Welcome back to part 2 of our "Coffee Conversations" series. Today's topic is about exploring the upsides and downsides of coffee. If you would like to check out our previous article, click here Coffee Conversations Part 1.
Coffee consumption, on the contrary, has some significant upsides. Extensive studies conducted by the "WHO" World Health Organisation and other Harvard researchers have concluded several health benefits.
Terminology: -
a) Type One Diabetes: - An autoimmune disease that prevents the pancreas from producing insulin believed to be triggered by genetics and the surrounding environment.
b) Type Two Diabetes: - It occurs when the body becomes resistant to insulin. Generally, due to lifestyle choices and family history.
The effects of caffeine in coffee are analysed extensively. Results have indicated that high amounts of caffeine increase the blood sugar level in the short term. Significantly high blood sugar levels are usually indicators of diabetes as the body cannot efficiently utilise or produce insulin. However, long term indicators, on the contrary, indicate that habitual drinkers have a lower risk of developing type two diabetes compared to non-drinkers.
Terminology: -
a) Polyphenols: - Reducing agents, referred to as antioxidants, protects the body's tissues against oxidative stress and associated pathologies such as cancers, inflation, and others.
Minerals and Polyphenols such as magnesium in coffee improve insulin and glucose metabolism in the body. Studies have indicated that coffee intakes of up to 10 cups a day resulted in a 30% lowered risk of type 2 diabetes. In addition, decaffeinated coffee also significantly impacted reducing type 2 diabetes by up to 20%.
Natural polyphenols in both caffeinated and decaffeinated coffee have neurological benefits. These agents act as natural antidepressant capable of reducing oxidative stress and inflammation of cells. According to the American Association of Retired persons, consuming fewer than six cups a day lowers the risk of depression and suicide. Other neurological benefits include improved alertness and attention, reduction in anxiety, and mood-boosting properties.
To begin understanding the effects of coffee on the heart, we look at the caffeine consumption of individuals. Caffeine introduction into the body has both positive and negative effects. We had identified several positive effects above when we looked at neurological benefits.
Here are some of the adverse impacts of caffeine: -
a) Irritability
b) Anxiety
c) Sleep Disruption
d) Heart Palpitations
e) Jitters
The different types of coffee brewing play a significant role in affecting heart health. Let's take a look at the various coffee brewing methods: -
a) Unfiltered Coffee (French Press & Turkish coffee lovers)
Definition:
Unfiltered coffee contains diterpenes (Fat-soluble compounds) that may raise adverse cholesterol (LDL) and triglycerides (A type of fat).
b) Espresso Coffee
It contains moderate amounts of diterpenes that are negligible.
c) Filter Coffee (Drip coffee or instant coffee)
These types of coffee brewed contain close to no diterpenes as the brew method filters and process it out.
The Nurses Health Study in America has indicated that the effects on women drinking more than 4 cups of coffee per day had a 20% lowered risk of stroke than non-drinkers. Decaffeinated coffee drinkers of more than two cups say an 11% decrease in stroke risk.
A brain disorder that causes shaking, stiffness, and difficulty with walking, balance, and coordination. Parkinson's occur when nerve cells, or neurons, in an area of the brain that controls movement becomes impaired. Impairment is a result of low dopamine levels.
Epidemiologic studies have indicated that higher caffeine consumption is associated with a lower risk of developing Parkinson's. Caffeine in coffee protects cells in the brain that produce dopamine. Higher intakes of caffeinated coffee lower the risk of Parkinson's by 25%.
A study comprising more than 200,000 participants to determine mortality rate and coffee consumption has indicated a lower risk of death.
Compared to non-drinkers, individuals consuming an average of three to five cups of coffee daily were 15% less likely to die from any of the diseases listed above. The authors of the study infer that the bioactive compounds in coffee may be responsible for interfering with the development of the disease by reducing inflammation and insulin resistance.
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