According to research recorded in “Bottom Line Health” an eight-ounce cup of caffeinated or decaffeinated coffee contains more disease-fighting antioxidants than a typical serving of fresh blueberries or oranges. Although coffee does not contain some of the other nutrients found in healthful foods, it is the main source of antioxidants in the American diet (followed by tea and chocolate respectively).

However the stimulating effects of coffee’s caffeine are not always desirable-some people experience nervousness, insomnia or even spikes in blood pressure. But most people who drink moderate amounts of coffee (one to three cups daily) appear to have a lower risk for a number of chronic illnesses, including heart disease, diabetes and age-related cognitive declines.

The amount of caffeine found in coffee varies, depending on how the coffee is prepared; one ounce of espresso contains about 50 mg. – an eight ounce of instant coffee has 95 mg – eight ounces of plain, brewed coffee has 150 mg. Coffee contains hundreds of antioxidants that can inhibit cell damage or inflammation, which are two main causes of chronic diseases. The addition of milk or sugar does appear to affect the antioxidant levels.
THE NEWEST FINDINGS

The antioxidants in coffee inhibit the damaging effects of free radicals on cells lining the arteries, which results in a decrease in inflammation, now thought to be the underlying cause of heart disease. However, because of the stimulating effects of caffeine, blood pressure rises temporarily (for about one hour) when one cup of regular coffee is consumed. People who drink several cups in a row, may keep their blood pressure elevated, thus increasing the risk for heart disease or heart attack. It’s best to space your coffee or switch to decaf, which doesn’t cause the blood pressure spikes of regular coffee.

Interestingly, older adults (age 65 or older) who have four or more daily servings of caffeine in the form of coffee, soft drinks etc. have less than half the risk of dying of heart disease than those who consume smaller amounts. This is true because older adult are prone to low blood pressure and are vulnerable to drops in blood pressure after meals, which can increase the risk for heart attacks (caffeine will quickly increase their blood pressure).

Oils found in steeped coffee can significantly raise cholesterol and increase the risk for elevated blood pressure. Coffee that is drip brewed (water is poured over ground coffee and seeps through a filter into a pot) is best for health because the filter traps most of the oils.

Postmenopausal women who drank four to five cups of coffee (especially decaffeinated coffee) per day were 16% less likely to develop type 2 diabetes than women who didn’t drink any coffee. The antioxidants in coffee may protect the pancreas’s insulin-producing beta cells from oxidative damage.

Coffee appears to slow the rate of cognitive decline in elderly adults. According to results on memory tests, non coffee drinkers had four times more cognitive decline than men who drank three cups of coffee per day. The antioxidants in coffee reduce age-related damage to brain cells (neurons) and/or cause beneficial changes in the hormones/neurotransmitters that are involved in cognitive function.

Drop by and share a cup of coffee with me - and God’s blessings to you,

Ginne, parish nurse