Monday November 19, 2018

Fresh Grounds for Coffee: Study Shows It May Boost Longevity

The study was published Monday in the journal JAMA Internal Medicine

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Adam Taylor, a sound engineer from Las Vegas, carries two glasses of iced coffee, responds to a question about new research showing that drinking coffee may boost chances for a longer life, even for those who down at least eight cups daily, July 2, 2018, in Chicago, Illinois.
Adam Taylor, a sound engineer from Las Vegas, carries two glasses of iced coffee, responds to a question about new research showing that drinking coffee may boost chances for a longer life, even for those who down at least eight cups daily, July 2, 2018, in Chicago, Illinois. (VOA)
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Go ahead and have that cup of coffee, maybe even several more. New research shows it may boost chances for a longer life, even for those who down at least eight cups daily.

In a study of nearly half-a-million British adults, coffee drinkers had a slightly lower risk of death over 10 years than abstainers.

The apparent longevity boost was seen with instant, ground and decaffeinated, results that echo U.S. research. It’s the first large study to suggest a benefit even in people with genetic glitches affecting how their bodies use caffeine.

Overall, coffee drinkers were about 10 percent to 15 percent less likely to die than abstainers during a decade of follow-up. Differences by amount of coffee consumed and genetic variations were minimal.

The results don’t prove your coffee pot is a fountain of youth nor are they a reason for abstainers to start drinking coffee, said Alice Lichtenstein, a Tufts University nutrition expert who was not involved in the research. But she said the results reinforce previous research and add additional reassurance for coffee drinkers.

“It’s hard to believe that something we enjoy so much could be good for us. Or at least not be bad,” Lichtenstein said.

The study was published Monday in the journal JAMA Internal Medicine.

It’s not clear exactly how drinking coffee might affect longevity. Lead author Erikka Loftfield, a researcher at the U.S. National Cancer Institute, said coffee contains more than 1,000 chemical compounds including antioxidants, which help protect cells from damage.

Other studies have suggested that substances in coffee may reduce inflammation and improve how the body uses insulin, which can reduce chances for developing diabetes. Loftfield said efforts to explain the potential longevity benefit are continuing.

Adam Taylor, fetching two iced coffees for friends Monday in downtown Chicago, said the study results make sense.

Representational image.
Representational image. Pixabay

“Coffee makes you happy, it gives you something to look forward to in the morning,” said Taylor, a sound engineer from Las Vegas.

“I try to have just one cup daily,” Taylor said. “Otherwise I get a little hyper.”

For the study, researchers invited 9 million British adults to take part; 498,134 women and men aged 40 to 69 agreed. The low participation rate means those involved may have been healthier than the general U.K. population, the researchers said.

Participants filled out questionnaires about daily coffee consumption, exercise and other habits, and received physical exams including blood tests. Most were coffee drinkers; 154,000 or almost one-third drank two to three cups daily and 10,000 drank at least eight cups daily.

During the next decade, 14,225 participants died, mostly of cancer or heart disease.

Caffeine can cause short-term increases in blood pressure, and some smaller studies have suggested that it might be linked with high blood pressure, especially in people with a genetic variation that causes them to metabolize caffeine slowly.

Also Read: What Does Your Coffee Say About You?

But coffee drinkers in the U.K. study didn’t have higher risks than nondrinkers of dying from heart disease and other blood pressure-related causes. And when all causes of death were combined, even slow caffeine metabolizers had a longevity boost.

As in previous studies, coffee drinkers were more likely than abstainers to drink alcohol and smoke, but the researchers took those factors into account, and coffee drinking seemed to cancel them out.

The research didn’t include whether participants drank coffee black or with cream and sugar. But Lichtenstein said loading coffee with extra fat and calories isn’t healthy. (VOA)

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Your Genes Determine You As a Tea or Coffee Person

"The findings suggest our perception of bitter tastes, informed by our genetics, contributes to the preference for coffee, tea and alcohol," Cornelis said

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Your genes make you tea or coffee lover: Study. Pixabay

Are you a tea or coffee person? The answer may lie in your genetic predisposition towards bitter tastes, say researchers.

It could be because bitterness acts as a natural warning system to protect us from harmful substances.

The study, led by researchers from US-based Northwestern University, and QIMR Berghofer Medical Research Institute in Australia, explored reactions to three bitter substances — caffeine, quinine and propylthiouracil (PROP) — to understand how they affect people’s preference for drinking tea, coffee and alcohol.

The findings showed that people who were more sensitive to caffeine and were drinking a lot of coffee consumed low amounts of tea.

In other words, people who have a heightened ability to taste coffee’s bitterness — and particularly the distinct bitter flavour of caffeine — learn to associate “good things with it”.

“You’d expect that people who are particularly sensitive to the bitter taste of caffeine would drink less coffee,” said Marilyn Cornelis, assistant professor of preventive medicine at Northwestern University Feinberg School of Medicine.

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The findings showed that people who were more sensitive to caffeine and were drinking a lot of coffee consumed low amounts of tea. Pixabay

“The opposite results of our study suggest coffee consumers acquire a taste or an ability to detect caffeine due to the learned positive reinforcement (stimulation) elicited by caffeine.”

The study, published in the journal Scientific Reports, also found that people sensitive to the bitter flavours of quinine and of PROP — a synthetic taste related to the compounds in cruciferous vegetables — avoid coffee.

For alcohol, a higher sensitivity to the bitterness of PROP resulted in lower alcohol consumption, particularly of red wine.

Also Read- Skin Care Rules To Be Followed By Men This Winter

“The findings suggest our perception of bitter tastes, informed by our genetics, contributes to the preference for coffee, tea and alcohol,” Cornelis said.

Scientists applied Mendelian randomisation — a technique commonly used in disease epidemiology — to test the causal relationship between bitter taste and beverage consumption in more than 4,00,000 men and women in the UK. (IANS)