Every 5 years, the U.S. Department of Agriculture (USDA) and Department
of Health and Human Services (HHS) issues a new edition of the Dietary
Guidelines. These are dietary
recommendations for Americans to practice healthy eating habits.
Shaped by the Dietary Guidelines Advisory Committee (DGAC), these guidelines have an enormous impact on US perceptions and behaviors regarding nutrition and health, which is why it’s critical to communicate the science on coffee and health.
Setting the stage for the next evolution in dietary guidance to Americans for 2020-2025
Editor’s note: The connection between lifestyle and health is increasingly being recognized by the medical and scientific communities. We know that diet, exercise habits, and smoking and alcohol consumption impact our health. And as the science continues to advance, it seems there are new discoveries weekly.
To help Americans make healthy food and beverage choices, the U.S. Government issues Dietary Guidelines, which in the past have been communicated by USDA guides such as the Food Guide Pyramid and MyPlate.
When the USDA last undertook this exercise, the NCA formally recommended that the healthy aspects of coffee be recognized – and they were. The 2015-2020 Guidelines acknowledge that coffee can be part of a healthy diet.
And the process to update these guidelines is now well underway.
By Dr. Mark Corey, Director of Scientific & Government Affairs, National Coffee Association
Over the past two days, I attended the meeting of the 2020-2025
Dietary Guidelines Advisory Committee (DGAC) in Washington, DC, focused on
creating the protocol and guidelines shaping US nutrition and guidance to
Americans for the next 5 years.
Panels of experts are examining every aspect of the American diet, inside and out, and have outlined their process for evaluating the science-based evidence. Subcommittees are focused on a range of topics such as dietary patterns and looking across different age groups from birth to older adults.
Editor’s note: Links to the source documents in this post have been updated to reflect OEHHA’s announcement on June 3
It’s a great moment for the coffee industry and the billions of people around the world who enjoy their cup of joe every day.
In serving up the perfect blend of science and regulation, the State of California has moved to formally recognize that coffee should not carry a “cancer warning.”
What might seem like a “duh” moment to most scientists and coffee drinkers alike was actually years in the making.
It seems that they’re on to something – and you may not even need to take a sip to get a similar psychological effect, according to new research from the University of Toronto.
Surprisingly, 69% of Americans report that they have not even heard of any studies related to coffee and disease prevention, according to recent NCA market research.
And despite the fact that people already have less than the 3-5 cups daily recommended for optimal physical benefit, limiting caffeine intake was cited as the leading reason to cut coffee consumption.
Here’s a quick glance at some of the most common misconceptions on coffee and health – and what the science really says.
To learn more about coffee, caffeine, and health, join the NCA Science Leadership Council for the Coffee Science Fair at the NCA Convention in Atlanta, March 7-9.
To learn more about science, coffee, and why the research matters, join the experts from the NCA Scientific Leadership Council for “The Coffee Science Fair: A Fun Look at a Serious Topic,” a special educational session at the NCA 2019 Convention in Atlanta, GA on March 8.
Scientists have been investigating the links between coffee and cancer for decades. And while our understanding of coffee’s potential health benefits has improved with advances in research, there’s still more to learn.
Yet the coffee-cancer connection has recently reappeared in the news, due to the ongoing Prop 65 legislation in California to put misleading “cancer warning labels” on coffee.
So, what do coffee drinkers need to know?
In following interview written by Elizabeth Mendes, American Cancer Society researchers Susan Gapstur, PhD, and Marjorie McCullough, ScD, explain what the studies really show when it comes to coffee and cancer, and discuss what other research is still needed.
Despite overwhelming scientific evidence, popular myths on coffee and health continue to persist.
By Kyra Auffermann, NCA Digital Content & Communications Manager
Coffee plays an important role in the lives (or at least mornings) of most people — in the United States, nearly 80% of all adults drink coffee, typically at the start of their day.
Yet most coffee drinkers don’t have a good understanding of coffee: the plant, the way it is processed, or the precision of a “perfect” roast.
In fact, more coffee drinkers may have a good misunderstanding of coffee. And despite overwhelming evidence, myths persist — particularly when it comes to coffee and health.
Rutgers scientists have found a compound in coffee that may team up with caffeine to fight Parkinson’s disease and Lewy body dementia — two progressive and currently incurable diseases associated with brain degeneration.
The discovery, recently published in the Proceedings of the National Academy of Sciences, suggests these two compounds combined may become a therapeutic option to slow brain degeneration.
