Can’t get through the day without a couple of cups of joe?
That might not be such a bad thing according to a new meta-analysis that suggests that drinking just two cups of coffee a day could increase life expectancy by up to two years.
For many years, scientists have been studying both the positive and negative effects of caffeine on the body.
A 2017 meta-analysis, published in the British Medical Journal (BMJ), found that drinking three to four cups of coffee a day was associated with a lower risk of death and developing heart disease, compared to drinking no coffee at all.
Coffee drinking was also associated with a lower risk of some cancers, diabetes, liver disease and dementia.
This latest meta-analysis, published in the European Journal of Epidemiology on May 8, 2019, has similar findings.
In this research, scientists analysed 40 previous studies exploring the link between coffee and mortality, including a total of 3,852,651 participants and 450,256 causes of death.
“As ageing, obesity and lifestyle factors affect the risk of mortality, the association between coffee and mortality needs to be examined in various subpopulations by characteristics of subjects,” the study authors explain.
Moderate coffee consumption of two to four cups per day was associated with reduced mortality, compared to no coffee consumption.
The study also found that the link between coffee and mortality was stronger in Europe and Asia than in the United States. – AFP Relaxnews
- Drinking two to four cups of coffee daily could potentially increase your lifespan.
- YakobchukOlena/ iStock
- A new study suggests that drinking at least two cups of coffee daily could decrease risk of death due to cancer, cardiovascular disease, and diabetes.
- A previous suggested that coffee has the opposite effect and actually increases risk of cancer, but other studies said coffee is good for mental health.
- Visit INSIDER’s homepage for more.
If you feel like you can’t live without your daily cup of coffee, new research suggests your habit could actually help increase your lifespan.
In a meta-analysis published May 4 in European Journal of Epidemiology, researchers looked at over 3 million people from 40 previous studies and found that those who drank two or more cups of coffee daily had decreased risks of death.
The researchers analyzed previous studies from around the world that included information about people’s coffee drinking habits and their causes of death, including cancer, cardiovascular disease, and diabetes.
Researchers found that people who drank two and a half cups of coffee daily had a 17% lower risk of death from cardiovascular disease. Those who drank four cups of coffee had a 24% lower risk of death from diabetes than people who didn’t drink any coffee. People who drank between two and two and a half cups of coffee had a 4% lower risk of death from cancer.
These findings held true regardless of the participants’ ages, sex, smoking status, weight, or the amount of caffeine in the coffee they drank.
Read more: A new study says skipping breakfast could increase your risk of dying early, but health experts aren’t convinced
The study did have some caveats. The people they analyzed could have inaccurately reported their daily coffee intake in their questionnaires, skewing the data. Additionally, some of the previous studies the researchers analyzed didn’t include information about the types of coffee people drank or substances like sugar and milk they may have added to the brew. These ingredients could have affected the results they found.
Past studies have suggested that coffee could increase cancer risk
The study’s findings differ from previous research that suggest coffee can increase cancer risk.
A preliminary study published in March 2019 found coffee and tea drinkers had increased risks for developing lung cancer regardless of whether they smoked or not.
The chemical acrylamide, which is found in coffee as a byproduct of the brewing process, has also been linked to cancer (it’s most likely not dangerous in the amounts found in coffee, though).
Other past research backs up the most recent findings about coffee and decreased risk of disease. One small study found that regular coffee drinkers were 16% less likely to develop Alzheimer’s, and another study of over 50,000 women found drinking at least one cup of Joe each week was associated with a 15% reduced risk for depression.
The conflicting findings of existing coffee studies mean more research needs to be done, but in the meantime you shouldn’t sweat your coffee habit or, if you can’t stand the stuff, try to incorporate it into your morning routine.
Those claims that cold-brew coffee will cause less heartburn and is healthier than hot brew?
They may be exaggerated.
Two overly-caffeinated researchers from Jefferson University (the merged Philadelphia University and Thomas Jefferson University) in the United States decided to put the claims to the test and investigate the acidity and antioxidant activity of cold-brew coffee.
The paper by Niny Rao, an associate professor of chemistry, and Megan Fuller, an assistant professor of chemistry, was published in Scientific Reports.
When looking at acidity, the researchers found that the pH levels of both brews were similar and ranged between 4.85 and 5.13 after they tested samples for all the varieties in their study.
The higher the pH, the less acidic the brew, and the less likely it would be to cause an upset stomach.
They also found that hot coffee had more beneficial antioxidants than cold brew.
Inspiration for the study came from personal experience. Rao tried to make a batch of cold-brew coffee at home and brought it to work. “It did not turn out as well as it could be,” she said.
After some discussion in the lab about the industry’s marketing efforts and finding there was no research behind the claims that cold brew is better – a big red flag – the pair initiated their study.
They tried to control as many variables as possible, including grind size, roast temperatures and water chemistry, Fuller said.
They used six coffees from Brazil, Colombia, Myanmar, Mexico and two regions of Ethiopia that were available locally, and looked for beans that were harvested within a very small area or region.
They were surprised by the results. “I thought the pHs would be more different,” said Fuller. “They were remarkably close.”
She noted that the internet allows for the rapid sharing of ideas that are not necessarily valid.
That sharing has proved to be a successful business model though. The cold-brew market has shot up like a rocket, 580% from 2011 to 2016. It generated US$38mil (RM159.13mil) in 2017.
For the non-coffee drinkers among us, cold brew is made by steeping coarsely ground fresh coffee beans in cool water for an extended period of time. The grounds are then filtered out, using paper coffee filters, a French press or another such method.
Hot coffee is usually made with water heated to between 195°F (90.6°C) and 205°F (96.1°C), using one to two tablespoons of ground coffee for every six ounces (177.4 ml) of water, according to the US National Coffee Association.
Iced coffee is made by pouring regular hot coffee that has cooled over ice.
The two researchers are big coffee connoisseurs.
Fuller’s favourite coffee drink is an Americano with three shots of espresso from High Point Cafe, sometimes with milk and cocoa.
Rao gets her organic Mexican medium-roast beans from Golden Valley Farms Coffee Roasters in West Chester and likes a small cup of lukewarm black coffee to start her day.
Next, the researchers will study how long you can safely store homemade cold brew in the refrigerator, Fuller said. Unlike store-bought varieties, it doesn’t have preservatives.
“We are interested in looking at microbial populations,” she said.
What should coffee drinkers do with the recent study results?
“Don’t change your habits,” Fuller said. “You enjoy what you enjoy.” – Philly.com/Tribune News Service
For the past two years, a non-profit in San Ysidro, California, the United States, has trained some 40 youth to become baristas. The hope has been to equip them with skills and experience to land a job.
But there’s a problem: barista jobs are scarce in San Ysidro, which is home to a single Starbucks store and one Coffee Bean location.
Now, Casa Familiar, the social services non-profit that runs the barista programme, has opened a coffee cart to create jobs for young adults who complete the training.
In addition to providing jobs, the cart will help fill a “need” for more coffee shops in San Ysidro, said Estella Flores, Casa Familiar’s youth programme supervisor.
The cart, named El K-Fe (pronounced “el cafe”), is located outside the San Ysidro Health Center. The hope is the location will be one of more to open across the predominately Latino and low-income community. The cart has employed eight individuals.
The creation of jobs is important in San Ysidro, where about 36% of teens ages 16 to 19 are unemployed and about 27% of 20- to 24-year-old adults are jobless, according to US Census Bureau data.
Casa Familiar launched the barista training programme in 2016 to address common issues young job-seekers face when trying to land their first jobs, such as a lack of experience.
The idea was to give trainees “a little bit of a competitive edge”, Flores said.
Barista training, held at a kitchen at the San Ysidro Civic Center, includes coffee roasting and extraction, and milk steaming and foaming. Participants also make trips to local specialty coffee houses and roasters, such as Bird Rock Coffee Roasters locations in San Diego.
The three-month programme also includes workshops and one-on-one coaching on resume-building, interview skills and financial literacy. Casa Familiar selects San Diego residents between the ages of 14 and 24 who come from low-income families.
Flores said the barista training programme, which she oversees, allows youth to get a feel for the coffee industry and decide if it’s a line of work they’re interested in. Regardless, she said, the skills they gain, such as customer services and teamwork, can be applied in other types of jobs.
Casa Familiar also runs a training programme that helps youth become so-called art docents, or guides who lead art museum tours.
A former barista trainee, Francisco Dominguez, said the programme was “essential and really helpful”.
The 19-year-old was hired to work at Casa Familiar’s new coffee cart. It’s one of two jobs that helps him pay for college.
Dominguez, who attends Southwestern College, works at the cart for four hours between classes on Tuesdays and Thursdays and a full shift on Fridays.
He said the flexible schedule “works with the schedules of students in the community”.
Flores said Casa Familiar hopes to open other coffee carts across San Ysidro, perhaps at the non-profit’s art gallery, The Front, and a small-scale housing development that will break ground in December.
“There’s a lot of potential with the programme,” an optimistic Flores said.
Casa Familiar might also consider opening coffee carts at other San Ysidro Health clinics. The non-profit, which provides affordable health services, has other locations in National City, Chula Vista, El Cajon and elsewhere in San Diego.
“There aren’t coffee shops available near our San Ysidro facilities for our patients or staff,” San Ysidro Health CEO Kevin Mattson said in a statement. “El K-Fe does much more than fix that problem. Most people can remember their first job and how important the lessons they learned were to them. We are proud to invest in this project benefiting our community.”
Dominguez, who helped set up the coffee cart before it opened on Sept 14, said he wants to be around “a long time” – long enough to help the programme expand to other locations. – Tribune News Service/The San Diego Union-Tribune/David Hernandez
Malaysian baristas are ruling the world!
Malaysian Irvine Quek was crowned champion at the just concluded 2018 World Latte Art Championship in Brazil. Quek is a barista at 103 Coffee Workshop in Sri Petaling, Kuala Lumpur
Another Malaysian, Regine Wai of Page 2 Cafe in Bangsar Shopping Center, KL, also did the country proud by finishing 1st runners up at the World Brewers Cup, behind Emi Fukahori of Switzerland.
The World Latte Art Championship focuses on artistic expression in milk drinks, while the World Brewers Cup highlights the craft of filter coffee brewing by hand, promoting manual coffee brewing and service excellence.
The 20-year-old Quek beat five other finalists from Greece, China, Australia, Poland and South Korea to win the competition, held during the the 2018 Brazil International Coffee Week in the city of Minas Gerais.
Quek (far left) beat five other finalists from Greece, China, Australia, Poland and South Korea to win the World Latte Art Championship 2018. Photo: World Latte Art Championship Facebook page
Quek has been a barista for four years, and was representing Malaysia as the 2018 Malaysia Latte Art Champion, while Wai started her barista career as a part-time brewer/barista, eventually winning her first national title in 2015.
The 2018 Brazil World Coffee Championships saw more than 90 competitors taking part in the World Brewers Cup, World Latte Art Championship, World Coffee in Good Spirits Championship and World Cup tasters Championship from Nov 7-9.
Wai is a barista at Page 2 cafe in Bangsar. Photo: Page 2 Facebook page