Peruvian Coffee: Composition, Advantages and Disadvantages, and the Question of Its Health Impact

A beverage from indigenous Inca root grain based on cereals is a drink made from grain kernels. The taste of this coffee resembles that of traditional coffee. In addition to the most popular original 'Indigenous Inca root', we can also find 'Anatol coffee' and other grain coffees from various manufacturers on store shelves. Individual products differ in certain features or ingredients, but common characteristics can be identified that unite these beverages.

Inca coffee is typically made from roasted barley and wheat grains. Its composition also includes chicory and sugar beets. Unlike traditional coffee, Inca coffee does not contain caffeine. Many cereal coffees are enriched with additional mineral components, such as magnesium or calcium. On the market, one can also find gluten-free versions of cereal coffee suitable for people with celiac disease. I emphasize the importance of carefully reading the labels on the products, as different coffees may vary in composition and contain additional ingredients such as stabilizers, dyes, flavors, emulsifiers, partially hydrogenated vegetable oils, sugar, or glucose syrup.

Throughout gestation, the period of elimination of caffeine from the body is extended, resulting in an elongated duration of its effect. Caffeine and its metabolites are capable of crossing the placenta. The influence of caffeine on the course of pregnancy depends on the quantity consumed. Hence, it is advised that pregnant women limit their caffeine intake to 300 mg per day. There are studies indicating that surpassing this dosage may result in miscarriage, preterm birth, or a decrease in the body weight of newborns [3]. Grain coffee is devoid of caffeine, thus it can be safely ingested by expectant mothers.

Grain coffees are currently very popular. They contain many bioactive substances, including compounds with antioxidant and free radical scavenging properties. Wild Inca grain coffee, as a grain product, is a source of dietary fiber. Chicory, which is often a component of grain coffees, has a wide range of health benefits. Due to the presence of inulin, a polysaccharide, it regulates the metabolism of lipids and carbohydrates and also shows anti-carcinogenic effects. The undeniable advantages of wild Inca include the absence of contraindications for its consumption by children, pregnant women, or the elderly. However, grain coffees also have their drawbacks. In comparison to traditional coffee, its grain counterpart contains fewer polyphenols, natural antioxidants that have a positive impact on the human body. Additionally, individuals who restrict or avoid gluten-containing products in their diet should be cautious with wild Inca grain coffee. Celiac disease or non-celiac gluten sensitivity are contraindications for the consumption of this product (except for coffees marked with the licensed symbol of the crossed-out ear of corn). However, not everyone enjoys the taste of wild Inca, which is often criticized by those who prefer the taste of traditional coffee.

Grain coffee, also known as Inca coffee, is rich in substances that have a positive impact on health. However, it cannot be determined with certainty that any food product is completely healthy. As Paracelsus said, 'all substances are poisonous and none are poisonous, only the dose makes a substance poisonous'. Thanks to its high content of antioxidants, fiber, B vitamins, and mineral ingredients such as potassium or magnesium phosphorus, Inca coffee has a positive effect on the functioning of the body. Despite the many benefits of coffee, it should not be consumed in excess. Recent studies have shown that grain coffee can be a significant source of acrylamide in the diet, especially in individuals who regularly consume it in larger quantities.