Coffee

The Environmental Audit Committee at the House of Commons in the UK has launched an inquiry into the damaging being done to the environment by disposable drinks packaging, focusing on the impact of coffee cups and plastic bottles. The inquiry will look at what actions are being undertaken by industry and UK government to reduce waste generated by […]

A chronic inflammatory process that occurs in some, but not all, older people may trigger cardiovascular problems, a new study shows, but part of the solution might be found in a cup of coffee. Stanford University School of Medicine scientists unearthed a connection between advancing age, systemic inflammation, cardiovascular disease and coffee consumption. Extensive analysis

As of January 2017, the Specialty Coffee Association of America (SCAA), first established in 1982, and the Specialty Coffee Association of Europe (SCAE), established in 1998, became one organization, following members’ vote last year to merge the associations. The unified organization, the Specialty Coffee Association (SCA), has launched a website to house information around key

A new meta-analysis of 22 population studies highlighted on the ISIC web site suggests that coffee consumption might be associated with a decreased risk of gastric cancer. In Y Xie et al, 2016, Coffee consumption and risk of gastric cancer: an updated meta-analysis, which was published in Asia Pacific Journal of Clinical Nutrition, Volume 25

A study at Washington State University has provided the first published comparison of caffeine absorption after consumption of coffee compared to energy drinks and the impacts of temperature and rate of consumption. “The study suggests that in terms of caffeine absorption and metabolism, coffee and energy drinks are very similar,” said Professor John White from

‘Coffee consumption and the liver – the potential health benefits,’ a report launched by the British Liver Trust, support’s the role of coffee in good liver health. It is the first time that the entire body of current research and evidence has been reviewed and compiled into a single report. The report provides evidence that

The National Coffee Association (NCA) in the US has issued a statement in which it claims to ‘set the record straight’ on the subject of diacetyl formed during coffee roasting and its alleged health risks. The NCA said it recently posted a position statement in light of continuing media reports concerning diacetyl in the workplace.

Adding coffee to the diet of people with non-alcoholic fatty liver disease (NAFLD) could help reverse the condition, according to a new study presented at The International Liver Congress 2016 in Barcelona, Spain. The study found that a daily dose of coffee (equivalent to six cups of espresso coffee for a 70kg person) improved several

In January 2016, federal agencies in the US who are responsible for health issued warnings and workplace safety recommendations relating to coffee processing and diacetyl and 2, 3-pentanedione. The substances are volatile organic compounds (VOCs) produced during coffee processing that are associated with the lung disease obliterative bronchiolitis (sometimes known as ‘popcorn lung’). As first

Contrary to current clinical belief, regular caffeine consumption does not lead to extra heartbeats, which, while common, can lead in rare cases to heart- or stroke-related morbidity and mortality, according to UC San Francisco (UCSF) researchers. The study, which measured the chronic consumption of caffeinated products over a 12-month period, rather than acute consumption, appeared

The caffeine in a cup of coffee could help improve athletic endurance, according to a new University of Georgia study. Authored by Simon Higgins, a third-year doctoral student in kinesiology at the College of Education at the university, the study was published in International Journal of Sport Nutrition and Exercise Metabolism. To research the issue, Higgins

A paper published in Toxicology Reports suggests that roasting and grinding coffee could expose workers to levels of diacetyl – a compound associated with chronic lung disease – that exceed recommended short-term occupational exposure levels. Diacetyl is found in flavouring added to products in the food industry but is also now known to formed naturally,