A recent study recommends drinking more coffee if we drink less than five cups a day. It seems that people who consume that much coffee have a lower risk of dying from heart disease.
Researchers studied more than 200,000 non-smoker coffee-drinkers on a period of over 28 years. They found that those who consumed more coffee were healthier and had a lower risk of developing some conditions like type 2 diabetes, heart disease, Parkinson’s and Alzheimer’s disease.
One very interesting finding was that there was no difference between consumers of regular coffee or decaffeinated. That makes scientists believe that other compounds of the coffee are responsible for its benefits on health.
Coffee contains mineral magnesium and phytochemicals that could provide a benefit on health.
However, keep in mind that for this study researchers used small 8-ounce cups as units of measure. So for those who like to drink it ‘large’ more than two cups it could not have the same benefits.
One of the authors of the study suggests that a moderate consumption of coffee is advised since its effects on blood pressure weren’t studied in their research. High blood pressure could lead to strokes – one of the first causes of death in the US.
Another important point is that the study started long time ago, when coffee was healthier since it didn’t have so many added sugars and other elements. So if you want to benefit from your morning pleasure you have to make sure that the coffee you buy is as natural as possible, without anything added.
Even if this study has been received with excitement by coffee drinkers all over the country, The Washington Post has a different opinion.
According to them, coffee consumption is far from being harmless. They criticize the authors of the study for not taking into account the way in which different people process coffee different before making general recommendations to population.
Another research has found a location in human genome that determines the way in which a person’s body is able to process caffeine. Those persons with the gene of processing it slowly (about 50 percent of the subjects) were at higher risk of high blood pressure and heart attacks.
Generally speaking, it seems irresponsible to make general recommendations regarding consumption of aliments, given the fact that different elements have different effects on different people.
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