Concentrations of heavy metals (Mn, Co, Ni, Cr, Ag, Pb) in coffee.

Nędzarek, Arkadiusz; Tórz, Agnieszka; Karakiewicz, Beata; Clark, Jeremy S. C.; Laszczyńska, Maria; Kaleta, Agnieszka; Adler, Grażyna

doi:10.18388/abp.2013_2031

Cited by 32 publications

(22 citation statements)

References 20 publications

(16 reference statements)

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“…The ranges of estimated intake of investigated metals per capita/year, based on coffee consumption obtained from (21) were: Na: 80.6– 225.1; K: 125860¬–204184.6; Ca: 4650–5821.8; Mg: 11160– 13187.4; Fe: 218.2–304.4; Cu 40.3–102.3; Zn:30.8–38.3; Al: 10.8–37.3; Ni: 4.3–7.2; Pb: 0.07–0.13; Cd: 0.07–1.14 mg/ per capita/year, and none of the metals tested exceeded the level that could pose a health risk. Our previous study of coffee purchased in Bosnia has shown similar values for Ni intake 3.83–5.68, but higher values for Pb 4.76–7.56 mg/ per capita/year (36). Unfortunately, in the previous study, we did not investigate green coffee beans.…”

Section: Discussionmentioning

confidence: 81%

Concentrations of selected metals (NA, K, CA, MG, FE, CU, ZN, AL, NI, PB, CD) in coffee

Adler

Nędzarek

Tórz

2019

Slovenian Journal of Public Health

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Introduction The health benefits and detrimental effects of coffee consumption may be linked to chemical compounds contained in coffee beans. The aim of our study was to evaluate the concentration of sodium (Na), potassium (K), calcium (Ca), magnesium (Mg), iron (Fe), copper (Cu), zinc (Zn), aluminum (Al), nickel (Ni), lead (Pb) and cadmium (Cd) in green and roasted samples of coffee beans purchased in Bosnia and Herzegovina, and to determine the potential health implications at current consumption level. Methods The concentrations were determined using a microwave high-pressure mineralization and atomic absorption spectrometer that measures total metal (ionic and non-ionic) content. Results The average metal concentrations (μg element/g coffee) in the green coffee beans were; Na: 18.6, K: 19898, Ca: 789, Mg: 1758, Fe: 60, Cu: 14, Zn: 3.6, Al: 4.2, Ni: 0.415, Pb: 0.076, and Cd: 0.015, while, in the roasted; Na: 23, K: 23817, Ca: 869, Mg: 1992, Fe: 41.1, Cu: 11.4, Zn: 5.41, Al: 4.19, Ni: 0.88, Pb: 0.0169, and Cd: 0.0140. Conclusion The level of investigated metals at the present level of consumption of coffee in Bosnia falls within the limits recommended as safe for health.

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Section: Discussionmentioning

confidence: 81%

Concentrations of selected metals (NA, K, CA, MG, FE, CU, ZN, AL, NI, PB, CD) in coffee

Adler

Nędzarek

Tórz

2019

Slovenian Journal of Public Health

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“…Finally, a number of other studies ( n = 45) were identified by the literature search that highlighted coffee as a potential source of certain unwanted/toxic constituents, such as ochratoxin A (StuderRohr and others , ), furan (Crews and others ; Altaki and others ), heavy metals (Taylor and others ; Nedzarek and others ) and acrylamide (Bjellaas and others ; Eerola and others ). For the most part, however, such studies did report that measured/estimated intake levels were well below estimated daily acceptable intakes or that coffee was not a major source, therefore deemed safe (Perez de Obanos and others ; Akdemir and others ; Guenther and others ; Ates and others ; Coronel and others ).…”

Section: Resultsmentioning

confidence: 99%

A Comprehensive Overview of the Risks and Benefits of Coffee Consumption

Pourshahidi

Navarini

Petracco

et al. 2016

Comp Rev Food Sci Food Safe

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Findings on both the health benefits and the potentially harmful effects of coffee consumption have been contradictory. However, the general scientific consensus is that moderate, regular coffee drinking by healthy individuals is either essentially benign or mildly beneficial. Results and generalizations are complicated by a number of factors, including differences in age, gender, health status, type of coffee preparation, serving size, and source of coffee. Coffee may have potential health benefits and risks, but causality cannot be established for either with the research currently available as these are largely based on observational data. This review aimed to provide a comprehensive overview of the risks and benefits of coffee consumption on health outcomes. A systematic search (search terms: "coffee" OR "coffee adj3" [consum * or intake * or drink * ]) of the literature (from 1970; humans; in English) using the electronic databases "OVID," "CINAHL," and "Web of Knowledge" returned 12405 results. Duplicates were removed, studies were screened (based on inclusion/exclusion criteria), and the remaining eligible studies (n = 1277) were used to collate an exhaustive list of the potential health benefits and risks of coffee consumption, which were grouped and are discussed with regard to major diseases/conditions (mortality, cardiovascular disease, cancer, and metabolic/liver/neurological disorders), atrisk/vulnerable groups, and specific coffee constituents. This qualitative assessment has shown that the health benefits (or null effects) clearly outweigh the risks of moderate coffee consumption in adult consumers for the majority of health outcomes considered. Results from this research may aid further qualitative and quantitative deterministic risk-benefit assessments of coffee consumption.

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“…Metals disturb ionic balance and mineral regulation, induce oxidative damage to cell structures, produce injury to DNA and induce cancer transformations. 128 Nędzarek et al 129 studied Mn, Co, Ni, Cr, and Ag levels in coffee. Such levels were shown to be too low to influence human health.…”

Section: Safety Concerns Of the Use Coffee By-products As A Natural Smentioning

confidence: 99%

CHAPTER 12. Coffee By-products

Castillo¹,

Fernández-Gómez²,

Martinez-Saez³

et al. 2019

Coffee

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Large amounts of coffee by-products are generated in the industrial processing of coffee cherries to obtain the coffee beverage. Approximately 90% of the cherry is discarded during the conversion of the cherry into a tasty, aromatic brew. Coffee waste causes environmental problems worldwide and represents a loss of natural sources of several added value compounds. The present chapter provides a review of the information currently available on coffee by-products including their definition, chemical composition and potential applications. The feasibility of applying the biorefinery concept to achieve a sustainable coffee sector is discussed. Based on the research conducted in this field, we can conclude that coffee is not only for drinking; you can also use it for many beneficial purposes by applying the biorefinery concept. Conversion of by-products into healthpromoting products is of particular interest. However, raw materials should be controlled for quality and safety before they are converted into products for human consumption. The safety rules used to test the quality of green beans should also be adopted for other coffee materials. Thus, coffee by-products have a future as coproducts and provide an opportunity to increase the competitiveness of the coffee sector.

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Concentrations of heavy metals (Mn, Co, Ni, Cr, Ag, Pb) in coffee.

Cited by 32 publications

References 20 publications

Concentrations of selected metals (NA, K, CA, MG, FE, CU, ZN, AL, NI, PB, CD) in coffee

Concentrations of selected metals (NA, K, CA, MG, FE, CU, ZN, AL, NI, PB, CD) in coffee

A Comprehensive Overview of the Risks and Benefits of Coffee Consumption

CHAPTER 12. Coffee By-products

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