Coffee - Advantages and Possible Dangers

The first coffee plantations appeared in 575 A.D. on the Abyssinian Highlands and the Somali Peninsula. Arabians started consuming coffee between the 11th and 12th centuries. The first European coffeehouse was established in 1645 in Venice, Italy. At the beginning of the 20th century, there was a need to find a product that could be stored for a long time without losing its flavor and aroma. That's how instant coffee was invented. Coffee was introduced to Poland in the 17th century. Coffee is cultivated between the Tropics of Cancer and Capricorn. The largest coffee producers are Brazil, Colombia, and Vietnam, which supply more than half of the world's coffee production. Coffee grows on coffee trees that originate from the area of present-day Ethiopia. These trees can reach a height of up to 10 meters. Coffee cherries resemble cherries in size and shape. As they ripen, they change color from green to dark red, to black when they are ripe. Under the skin of the cherry is the juicy pulp, in which there are two beans. Occasionally, only one bean, called a peaberry, develops in the cherry, which is highly valued because the coffee made from these beans is particularly aromatic. The two most commonly distinguished types of coffee are Coffea Arabica (Arabica coffee) and Coffea Canephora (Robusta coffee). The former accounts for 60% of the world's coffee production. Arabica coffee has a mild flavor and nearly two times less caffeine than Robusta coffee, which has a strong, distinct flavor.

Scientific research conducted by the International Coffee Organization and the Institute for Scientific Information on Coffee confirms that moderate coffee consumption is completely safe and has no negative impact on health. Coffee contains more than 700 different components, including not only caffeine, but also carbohydrates, fats, water, proteins, plant acids, alkaloids, mineral salts, and aromatic substances. The proportions of each component vary depending on the type of coffee and whether they are raw beans, roasted, or in the form of a brew. In addition to the type of soil, climate, and cultivation method, the processing and roasting process also influences the composition of coffee.

Caffeine, the most important active substance in the coffee beverage, is very quickly absorbed from the digestive tract into the circulatory system, reaching a maximum concentration within an hour, which is maintained for a maximum of 4 hours. The lethal human dose of caffeine is 100 g. Coffee beverage consumption of up to 400 mg per day does not increase the risk of cardiovascular disease. It does not reduce bone mineral density in people who consume adequate amounts of calcium. Caffeine addiction can occur at a maximum daily dose of over 500-600 mg, which can lead to a range of unwanted side effects, such as excessive excitability, anxiety, arrhythmia, insomnia, headache, and gastrointestinal problems. Pregnant and breastfeeding women should limit their caffeine intake. The coffee beverage contains many compounds that give it its flavor and aroma, such as polyphenols, including chlorogenic acid, quinic acid, and caffeic acid. In addition to their flavor properties, these compounds have complex biological effects, including anti-cancer properties associated with antioxidant activity and free radical scavenging, inhibition of atherosclerotic plaque formation, anti-inflammatory, antibacterial, and antioxidant properties, delaying the breakdown of vitamin C in the body, the ability to bind heavy metals from the diet, reducing iron absorption and protein digestibility. The coffee beverage also contains trigonelline, which is converted into vitamin PP during the roasting of coffee beans. The coffee beverage is also rich in oxalic acid. Current studies do not conclusively show whether coffee beverage consumption is beneficial or harmful to the body. There is also no consensus on the effect of coffee beverage drinking on blood pressure. Drinking 2-3, even 4 cups of coffee beverage a day increases blood flow through the expansion of the heart's arteries, leading to better circulation throughout the body. The arteries in the head narrow, reducing the tendency to migraines. Another advantage of coffee beverage drinking is the effect of caffeine on accelerating fat burning, making it a useful component of a weight loss therapy, of course, consumed in moderate amounts and without sugar and cream. The coffee beverage should not be consumed by people with ulcers, as it increases the production of gastric and bile acids. It also increases the level of homocysteine in the blood, which contributes to the development of atherosclerosis and increased blood clotting. The coffee beverage promotes the excretion of electrolytes such as Mg2+, K+, and Ca2+ in the urine, increasing the risk of bone fractures. Polyphenols present in the coffee beverage have antioxidant properties, which can have a positive impact on cardiovascular diseases, diabetes, and cancer. However, drinking more than 5 glasses of coffee beverage a day due to the presence of acrylamide can increase the risk of bladder cancer. The coffee beverage, due to its tannin content, can counteract the development of tooth decay. Studies show a significant reduction in the risk of Parkinson's disease in people who regularly consume drinks containing caffeine. However, people with high blood pressure after the age of 65 should not drink the coffee beverage. Drinking the coffee beverage should also not be combined with smoking.

The answer to the question of whether coffee consumption is detrimental is not clear-cut, as the effects of coffee components on the human body depend on various factors. These include the cultivation method, the frequency of consumption, the health condition, and the personal circumstances of the individual drinking coffee. When imbibing coffee, it is important to practice moderation and adhere to personal limits to primarily relish its delightful attributes.