Coffee consumption and health-related quality of life

López-Garcı́a, Esther; Guallar-Castillón, Pilar; Leon-Muñoz, Luz María; Graciani, Auxiliadora; Rodríguez‐Artalejo, Fernando

doi:10.1016/j.clnu.2013.04.004

Cited by 27 publications

(24 citation statements)

References 28 publications

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“…In these European studies coffee was prepared as an infusion, using either soluble grounds or filter paper, and the consumption of decaffeinated coffee was also low. In the US, filtered coffee is also the most common coffee consumed (Lopez-Garcia et al, 2013). Dn the other hand, non-filtered coffee is the main method of coffee preparation in Spain and Greece (Lopez-Garcia et al, 2013;Panagiotakos et al, 2007).…”

Section: Discussionmentioning

confidence: 99%

“…Dn the other hand, non-filtered coffee is the main method of coffee preparation in Spain and Greece (Lopez-Garcia et al, 2013;Panagiotakos et al, 2007). This method includes beverages prepared using pressure (espresso coffee), a percolator (a type of pot that brews coffee by passing boiling water over the grounds) and also instant coffee (Lopez-Garcia et al, 2013).…”

Section: Discussionmentioning

confidence: 99%

“…This is a plausible possibility Figure 1. Distribution of the reasons for consuming and not consuming coffee among individuals in the Federal District, Brazil, 2006 given the observed associations between coffee consumption and obesity, whilst coffee presents a thermogenic effect that assists with weight loss (St-Dnge, 2014;Lopez-Garcia et al, 2013).…”

Section: Discussionmentioning

confidence: 99%

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Personal characteristics of coffee consumers and non-consumers, reasons and preferences for foods eaten with coffee among adults from the Federal District, Brazil

et al. 2016

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The aim of this study is to describe the characteristics of consumers and non-consumers, the reasons and foods associated with coffee intake among adults from the Federal District, Brazil. This is a cross-sectional population-based survey conducted by telephone interview (n= 1,368). We collected information on detailed coffee intake, socio-demographic aspects and personal characteristics. The coffee had an average daily intake of 319 mL. Individuals were more likely to drink coffee at an older age (68%) and with higher body mass index (58%). The most cited reason for consuming coffee was the "personal pleasure" (48%), followed by "habit / tradition" of consuming coffee. Among non-consumers of this beverage, the main reason was not liking the taste and / or aroma of coffee (62%). The method of coffee preparation used was by infusion (86%) and sugar was the main sweetener used by 83% of consumers. The majority of consumers (59%) reported consuming coffee with certain foods such as bakery products. The results from our study may suggest that the popularity of coffee can be attributed to its taste, personal pleasure and habit, and the consumption is more likely to occur with the advance of age and with intake of other foods.Keywords: coffee; consumption; Brazilians; taste; beverage.Pratical Application: Dur study permitted evaluation of personal characteristics of coffee consumers and non-consumers, different methods of coffee preparation, including caffeinated, decaffeinated, filtered and non-filtered, as well as the choice, reasons and preferences for foods eaten with coffee. Given that the potential interest of our results is from Brazilian readers and the increase interest of the functional properties of coffee there are potential for citations and downloads from the scientific community, regulatory agencies, industry, and public health professionals.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Personal characteristics of coffee consumers and non-consumers, reasons and preferences for foods eaten with coffee among adults from the Federal District, Brazil

et al. 2016

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“…Detractors suggest that it increases blood pressure and hypertension, though recent meta-analyses concluded that evidence is weak and no recommendation for or against can be made. [4][5][6] Others have described beneficial effects of regular coffee drinking such as reduced risk of diabetes mellitus, Parkinson's disease, hepatic cirrhosis, rectal cancer, suicide, and cardiovascular disease, [7][8][9][10][11][12][13] as well as an overall reduced mortality. 14 The stimulating effect of caffeine is also well known, and doctors, who often work long hours, sometimes depend on the stimulation of coffee to perform at their best.…”

Section: Introductionmentioning

confidence: 99%

Black medicine: an observational study of doctors’ coffee purchasing patterns at work

Giesinger

Hamilton

Erschbamer

et al. 2015

BMJ

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Objective To evaluate doctors' coffee consumption at work and differences between specialties.Design Single centre retrospective cohort study. Setting Large teaching hospital in Switzerland.Participants 766 qualified doctors (425 men, 341 women) from all medical specialties (201 internal medicine, 76 general surgery, 67 anaesthetics, 54 radiology, 48 orthopaedics, 43 gynaecology, 36 neurology, 23 neurosurgery, 96 other specialties).Data source Staff purchasing history from staff canteens' electronic payment system linked to separate anonymised personal data from the human resource database. Main outcome measure Numbers of coffees purchased per person per year.Results 84% (644) of doctors purchased coffee at one of the hospital canteens. 70 772 coffees were consumed by doctors in 2014. There was a significant association between specialty and yearly coffee purchasing (F=12.45; P<0.01). On average orthopaedic surgeons purchased the most coffee per person per year (mean 189, SD 136) followed by radiologists (177, SD 191) Conclusions Doctors commonly use coffee as a stimulant. Substantial variation exists between specialties. Surgeons drink notably more coffee than physicians, with orthopaedic surgeons consuming the greatest amount in the communal cafeteria setting, though this might reflect social tendencies rather than caffeine dependency. Hierarchical position is positively correlated with coffee consumption and generosity with regard to buying rounds of coffee.

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“…Similar coffee beverage is prepared, served, and consumed in Turkey (known as "Turkish coffee"), and it is also found in the Middle East, North Africa, the Caucasus, the Balkans and various locations within Eastern Europe (Abraham-Barna, 2013;Küçükkömürler & Ozgen, 2009;Ozdestan, 2014;Yilmaz, Acar-Tek, & Sozlu, 2017). Research studies show that the consumption of this type of coffee beverage in a regular basis (more specifically, two to four cups of Turkish coffee per day) is related to many health benefits (Higdon & Frei, 2006;Küçükkömürler &Özgen, 2009;Lopez-Garcia, Guallar-Castillon, Leon-Muñoz, Graciani, & Rodriguez-Artalejo, 2014;Ozdestan, 2014). It is also reported that the consumption of boiled Greek coffee beverage is associated with improved andothelial function in the elderly (Siasos et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Greek Coffee Quality Loss During Home Storage: Modeling the Effect of Temperature and Water Activity

Orfanou

Dermesonlouoglou

Taoukis

2019

Journal of Food Science

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The aim of this study was to monitor and characterize Greek coffee staling during home storage (secondary shelf life, SSL) using sensory evaluation techniques. Storage temperature (T) and product water activity (aw) are considered as the major factors affecting SSL. Water sorption isotherms fitted to Guggenheim Anderson–de Boer model were used to predict product stability; coffee samples were stable at aw < 0.52. Coffee samples equilibrated at aw = 0.15 (the fresh sample), 0.22, 0.33, and 0.52 were stored at T = 25 °C, 35 °C, and 45 °C under simulated home storage conditions. Samples were obtained at appropriate times for each T and aw condition and sensorially evaluated. Greek coffee brews were prepared and freshly served during sensory evaluation. The use of Weibull hazard analysis provided an effective approach to SSL determination as a function of T and aw. SSL values ranged from 20 (Τ = 45 °C, aw = 0.52) to 104 days (Τ = 25 °C, aw = 0.15). Quality loss based on coffee aroma changes (aroma quality, aroma intensity, aftertaste, off‐flavor) was also studied (Si, sensory scoring using 9‐point magnitude scale) and kinetically modeled. Quality loss rates (ki) were calculated and used to predict SSL values. Based on the results of both Weibull hazard analysis and sensory scoring of individual aroma characteristics, it was concluded that the lowest SSL was calculated for aw = 0.52 at T = 35 °C to 45 °C. The temperature dependence of aftertaste, aroma quality loss, and off‐flavor production was not statistically significant for 0.15 < aw < 0.33 (P > 0.05); the aroma intensity was the most sensitive parameter. Practical Applications Secondary shelf life (SSL) represents the time after pack opening during which a food maintains an acceptable quality level. During home/catering usage, coffee is not consumed immediately after pack opening. During consumption, quality degradation reactions proceed with higher rates due to variable storage conditions mainly related to atmosphere changes in the pack, leading to the entrance of oxygen/moisture and temperature. Therefore, SSL is important, and can be used as a tool for product management during consumption reducing food waste. There is a lack of studies dealing with SSL prediction of coffee, while no studies have been carried out on Greek coffee.

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Coffee consumption and health-related quality of life

Cited by 27 publications

References 28 publications

Personal characteristics of coffee consumers and non-consumers, reasons and preferences for foods eaten with coffee among adults from the Federal District, Brazil

Personal characteristics of coffee consumers and non-consumers, reasons and preferences for foods eaten with coffee among adults from the Federal District, Brazil

Black medicine: an observational study of doctors’ coffee purchasing patterns at work

Greek Coffee Quality Loss During Home Storage: Modeling the Effect of Temperature and Water Activity

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