New Study Reveals More Perks for Coffee Drinkers
Posted: Tuesday, June 01, 2010
by Cynthia McMurray
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This morning at 6 a.m., as I unceremoniously pried myself from bed, and stumbled down the stairs into the kitchen for my much coveted cup of organic dark roast, I did so knowing I was actually "doing my body good". At least that is what the newest study published in the American Journal of Clinical Nutrition (AJCN) says.
In fact, according to the European study slated to appear in next month's issue of the AJCN , drinking coffee regularly may reduce your risk for diabetes. Researchers concluded, "Coffee consumption appears to have favourable effects on some markers of subclinical inflammation and oxidative stress and to increase plasma concentrations of potential biomarkers of coffee intake". More specifically, the study revealed that while blood level of caffeine, chlorogenic acid (a compound also found in cinnamon, an herb linked to blood glucose regulation), and caffeic acid (an anti-inflammatory and anti-cancer compound), increased after drinking coffee, levels of the pro-inflammatory interleukin-18 and 8-isoprostane (a marker of oxidative stress) decreased by 8 and 16 per cent, respectively. In simple terms, this means coffee may help to reduce or counter substances that cause oxidative stress and inflammation within the body, factors which are directly linked to diabetes risk, especially type-2 diabetes.
Cancer: At least eleven studies throughout Europe and Japan show a positive relationship between coffee consumption and the risk of developing liver cancer. In the most recent Italian study, researchers concluded coffee drinkers have a 41 percent lower risk for primary liver cancer compared to those who never drank coffee. As well, another 2007 study published in Hepatology, revealed men who drank the most coffee actually had a 60 percent lower risk of developing aggressive prostate cancer than men who did not drink any coffee. Studies also show links to lowered rates of colon, breast, and rectal cancers.
Parkinson's disease: Research suggests coffee consumption is inversely related to the risk of developing Parkinson's. One 2000 Japanese study of over 8,000 Japanese American men over a 27-year period, showed men who drank more than four cups of coffee a day were five times less likely to develop Parkinson's than those who drank no coffee. Another 2002 study revealed coffee drinkers had 31 percent less chance of developing Parkinson's than non coffee drinkers. More recently, a 2007study showed that coffee consumption reduced the risk of Parkinson's in both men and women. So far, at least six studies show people who drink coffee on a regular basis are up to 80 percent less likely to develop Parkinson's.
In the past few decades there have been almost 19, 000 studies on the health effects of coffee. For the most part, these studies all suggest the health benefits of coffee outweigh any possible detrimental effects. These studies show coffee, in moderation of course, can reduce the mortality rate for women from heart disease. Other studies show coffee consumption can help reduce dementia risk by up to 65 percent in some cases. It can also lower the risk of gallstones, cirrhosis of the liver and it can even help relieve symptoms of asthma and headaches. And surprisingly, studies also show that because of coffee's anti-bacterial properties, it can help prevent tooth decay. As well, a study published in a 2007 edition of the journal Arthritis Rheumatism , showed coffee consumption can lower uric acid levels, which are the cause of gout and osteoarthritis.
On the flip side, there are also studies that show coffee beans contain compounds that can raise cholesterol levels, especially in people who drink unfiltered coffee such as espresso or coffee made in a French press. That being said, the European study due out next month in the AJCN shows "improvements in cholesterol levels were also detected following the third month [of regular coffee consumption], with total cholesterol and HDL cholesterol increased by 12, 7, and 4, respectively. On the other hand, the ratios of LDL to HDL cholesterol decreased by 8 per cent."
As we all know, coffee is also a mild stimulant and for some people, this can have negative effects such as irregular heart rate and "the jitters" although research to date shows this is not normally a real health issue, unless you drink excessive amounts of coffee. It all boils down to moderation. I think the bigger issue is what you add to your coffee. Unfortunately, many people add sugar or artificial sweeteners and flavours such as Equal, caramel, mocha or hazelnut syrups, which are associated with numerous negative health effects. If you must sweeten your coffee, try adding some honey, maple syrup or agave, which are much healthier and natural.
So, for all you coffee drinkers, the news is good. I know for me, I will certainly enjoy my morning coffee that much more.
Cynthia McMurray is a freelance natural health writer. She has written numerous books for leading health professionals and was the founder and publisher of a national natural health magazine. She is currently writing in-depth health manuals for a large international health and wellness company. She is also the founder and publisher of Bryler Publications (www.brylerpublications.com), a publishing company geared to new authors.
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