Coffee: Emerging Health Effects and Disease Prevention

Coffee: Emerging Health Benefits and Disease Prevention presents a comprehensive overview of the recent scientific advances in the field. The book focuses on the following topics: coffee constituents; pro- and antioxidant properties of coffee constituents; bioavailability of coffee constituents; health benefits and disease prevention effects of coffee; and potential negative impacts on health. Multiple chapters describe coffee's positive impact on health and various diseases: type 2 diabetes; neurodegenerative diseases (Parkinson's and Alzheimer's); cancer (prostate, bladder, pancreatic, breast, ovarian, colon and colorectal); cardiovascular health; and liver health. Coffee's positive effects on mood, suicide rate and cognitive performance are addressed as are the negative health impacts of coffee on pregnancy, insulin sensitivity, dehydration, gastric irritation, anxiety, and withdrawal syndrome issues. Written by many of the top researchers in the world, Coffee: Emerging Health Benefits and Disease Prevention is a must-have reference for food professionals in academia, industry, and governmental and regulatory agencies whose work involves coffee.

Table of Contents:
Preface xvii List of Contributors xix List of Abbreviations xxii Acknowledgement xxv 1 Introduction 1 Thomas Hatzold 1.1 Coffee-a popular beverage 1 1.2 Coffee from a nutritional perspective 1 1.3 Potential beneficial effects of coffee 2 1.4 Limitations to the beneficial effects 3 1.5 History 5 1.6 Coffee production worldwide 5 1.7 Coffee processing: formation and fate of bioactive compounds 5 1.8 New processes to optimize the health benefits of coffee 10 1.9 Coffee preparation 12 1.10 Coffee beverages and specialties 14 1.11 Coffee consumption 14 1.12 Conclusions 16 2 Coffee Constituents 21 Adriana Farah 2.1 Introduction 21 2.2 Production of coffee and coffee-based beverages 22 2.3 Natural coffee constituents 26 2.4 Incidental coffee constituents 43 2.5 Concluding remarks 50 3 Bioavailability of Coffee Chlorogenic Acids 59 Angelique Stalmach 3.1 Introduction 59 3.2 Chlorogenic acids: contribution of coffee to dietary levels ingested 59 3.4 Conclusions 72 4 Coffee and Alzheimer's Disease: Animal and Cellular Evidence 77 Marshall G. Miller and Barbara Shukitt-Hale 4.1 Introduction 77 4.2 Alzheimer's disease 77 4.3 Coffee 81 4.4 Caffeine 82 4.5 Phenolics 86 4.6 Other coffee constituents 89 4.7 Conclusions 91 5 Coffee and Alzheimer's Disease-Epidemiologic Evidence 97 Joan Lindsay, Pierre-Hugues Carmichael, Edeltraut Kr..oger, and Danielle Laurin 5.1 Introduction 97 5.2 Review of epidemiologic studies of coffee in relation to Alzheimer's disease, dementia, and selected aspects of cognitive functioning 98 5.3 The strength of the evidence for preventing Alzheimer's disease 106 6 Coffee and Parkinson's Disease 111 Jing-Wei Lim and Eng-King Tan 6.1 Introduction 111 6.2 Pathogenesis of Parkinson's disease 111 6.3 Gene and environmental/lifestyle factors 112 6.4 Clinical evidence linking coffee consumption and Parkinson's disease 113 6.5 Neuroprotection and active components of coffee 115 6.6 Adenosine receptor antagonism and Parkinson's disease 116 6.7 Caffeine rescue of Parkinson's disease in animal models 116 6.8 Clinical trials of adenosine receptor antagonists in Parkinson's disease 117 6.9 Caffeine-mediated genetic susceptibility of Parkinson's disease 118 6.10 Summary 118 7 Coffee and Liver Health 123 Pablo Muriel and Jonathan Arauz 7.1 The liver 123 7.2 Epidemiologic studies 124 7.3 Coffee, fibrosis, and cirrhosis 124 7.4 Coffee and animal models of hepatic fibrosis 126 7.5 Cytokines and liver fibrosis 127 7.6 Mechanism of coffee's protective effect 128 7.7 Adenosine A2A receptors and caffeine 132 7.8 Caffeine metabolism and drug interactions 134 7.9 Conclusions 134 8 Coffee and Type 2 Diabetes Risk 141 Nathan V. Matusheski, Siamak Bidel, and Jaakko Tuomilehto 8.1 Introduction 141 8.2 Observational associations between coffee consumption and type 2 diabetes risk 142 8.3 Coffee preparation 154 8.4 Observational associations between coffee consumption and diabetes risk factors 156 8.5 Intervention studies in human subjects 159 8.6 Possible mechanisms of action 166 8.7 Summary and conclusions 170 9 Coffee and Cardiovascular Diseases 181 Siamak Bidel and Jaakko Tuomilehto 9.1 Introduction 181 9.2 Coffee components and CVD 181 9.3 Early, transient, or acute effects of coffee consumption on CVD 183 9.4 Coffee metabolism and CVD: genetic influences 185 9.5 Long-term habitual coffee consumption and CVD 185 9.6 Coffee consumption and heart failure 189 9.7 Coffee consumption and stroke 189 9.8 Summary 190 10 Coffee and Cancers 197 Andre Nkondjock 10.1 Introduction 197 10.2 Breast cancer 198 10.3 Colorectal cancer 198 10.4 Prostate cancer 199 10.5 Bladder cancer 199 10.6 Gastric cancer 200 10.7 Ovarian cancer 201 10.8 Pancreatic cancer 201 10.9 Liver cancer 201 10.10 Head and neck cancers 202 10.11 Endometrial cancer 203 10.12 Kidney cancer 204 10.13 Brain cancer 204 10.14 Cancer survival 204 10.15 Conclusions 205 11 Coffee Consumption and Mortality Risk 211 Kemmyo Sugiyama, Shinichi Kuriyama, and Ichiro Tsuji 11.1 Introduction 211 11.2 Coffee consumption and all-cause mortality 211 11.3 Coffee consumption and CVD mortality 221 11.4 Coffee consumption and cancer mortality 222 11.5 Possible mechanism of CVD mortality reduction by coffee 223 11.6 Conclusions 223 12 Is Coffee the Next Red Wine? Coffee Polyphenol and Cholesterol Efflux 227 Harumi Kondo, Makoto Ayaori, and Katsunori Ikewaki 12.1 High-density lipoprotein and cardiovascular disease 227 12.2 Coffee and cardiovascular disease 227 12.3 Coffee polyphenols 228 12.4 Coffee polyphenols and cholesterol efflux 229 13 Additional Positive Impacts on Health 233 Yi-Fang Chu and Yumin Chen 13.1 Coffee intake and reduced risk of suicide 233 13.2 Enhanced cognitive performance and mood 235 13.3 Coffee bioactive compounds 236 14 Epidemiological Evidence for Maternal Prenatal Coffee and Caffeine Consumption and Miscarriage Risk 243 Ronna L. Chan 14.1 Introduction 243 14.2 Coffee consumption during pregnancy: a three-decade-old concern 243 14.3 Evidence from the current literature 244 14.4 Methodological concerns and limitations for studies on coffee or caffeine exposure and miscarriage 247 14.5 Risk for recurrent miscarriage 253 14.6 Conclusion, public health implications, and recommendations for future studies 254 15 Acrylamide in Coffee 259 Richard H. Stadler and Viviane Theurillat 15.1 Introduction 259 15.2 Methods of analysis 260 15.3 Occurrence in coffee and exposure estimates 260 15.4 Mechanisms of formation 262 15.5 Mitigation options 264 15.6 Risk assessment and risk management 268 15.7 Conclusions 270 16 Impact of Coffee on Gastric Acid Secretion 275 Malte J. Rubach and Veronika Somoza 16.1 Introduction 275 16.2 Regulation of gastric acid secretion 276 16.3 Effects of coffee on gastric secretion 279 16.4 Optimization of coffee bean processing to reduce the gastric acid stimulatory potential of coffee 285 16.5 Dietary impact on the gastric acid stimulatory potential of coffee 286 16.6 Conclusions 287 17 Potential Mental Risks 293 Emma Childs and Harriet de Wit 17.1 Epidemiology of coffee and other forms of caffeine 293 17.2 Beneficial effects of caffeine 295 17.3 Risks associated with caffeine use 296 17.4 Summary and conclusions 301 18 Furan in Coffee 307 Helmut Guenther 18.1 Introduction 307 18.2 Physical and chemical properties 307 18.3 Toxicology and risk assessment 307 18.4 Occurrence of furan in coffee 309 18.5 Conclusion 316 References 316 Index 319

About the Author :
Dr Yi-Fang Chu was Head of the Global Coffee Wellness Research Group at Kraft Foods Global Inc., Glenview, Illinois, USA. He is currently with PepsiCo Global Nutrition, Barrington, Illinois