New survey reveals majority of European dietitians believe moderate coffee consumption has clear health benefits
62% believe drinking coffee in moderation has clear health benefits
A newreport by the European Federation of the Associations of Dietitians (EFAD), supported by theInstitute for Scientific Information on coffee (ISIC), has revealed that almost two thirds (62%) of European dietitians believe drinking coffee in moderation has clear health benefits, with 86% agreeing that regular moderate intake can improve alertness and 69% agreeing that regular, moderate intake is associated with an improvement in overall sports performance.
The survey was completed by 585 dietitians from across 26 European countries who have direct contact with patients/clients, and provides new insights on current awareness and attitudes to coffee consumption from a healthcare perspective.
With over 2 billion cups of coffee being enjoyed around the world every day1, emerging research into its prospective role in health has suggested a possible ‘protective effect’ in relation to a number of non-communicable diseases, particularly those with an inflammatory component2. Whilst a detailed understanding of the exact association remains unclear, coffee continues to be an important consideration for healthcare professionals when considering aspects of a health lifestyle.
Key insights from the survey of European dietitians include:
- The majority of dietitians (62%) believe that moderate coffee consumption has some clear health benefits, but the potential associations between coffee consumption and health are not widely known by the general public
- Coffee remains a popular beverage throughout Europe, with 43% reporting patient’s consuming up to 3 cups a day and 3-5 cups a day, respectively, intake levels that are in line with current European Food Safety Authority’s (EFSA) recommendations3
- 62% of dietitians surveyed acknowledged a positive association with aspects of mental and physical performance, including improved alertness (86%), improved mood (61%), improvement in overall sports performance (69%) and agreed that coffee may be beneficial prior to exercise (51%). These findings reflect a previous ISIC consumer survey conducted during the lockdown of 20204
- The associations between coffee intake and key non-communicable diseases are not as well known, with only 36% positively associating moderate coffee consumption with a reduced risk of cardiovascular disease (CVD), 30% with reduced risk of type 2 diabetes and 42% with a reduced risk of neurodegenerative conditions. This is in contrast to the weight of scientific evidence that suggests potential beneficial effects across all three disease areas5-9 much of which is summarised at coffeeandhealth.org
- Caution in the level of consumption was observed in some populations, including those living with GI disorders (54%). Current research in relation to GI disorders shows no association between coffee intake and a number of gastric complaints10,11. Further research also suggests the polyphenols present in coffee may induce positive changes in the composition of the ‘good bacteria’ that supports the immune system12
References
- British Coffee Association (BCA). (2022). Coffee is the most popular drink worldwide with around two billion cups consumed every day. Available at: https://britishcoffeeassociation. org/coffee-consumption/.
- Ribeiro M, et al. (2022). The magical smell and taste: Can coffee be good to patients with cardiometabolic disease? Critical Reviews in Food Science and Nutrition. DOI: 10.1080/ 10408398.2022.2106938.
- European Food Safety Authority (EFSA) Panel on Dietetic Products, Nutrition and Allergies (NDA). (2015). Scientific Opinion on the safety of caffeine. EFSA Journal. 13(5):4102.
- Institute for Scientific Information on Coffee (ISIC). (2022). Legacy of lockdown on mental wellbeing and the role of coffee to support mood. Available at: https://www. coffeeandhealth.org/information-campaign/legacy-of-lockdown-on-mental-wellbeing-and-the-role-of-coffee-to-support-mood.
- Crippa A, et al. (2014). Coffee consumption and mortality from all causes, cardiovascular disease, and cancer: a dose-response meta-analysis. Am J Epidemiol. 180(8):763-75.
- Carlstrom M & Larsson SC. (2018). Coffee consumption and reduced risk of developing type 2 diabetes: a systematic review with meta-analysis. Nutr Revs. 76(6):395-417
- Rodriguez Artalejo F & Lopez Garcia E. (2017). Coffee consumption and cardiovascular disease: a condensed review of epidemiological evidence and mechanisms. J Agric Fd Chem. 66(21):5257-63.
- O’Keefe JH, et al. (2018). Coffee for cardioprotection and longevity. Prog Cardiovasc Dis. 61(1):38-42
- Nehlig A. (2016). Effects of coffee/caffeine on brain health and disease: What should I tell my patients? Pract Neurol. 16(2):89-95.
- Boekema PJ. (1999). Coffee and gastrointestinal function: facts and fiction. A review. Scand J Gastroenterol. 230:35-9.
- Shimamoto T, et al. (2013). No association of coffee consumption with gastric ulcer, duodenal ulcer, reflux esophagitis, and non-erosive reflux disease: a cross-sectional study of 8,013 healthy subjects in Japan. PLoS One. 8(6):e65996.
- Nehlig A. (2022) Effects of coffee on the gastro-intestinal tract: a narrative review and literature update. Nutrients.14(2):399.
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Topic world Food safety
Food safety is at the heart of the food and beverage industry. It ensures that the food we eat every day is not only nutritious, but also free of harmful contaminants. From field to plate, the industry monitors and regulates every step of the process with strict quality controls, advanced testing methods and continuous research.
Topic world Food safety
Food safety is at the heart of the food and beverage industry. It ensures that the food we eat every day is not only nutritious, but also free of harmful contaminants. From field to plate, the industry monitors and regulates every step of the process with strict quality controls, advanced testing methods and continuous research.
