Coffee is a complex mixture of chemicals that provides significant amounts of chlorogenic acid and caffeine. Unfiltered
coffee is a significant source of cafestol and kahweol, which are diterpenes that have been implicated in the cholesterolraising
effects of coffee. The results of epidemiological research suggest that coffee consumption may help prevent several
chronic diseases, including type 2 diabetes mellitus, Parkinson’s disease and liver disease (cirrhosis and hepatocellular
carcinoma). Most prospective cohort studies have not found coffee consumption to be associated with significantly increased
cardiovascular disease risk. However, coffee consumption is associated with increases in several cardiovascular disease
risk factors, including blood pressure and plasma homocysteine. At present, there is little evidence that coffee consumption
increases the risk of cancer. For adults consuming moderate amounts of coffee (3–4 cups/d providing 300–400 mg/d of
caffeine), there is little evidence of health risks and some evidence of health benefits. However, some groups, including
people with hypertension, children, adolescents, and the elderly, may be more vulnerable to the adverse effects of caffeine.
In addition, currently available evidence suggests that it may be prudent for pregnant women to limit coffee consumption
to 3 cups/d providing no more than 300 mg/d of caffeine to exclude any increased probability of spontaneous abortion or
impaired fetal growth.
Keywords caffeine, type 2 diabetes, Parkinson’s disease, liver disease, cardiovascular disease, pregnancy