Wall Street Times

Study found that coffee could help decrease the risk of other health ailments

According to a new study, ingesting two to three cups of coffee daily can prevent mortality and other cardiovascular ailments.

Peter Kistler, the study’s author, said, “The results suggest that mild to moderate intake of ground, instant and decaffeinated coffee should be considered part of a healthy lifestyle.”

Kistler is the director of clinical electrophysiology research at the Baker Heart and Diabetes Institute. He is also the chief of electrophysiology at Melbourne’s Alfred Hospital. They identified three kinds of coffee, together with multiple other scientists, that considerably lower the risk of several conditions, including coronary heart disease, stroke, and congestive heart failure.

Caffeine-containing ground and instant coffee decrease the likelihood of arrhythmia. However, according to the European Journal of Preventive Cardiology, decaffeinated coffee does not diminish the chance of abnormal heart rhythm in people. On the other hand, drinking 3 to 5 cups of black coffee can help with heart disease, Alzheimer’s, Parkinson’s, prostate cancer, type 2 diabetes, and liver disease.

“This manuscript adds to the body of evidence from observational trials associating moderate coffee consumption with cardioprotection, which looks promising,” said nutritional sciences lecturer Charlotte Mills.

However, Mills argues that the investigators’ findings are purely observational and cannot rule out a cause-and-effect correlation between diseases and caffeine consumption.

“Does coffee make you healthy, or do inherently healthier people consume coffee? Randomized controlled trials are needed to prove the relationship between coffee and cardiovascular health,” she added.

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The benefit of ground, caffeinated coffee

The study utilized information gathered from the UK Biobank. Over 450,000 participants who were free of arrhythmia and other heart problems were examined in the research database. The researchers classified them into four groups: those who preferred caffeinated ground coffee, decaffeinated coffee, those who favored caffeinated instant coffee, and those who didn’t drink coffee.

The researchers analyzed the patients’ information over 12 and a half years, keeping in mind the data indicating cardiovascular illnesses, arrhythmia, stroke, and mortality. The researchers also considered other variables. Obesity, high blood pressure, age, diabetes, ethnicity, sex, smoking status, alcohol, and tea use were among them. When the investigation occurred, the scientists found that all varieties of coffee were associated with lessening disorders in people.

Duane Mellow, a nutritionist and lecturer from Aston University Medical School, argues both caffeinated and decaffeinated coffee can lower the risk of heart disease. Mellow, on the other hand, feels that other substances in the coffee might produce the effects.

“Caffeine is the most well-known constituent in coffee, but the beverage contains more than 100 biologically active components. It is likely that the non-caffeinated compounds were responsible for the positive relationships observed between coffee drinking, cardiovascular disease and survival,” said Kistler.

More studies should be conducted

While the study offers quality news for coffee lovers, experts are polarized on the study’s findings. According to Annette Creedon of the British Nutrition Foundation, the study had a shortcoming when respondents self-reported their coffee intake.

“This study had a median follow-up period of 12.5 years during which many aspects of the participants’ diet and lifestyle may have changed,” she said.

While coffee is touted as a curative beverage, Creedon argues that some people, such as those with issues sleeping and those with uncontrolled diabetes, respond adversely to it. As a result, she feels that people should discuss with their doctors before considering coffee a daily beverage.

“(These negative side effects” can be particularly relevant to individuals who are sensitive to the effects of caffeine. Hence, the findings of this study do not indicate that people should start drinking coffee if they do not already drink it or that they should increase their consumption,” Creedon added.

Furthermore, how coffee is brewed has a major effect on the conclusions. Mellor adds that consumers should ponder how much sugar is in their coffee and the level of cream, milk, and other ingredients.

“A simple cup of coffee, perhaps with a little milk, is very different to a large latte flavored with syrup and added cream,” said Mellor.

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A new study with coffee helping in liver disease

A new study revealed that consuming three to four cups of coffee, whether caffeinated or decaffeinated, a day lessens the chances of developing chronic liver diseases. In addition, according to the study, coffee-drinking individuals were less likely to be found with CLD and other liver diseases. BMC Public Health published the study in a journal.

“Coffee is widely accessible, and the benefits we see from our study may mean it could offer a potential preventative treatment for chronic liver disease,” said Dr. Oliver Kennedy, the study’s author.

“This would be especially valuable in countries with lower income and worse access to healthcare and where the burden of chronic liver disease is highest,” Kennedy added.

“This study agrees with previous cohort studies that generally report inverse associations between coffee consumption and CLD outcomes, including deranged liver enzymes, fibrosis, cirrhosis, and HCC. The protective effects of coffee have been observed in different CLD aetiologies, such as ALD, NAFLD, and chronic viral hepatitis. Previous studies also report a dose-response relationship up to 5 cups each day, but there are limited data above this range,” said the report.