Coffee and Hypertension – Properties of Coffee. Is Coffee Healthy?

The origins of coffee as a stimulant beverage trace back to Ethiopian folklore, where shepherds first noted heightened alertness in their flocks after consuming coffee cherries. The systematic preparation of coffee as an infusion by Arab cultures in the 14th century, followed by its introduction to Europe in the 17th century, marked the beginning of its global dissemination. Present-day cultivation is predominantly concentrated in Brazil, Colombia, and Vietnam, with the highest per capita consumption observed in Nordic countries. Among the commercially significant species, *Coffea arabica* (accounting for over 60% of global production) is distinguished by its milder flavor profile and lower caffeine content, whereas *Coffea canephora* (robusta) exhibits a more robust taste and higher alkaloid concentration. The distinctive properties of coffee arise from its complex chemical composition, which includes caffeine (2 mg/kg), carbohydrates (30–40%), lipids (10–17%), proteins and free amino acids (8%), and polyphenolic compounds (8%)—such as chlorogenic, quinic, and caffeic acids—potent antioxidants that mitigate oxidative stress linked to conditions including cancer, atherosclerosis, type 2 diabetes, and Alzheimer’s disease. Caffeine, also present in tea (28 mg/kg), cocoa (4 mg/kg), and energy drinks (28 mg/kg), is the primary driver of coffee’s popularity due to its complete gastrointestinal absorption, rapid hepatic biotransformation, and renal excretion within approximately four hours, with women (excluding those pregnant or undergoing hormonal therapy) metabolizing it more efficiently than men.

Arterial hypertension represents one of the most critical public health challenges of contemporary society, significantly diminishing both quality of life and life expectancy. As the primary risk factor for cardiovascular diseases—including heart failure, myocardial infarction, and cerebrovascular accidents—it currently affects 32% of the adult Polish population, with epidemiological projections suggesting this prevalence may rise to as much as 50% within the next decade. For years, coffee has been widely perceived as a potential contributor to elevated blood pressure, but to what extent is this belief substantiated by scientific evidence? A meta-analysis published in 2011 within a prestigious medical journal yielded unexpected findings that challenged conventional wisdom. The results indicated that regular coffee consumption was not associated with a statistically significant increase in the risk of developing hypertension when compared to individuals who consumed the beverage infrequently or in minimal quantities. Furthermore, the official position statement issued by the European Society of Hypertension and the International Society of Hypertension, following a comprehensive review of available data, explicitly concluded that there is currently insufficient scientific evidence to establish a direct causal relationship between coffee intake and the onset of this condition. Notably, certain studies have even suggested that moderate coffee drinkers may exhibit a reduced risk of ischemic stroke compared to non-consumers, thereby introducing new avenues for investigating the potentially beneficial effects of coffee consumption.

A thorough examination of recent clinical and epidemiological research indicates that regular coffee consumption may play a substantial role in the prevention of various chronic diseases. According to publications in peer-reviewed medical journals, frequent intake of this beverage is associated with a reduced incidence of insulin resistance and type 2 diabetes mellitus—a phenomenon primarily attributed to enhanced glucose metabolism and improved tissue sensitivity to insulin. Notably, these beneficial effects are observable with both caffeinated and decaffeinated coffee, though the latter requires a minimum daily consumption of four cups to achieve comparable outcomes. Furthermore, meta-analyses of prospective cohort studies have demonstrated that individuals who consume six cups of coffee per day exhibit a 20% lower risk of developing all types of prostate cancer compared to non-consumers. Emerging scientific reports also suggest that coffee may possess neuroprotective properties, potentially lowering the likelihood of Alzheimer’s disease and Parkinson’s disease onset. Additionally, there is evidence that bioactive compounds in coffee may inhibit the progression of gallstone disease and liver cirrhosis. Based on current dietary guidelines, experts from the National Institute of Public Health recommend moderate coffee intake of up to three cups daily as part of a balanced diet, emphasizing its multifaceted health benefits as well as its social and cultural significance.