To sip or not to sip: the potential health risks and benefits of coffee drinking

Abstract

Purpose

The purpose of this review is to provide a comprehensive summary of current research on the health risks and benefits associated with coffee drinking.

Design/methodology/approach

This review includes up‐to‐date information from the original literature on coffee drinking and health and presents findings in a manner accessible to both experts and non‐experts.

Findings

Coffee contains caffeine, antioxidants, and other phytochemicals, all of which affect disease risks. There is evidence that coffee drinking may not be suitable for certain individuals. Overall, however, coffee drinking seems to be a non‐harmful habit for those who drink it regularly and in moderation, and recent studies indeed suggest that it may even be beneficial for most people. The most currently available evidence suggests that coffee drinking can help reduce the risk of several diseases, most notably type 2 diabetes, Alzheimer's disease, and Parkinson's disease, although the underlying mechanisms for this effect are still being investigated.

Practical implications

Current studies suggest that coffee drinkers can help protect themselves from neurodegenerative and other diseases by drinking an average of two cups of regular, filtered coffee per day.

Originality/value

This article provides accessible and comprehensive information to researchers, nutritionists, and consumers who are interested in the potential health risks and benefits of regular and moderate coffee drinking.

Citation

Taylor, S.R. and Demmig‐Adams, B. (2007), "To sip or not to sip: the potential health risks and benefits of coffee drinking", Nutrition & Food Science, Vol. 37 No. 6, pp. 406-418. https://doi.org/10.1108/00346650710838063