Coffee, an infusion of ground, roasted coffee beans, is reported
to be among the most widely consumed beverages in the
world. Although coffee is lauded for its aroma and flavor, its caffeine
content likely plays a role in its popularity. In fact, coffee
is a complex chemical mixture reported to contain more than
a thousand different chemicals, including carbohydrates, lipids,
nitrogenous compounds, vitamins, minerals, alkaloids and phenolic
compounds.1 The majority of studies on the health effects
of coffee consumption in humans are observational. Concerns
about potential health risks of coffee and caffeine consumption
raised by epidemiological research in the past were likely exacerbated
by associations between high intakes of coffee and
unhealthy behaviors, such as cigarette smoking and physical
inactivity.2 More recently, coffee consumption has been associated
with reductions in the risk of several chronic diseases.3–5
However, in many cases, conflicting findings and concerns about
methodological issues have made it difficult for health professionals
and the public to interpret the available evidence on coffee consumption and health. The purpose of this article is
to review and interpret relatively recent research on the benefits
and risks of coffee consumption in humans.