The author: Professor Yasser Metwally
http://yassermetwally.com
INTRODUCTION
November 21, 2009 — Coffee, the much maligned but undoubtedly beloved beverage, just made headlines for possibly cutting the risk of many diseases, type 2 diabetes, stroke, and Parkinson disease. The real news seems to be that the more you drink, the better.
Vascular disease or “hardening of the arteries”, also known as atherosclerotic disease, is the number one cause of death in the United States. Contributing risk factors include diabetes, high blood pressure and high cholesterol. Diabetes is a major risk factor, equivalent to that of having had a heart attack. There is a direct association with high cholesterol and increased incidence of coronary artery disease. The most significant risk factor for stroke is high blood pressure. Both high blood pressure and high cholesterol are associated with a higher rate of vascular disease, stroke and heart attack. Recent publications have indicated that coffee and tea may reduce the risk of having a stroke, stroke symptoms or other vascular events such as heart attack. The studies also indicate that individuals who consume coffee have a lower prevalence of diabetes, high blood pressure and heart disease.
As reported in Neurology Reviews [2], several independent studies have shown that daily consumption of black or green tea reduced the rate of stroke and number of people dying from stroke. These findings were reported at the 2009 International Stroke Conference. A summary of the findings of the numerous studies done show that tea consumption was associated with decreased brain volume injury from stroke with an increase in the number of brain cells that survive in a stroke. Retrospective analysis of the studies published, showed that 195,000 stroke patients were involved and the total number of strokes was 4,300. Dr. Lenore Arab, PhD reported this information and found that the consumption of three cups of tea daily was associated with an average stroke risk reduction of 21%. The exact mechanism of protection by tea in stroke risk reduction has not yet been completely determined. Dr. Arab’s findings were published in Stroke, 2009 February 19. [3]
Coffee consumption has also been reported to reduce the prevalence of stroke. [4] Information regarding coffee consumption and reduced stroke prevalence was also presented at the 2009 International Stroke Conference. This was published in Circulation, [5] a well respected medical journal. It was reported that stroke and other vascular risk factors decreased the amount of daily coffee consumption increased. This finding was consistent even after considering and factoring out other high stroke risk factors such as smoking. Of the 9,384 patients in the study, for whom coffee consumption information was available, it was found that about 3000 had suffered stroke,TIA (transient ischemic attack) or stroke symptoms. The range of coffee consumption ranged from zero to 20 cups daily. Analysis of the data showed that in the individuals studied, those who drank no coffee had the highest prevalence of stroke. Drinking 1-2 cups daily had a stroke prevalence of 5%, 3-5 cups daily 3.5% stroke prevalence and greater than 6 cups daily 2.9% stroke prevalence. Other analysis of the data showed that there was an overall lowered prevalence of high blood pressure, diabetes and coronary artery disease with daily consumption of coffee, particularly in the higher daily coffee consumption group.
After analyzing data on 126,000 people for as long as 18 years, Harvard researchers calculate that compared with not partaking in America’s favorite morning drink, downing one to three cups of caffeinated coffee daily can reduce diabetes risk by single digits. But having six cups or more each day slashed men’s risk by 54% and women’s by 30% over java avoiders.
Though the scientists give the customary "more research is needed" before they recommend you do overtime at Starbuck’s to specifically prevent diabetes, their findings are very similar to those in a less-publicized Dutch study. And perhaps more importantly, it’s the latest of hundreds of studies suggesting that coffee may be something of a health food — especially in higher amounts.
In recent decades, some 19,000 studies have been done examining coffee’s impact on health. And for the most part, their results are as pleasing as a gulp of freshly brewed Breakfast Blend for the 108 million Americans who routinely enjoy this traditionally morning — and increasingly daylong — ritual. In practical terms, regular coffee drinkers include the majority of U.S. adults and a growing number of children.
"Overall, the research shows that coffee is far more healthful than it is harmful," says Tomas DePaulis, PhD, research scientist at Vanderbilt University’s Institute for Coffee Studies, which conducts its own medical research and tracks coffee studies from around the world. "For most people, very little bad comes from drinking it, but a lot of good."
Consider this: At least six studies indicate that people who drink coffee on a regular basis are up to 80% less likely to develop Parkinson’s, with three showing the more they drink, the lower the risk. Other research shows that compared to not drinking coffee, at least two cups daily can translate to a 25% reduced risk of colon cancer, an 80% drop in liver cirrhosis risk, and nearly half the risk of gallstones.
Coffee even offsets some of the damage caused by other vices, some research indicates. "People who smoke and are heavy drinkers have less heart disease and liver damage when they regularly consume large amounts of coffee compared to those who don’t," says DePaulis.
There’s also some evidence that coffee may help manage asthma and even control attacks when medication is unavailable, stop a headache, boost mood, and even prevent cavities.
Much has been said and written about caffeine over the past half century. There have been over 20,000 studies conducted looking at the various effects and benefits of caffeine over this period of time. Numerous studies have demonstrated the tremendous health benefits that can be derived from regular daily consumption of caffeine, most commonly delivered through the consumption of coffee or energy drinks such as Red Bull or similar beveragage. All of these have a high caffeine content. In almost any way that caffeine is consumed, there are certain health benefits that it delivers. Despite all the negative press that has been attributed to caffeine, there has never been a study that has shown that caffeine has long term negative health effects, quite the contrary. The vast majority of studies have shown some beneficial effect in the regular consumption of coffee and caffeine. In that sense, caffeine is truly one of nature’s own wonder drugs.
The use of caffeinated beverages by humans is documented since the 15th century. Over the past 100 years there has been an explosive growth in the manner that we get our daily “caffeine fix.” Coffee has been a staple beverage in most countries and cultures of the world. Prepared in various ways, it is all still derived from the humble coffee bean. There are many different types of coffee beans and many more ways to roast and grind the bean. The combination of these factors leads to preparation of coffee and related drinks. Caffeine is also added to various soft drinks and energy drinks, which gives these beverages the ability to make a person feel a “boost” in energy and alertness. In contrast to regular, black coffee – the healthiest of caffeinated beverage genre – many coffee preparations, soft drinks and any energy drink contain high quantities of sugar and/or fat. It is these ingredients that may contribute to the undeserved reputation that coffee or caffeine is not healthy. Of the regular, commercially available coffee, Starbucks has the highest caffeine content coffees.
Caffeine is a complex compound which is used both recreationally and medically. It has the ability to attach itself (the caffeine molecule) to adenosine receptors in the body and brain. Adenosine is the chemical transmitter in the body that helps us to shut down, prior to sleep. It is the body’s own natural braking system that is responsible for us feeling tired, fatigued and go into sleep mode. Caffeine has the quality of being able to “plug into” the adenosine receptors thereby preventing this chemical transmitter from doing its job. This is particularly true in the brain, spinal cord and muscles. Without the “shut down” signal from adenosine, caffeine is able to “rev” up the brain and give the classic caffeine jolt that so many of us are familiar with. Within minutes of being ingested, caffeine speeds to our brain causing a release of another brain transmitter, dopamine. Dopamine is one of our body’s own internal energizers and antidepressants. The release of dopamine in the brain gives us a sense of well being, pleasure, increased awareness and alertness and improved problem solving abilities. Caffeine has the ability to improve brain activity and cognition. Psychological studies done on university students taking a test showed that those students who consumed caffeine prior to the test scored statistically better that their non-caffeinated counterparts. Studies done by the United States military showed that infantrymen or jet pilots scored higher and performed better on training and flight missions when they had consumed caffeine prior to performance testing. With increased alertness and improved problem solving abilities, it is no wonder that those individuals who consumed caffeine did better.
Many other health benefits have been attributed to caffeine and coffee. Some studies have shown that regular daily consumption of coffee may have an effect of protecting one later in life from developing Parkinson’s disease, Alzheimer’s disease, diabetes, high blood pressure and heart disease (coronary artery disease.) Although occasional consumption of caffeine can temporarily raise your blood pressure, a Harvard study showed that the regular consumption of six cups of coffee daily did not increase the chances of developing heart disease. Another study showed that in individuals with regular consumption of coffee actually reduced their chance of dying from a heart attack by 53%. Habitual coffee drinkers bodies become accustomed to the transient elevation of blood pressure, by caffeine, and their blood pressures most commonly normalize. That is true assuming you do not start off with mildly elevated blood pressures. Many foods have high antioxidant levels, but regular, brewed coffee has a very high concentration of antioxidants. It may be this particular component of coffee that provides the health benefits of reduction in risk for stroke, coronary artery disease (heart attack), diabetes, Alzheimer’s and Parkinson’s disease.
Caffeine has a slightly different effect on muscles but can help improve strength when combined with regular exercise. Muscles have adenosine receptors on them. Caffeine can plug into these muscle adenosine receptors. As a result, there is more calcium released when muscles contract. Calcium is the main chemical component involved with muscle contraction. The more calcium released during a muscle contraction, the stronger the muscle contraction. When muscles are repeatedly strengthened with muscle contractions, such as with weight resistant exercise, it is this increase in muscle contraction strength that help build stronger muscles. It is perhaps the effects of the energy drinks, loaded with both sugar and caffeine that provides the increased exercise performance. One study showed that it was actually caffeine tablets, high caffeine content soft drink or energy drinks that provided this benefit as compared to coffee. A cautionary note: if you have known heart disease, check with your cardiologist before consuming caffeine or caffeinated beverages.
Diabetes is a growing epidemic in the United States with over 30% of the population being considered to be obese. Obesity, defined as being over 20% over ideal body weight (BMI over 30), with morbid obesity generally defined as being 100 pounds or more over ideal weight, represents multiple health risks. The concept of metabolic syndrome: central obesity, high blood pressure and diabetes is an ongoing major health concern in the U.S. Drinking regular, black coffee without any sugary additives or even sugar itself can help reduce the risk of developing diabetes. A different Harvard University study showed that drinking 5 cups of regular coffee a day reduced the risk of developing diabetes by 50%. Much of this effect was attributed to the high antioxidant levels contained in regular, brewed coffee. If you must have your coffee sweetened, it may be better to consider a sweetener alternative such as NutraSweet, Splenda or Sweet’N Low over sugar.
In summary, the multiple health benefits of caffeine and regular, black coffee cannot be overstated. Thousands of studies have shown different, multiple health benefits from daily consumption of coffee. With the exception of heart disease, stomach ulcers and uncontrolled high blood pressure, adverse effects of consuming 3-6 cups of coffee have not been shown. The long term benefits of daily coffee consumption are quite clear and the protective effects of this complex drink are tremendous. If you are not a coffee drinker, then the next best thing would be to try caffeine pills. Either way, you have everything to gain for a healthy supplement, in addition to regular exercise and a sensible diet.
In conclusion, it is clear from the available data published in several medical journals, such as Stroke and Circulation, that there is a significant reduction in rate and prevalence of TIA, stroke and stroke symptoms with daily consumption of tea and/or coffee. Higher coffee consumption appears to be associated with a greater reduction in stroke prevalence. This in combination with a healthy diet, exercise of any kind and optimized medical therapy will provide individuals with the greatest protection against having a stroke and stroke prevention.
References
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Consumption of Green and Black Tea Is Associated With a Lower Risk of Stroke [
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Green and Black Tea Consumption and Risk of Stroke [
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Coffee and tea consumption and the risk for stroke subtypes in male smoker [
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Coffee Consumption and Risk of Stroke in Women [
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