Drink coffee, live longer?
New, independent research found that drinking 3 or more cups of coffee a day may reduce mortality by as much as 13%.
The following excerpt was originally posted at the American Cancer Society.
AICR has named February Cancer Month. Learn more.
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.
In 2016, an expert panel convened by the International Agency for Research on Cancer (IARC) — the arm of the World Health Organization that is responsible for assessing whether certain substances cause cancer — could not conclude that drinking coffee is carcinogenic based on the current evidence available.
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.
The following post originally appeared in Tea & Coffee Trade Journal
The coffee industry is again going through a transformation, driven by shifting consumer values in an increasingly connected global landscape.
Today, people are using their purchasing decisions to support companies that reflect their values and introduce new innovations.
“The theme of this year’s NCA Convention [March 7-9, 2019 in Atlanta] is ‘coffee at a crossroads.’ In this time of unprecedented change, the decisions we make today as an industry will determine our direction in the years to come,” says Bill Murray, NCA President & CEO.
Here’s what to watch (and watch out for) in the year ahead:
By Dr. Bob Arnot, author, The Coffee Lover’s Bible
Coffee may be the greatest nutritional miracle in our world today. What other delicious beverage gives you such a bright, optimistic outlook while making a tremendous impact on your overall health, well-being, and longevity?
Coffee is also one of the greatest indulgences, a sensory experience that rivals the best wines. How else can you make such a robust improvement with such minimal effort. That wasn’t always the case.
I’ve written more than a dozen books on nutrition including two on Coffee. When I was chief medical correspondent for Dateline NBC, Today, NBC Nightly News, and CBS Evening News from the 1980s into the 2000s, and most recently as a contributor on Dr. Oz, we were always on the lookout for the next great nutrition story.
Ironically, we were alert to stories about why coffee was bad for you. At that time, coffee had a reputation for causing harm, and most people feared that it was unhealthy.
By Vanessa Facenda, Editor, Tea and Coffee Trade Trade Journal
As spring rolls in, consumers start thinking about “form and function.” While this usually means getting “winter bodies” into shape, functionality is playing a greater role in beverages.
Earlier this year, NCA held a webinar entitled, “US Coffee Outlook 2018: Latest Market Trends and Future Market Growth.” Eric Penicka, senior research analyst with global market intelligence firm, Euromonitor International, who was the webinar presenter, noted that the key ingredients for the future are convenience and function. Both will lead to value growth.
“The bottom line is that we suggest [coffee] can be a good part of a healthy diet.”
– Robin Poole, University of Southampton
Science continues to suggest that coffee is good for you.
Based on a systematic umbrella review of 201 meta-analyses recently published in the BMJ, researchers from the University of Southampton found that moderate coffee consumption was more often associated with benefit than harm.
Drinking three to four cups of coffee a day showed the greatest benefit in terms of cardiovascular disease, coronary heart disease, and stroke, versus not drinking coffee. (Drinking coffee beyond these amounts was not associated with harm, but the benefits were less pronounced.)
By William (Bill) M. Murray, NCA, CEO
One of today’s challenges isn’t finding enough information on a particular subject, but rather deciding how to evaluate all the information that’s available. Is that information unbiased, expert, and useful?
This is true not only for coffee drinkers, but also for consumers seeking information about the impact of coffee on their health. Sorting through the headlines, opinions, blog posts, and advice columns isn’t easy, which is why it is always best to seek out any underlying research on a topic. (For insight into evaluating coffee-and-health research, see “Behind the Headlines: Coffee, Health, and Research.”)
We were reminded of this after an NCA member recently asked, “Does coffee contain gluten?”
The following post is adapted from Harvard T.H. Chan School of Public Health News
Summer’s hottest drink is also a healthy way to beat the heat.
Cold brew coffee — made by steeping coffee grounds in cold water overnight or longer — is just as healthy as regular coffee, according to Frank Hu, Ph.D., chair of the Department of Nutrition at Harvard T.H. Chan School of Public Health, in a recent Health.com article.
By Kyra Auffermann, NCA
For today’s consumers, it’s more than “just” a cup of coffee. From extra antioxidants to artisanal craftsmanship, the future of coffee is anything but ordinary.
By David Sprinkle, Research Director, Packaged Facts (@packaged_facts)
If you haven’t paid attention to the sales success of coffee creamers, you are missing a sign of the times in the coffee market.
Packaged Facts estimates that U.S. retail sales of coffee creamer products will grow by $400 million between 2011 and 2016, to exceed $2.5 billion. This sales spurt in a niche product segment is not wholly surprising, given the current landscape of consumer food priorities and concerns.