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Background: Coffee is one of the most consumed beverages worldwide. In the last years, coffee consumption has been associated with a number of beneficial effects against metabolic impairment. The aim of this narrative review was to report the most updated and comprehensive evidence from epidemiological and experimental studies as well as mechanisms of action of coffee on metabolic impairment. Methods: A search in electronic databases (PUBMED and EMBASE) was performed to retrieve systematic and pooled analyses on coffee and diabetes, hypertension, and dyslipidemia. Furthermore, the most accredited hypotheses and mechanisms of action of coffee have been described. Results: Coffee consumption has been associated with reduced risk of diabetes in observational studies. However, the effect seems not to be mediated by caffeine. Contrasting results have been found in pooled analyses of observational studies on hypertension, despite short- and long-term follow-ups that have been demonstrated to influence the outcome. Poor or little effect on plasma lipids has been reported in studies on acute administration of coffee, yet depending on the type of coffee preparation. The main beneficial effects of coffee consumption seem to rely on the content of antioxidant and anti-inflammatory compounds (i.e., polyphenols). Among the most important, chlorogenic acids have demonstrated direct anti-hypertensive action through beneficial effect on endothelial function, and significant improvement in glucose and insulin metabolism. Also, diterpenes and melanoidins are major candidates as antioxidant compounds showing the capacity to inhibit the production of inflammatory mediators. However, caffeine and diterpenes may also exert negative effects, such as acute rise in blood pressure and serum lipids. Conclusion: In light of the most recent evidence, coffee consumption seems to be favorably related with health and to protect by metabolic impairment

BACKGROUND:The phenomenon of nutrition transition has been considered to greatly affect diet quality, especially of younger generations. OBJECTIVE:The aim of this study was to evaluate, through the use of the Diet Quality Index-International (DQI-I), several aspects of the diet quality in a sample of Mediterranean adolescents. METHODS: A cross-sectional investigation was conducted during two scholastic years (period October-May of 2012-13 and 2013-14) on 1643 adolescents attending 15 secondary schools of Sicily, southern Italy. Dietary information (through food frequency questionnaire), socio-demographic and lifestyle habits were collected. RESULTS:The mean age of adolescents was 12.4 years and the mean total modified DQI-I score was 52.3% of the total possible score. Adolescents reported an intake of fruit between 50 and 100% of the recommended intake, while for vegetable and fibers more than 40% did not achieve the 50% of the recommendation. BMI, physical activity, breakfast habit and KIDMED were positively associated with DQI-I. CONCLUSIONS: Diet quality of adolescent is low with a low adherence to traditional dietary patterns. Future intervention programs have to focus on increasing consumption of fresh fruits, vegetables and grains as well as in moderation of fat intake in order to achieve a better diet quality.

Aim: To explore the association between Sugar-Sweetened Beverages (SSBs) consumption and salt intake in relation to blood pressure and body composition in adolescents living in Sicily, southern Italy. Methods: From September 2012 to June 2014, 1643 students attending 15 secondary schools in the district of Catania were invited to participate. The information collected included demographics, anthropometric data (bioelectrical impedance), physical activity level, and dietary habits based a food frequency questionnaire validated for the Italian youth population. Results: The mean age of participants was 12.4 years and more than half (53.8%) were boys. The 30.1% and 24.5% of the sample was overweight or obese, respectively. The 30.5% of participants consumed sugary drinks every day. After adjusting for confounding factors, SSBs consumption was positively associated with salt intake, BMI, and fat mass. Blood pressure was associated with SSBs intake only in overweight/obese subjects, which was no more significant after adjustment for salt intake. Conclusion: There is an association between salt intake and SSBs consumption. SSBs intake has been linked to increased BMI and fat mass. SSBs and salt consumption should be discouraged, particularly among children and adolescents, and obesity prevention strategies should include information and education about both SSBs and salt.