studies in many
countries have now shown that coffee is actually the major individual
source of dietary antioxidants (exceeding wine, tea, chocolate, and
individual fruits and vegetables.
Some research strongly links coffee’s properties to
protect blood vessels from dilating as one possible mechanism that brain
cells use to defend against Parkinson’s disease. One cup of coffee a day
may as much as halve the risk of developing this disease, the article
states.
The research does not produce all good news,
however. Coffee consumption may also increase several cardiovascular
disease risk factors, such as blood pressure and plasma homocysteine.
Published monthly by IFT, Food Technology provides
news and analysis of the development, use, quality, safety, and
regulation of food sources, products, and processes. The latest issue is
accessible online at
http://www.ift.org/foodtechnology.
Founded in 1939, and with world headquarters in
Chicago, Illinois, USA, the Institute of Food Technologists is a
not-for-profit international scientific society with 22,000 members
working in food science, technology and related professions in academia,
government and industry. As the society for food science and technology,
IFT brings sound science to the public discussion of food issues. For
more on IFT, see
http://ift.org.
>>
Complete article in pdf - click
References used by the authors included:
● Dórea, J.G. and da Costa, T.H.M. 2005. Review
article: Is coffee a functional food? Brit. J. Nutr. 93: 773-782.
● Higdon, J.V. and Frei, B. 2006. Coffee and
health: A review of recent human research. Crit. Rev. Food Sci. Nutr.
46(2): 101-123
● van Dam, R.M. 2006. Coffee and type 2
diabetes: From beans to beta-cells. Nutr. Metab. Cardiovasc. Dis. 16:
69-77.
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