Kaffe er også sunt!

[F..Frank]

Kaffe & Antioksidanter:

INTERNATIONAL COFFEE ORGANIZATION
POSITIVELY COFFEE PROGRAMME
COFFEE AND ANTIOXIDANTS – A SUMMARY

There is considerable literature on the effects of caffeine on
performance. Coffee is the major source of caffeine for most people,
which suggest that consumption of coffee will have beneficial effects.
However if you ask any discerning coffee drinker what the perceived health
benefits of drinking coffee are, and most will ask in return, "What health
benefits?” Understandable, as during the past 20 years we have seen and
heard many negative messages concerning coffee and caffeine intake.
However, new research from the Institute for Coffee Studies at Vanderbilt
University Medical Centre in Nashville, USA, is giving us another perspective.

At the World Coffee Conference in London in 2001, Professor Peter Martin,
Director of the Institute for Coffee Studies (ICS) confirmed that: "[The] latest
scientific evidence indicates that in moderation (2 - 4 cups per day) not only is
coffee not bad for you, it may offer some health benefits”

Vanderbilt University, which is recognized worldwide as a centre of academic
excellence, undertakes through the ICS, scientific investigations to identify
both the potential health benefits and therapeutic uses of coffee as well as
elucidate some of the fundamental mechanisms involved.
Coffee contains hundreds of compounds that may help with research into
some of the most prevalent diseases of our time and one of the most exciting
discoveries is the significant presence of antioxidants* within coffee beans.
Antioxidants are proven to help mitigate the chances of heart disease and
cancer (the two biggest killers in the UK today)."We are only just beginning to
understand the potential health benefits of some of the hundreds of
compounds in coffee as most studies have previously focused on caffeine ”
said Professor Martin.

The International Coffee Organization is also aware, for example, of results
from other studies that clearly demonstrate that coffee contains up to four
times the antioxidant** levels found in tea. "The prospect that coffee could
reduce the risk of death from heart disease is an important and exciting lead
for further study, ” said Professor Martin.


* Antioxidants are known to protect against “oxidative stress” by
“mopping-up” damaging free radicals that are implicated in cancer,
heart disease, degenerative brain disorders and ageing.

** Comparison of the Antioxidant Activity of Commonly Consumed
Polyphenolic Beverages (Coffee, Cocoa and Tea) Prepared per Cup
Serving. J. Agric. Food Chem, 49, 3438 -3442, 2001

[F..Frank]

Kaffe & Diabetes:

INTERNATIONAL COFFEE ORGANIZATION
POSITIVELY COFFEE PROGRAMME

Coffee and Diabetes – An Overview
There is increasing evidence that drinking coffee may substantially reduce the risk of developing
the most common form of diabetes, Type 2 diabetes, which is the major contributor to the
epidemic rise, worldwide, of this disease. The growing body of published research suggests that
alongside other lifestyle measures, such as weight control and exercise, regular coffee drinking
may also have a protective effect against developing Type 2 diabetes.
With the numbers of people involved, such findings are exciting and significant. It is estimated
that in 2000, there were approximately 150 million individuals with the disease and this number
is likely to double by 2025 (1). In Europe the number will increase from approx. 16 million in
1994 to 24 million in 2010 (2) and the Centres for Disease Control and Prevention in the USA
estimate over 18 million Americans have diabetes, and Type 2 diabetes accounts for over 90
percent of that total.
In a recent interview, Professor J. Tuomilehto, from the Diabetes and Genetic Epidemiology
Unit, University of Helsinki, Finland, said, “As Type 2 diabetes rarely appears before the age of
40 and many older people stop or lessen coffee drinking, dietary advice may soon be developed
that includes coffee as a safe and useful drink in a diabetes prevention programme”.
It is known that, although coffee reduces insulin sensitivity, other components found in coffee
such as chlorogenic acids and magnesium may have beneficial effects. A recent study in the
Netherlands (3) found that men, who drank seven cups of coffee a day, were 50% less likely to
develop diabetes than those who drank two cups a day. Studies published this year produced
similar conclusions. A long term US study (4), over a period of 12-18 years, found that compared
to non-coffee drinkers, men who drank more than six cups of caffeinated coffee per day, lowered
their risk of Type 2 diabetes by about half, and women reduced their risk by nearly 30%. The
effects were also seen among those who drank decaffeinated coffee, but these were more
modest. There was a 25% risk reduction for men and 15% for women.
Similar results were discovered in a major study in Finland (5) that involved more than 14,000
people. As Finland has the highest rate of consumption of coffee in the world, it was possible to
determine the risk of diabetes at high levels of consumption. In this study the heavy coffee
drinkers i.e. those who drank ten or more cups a day, were even less likely to suffer from the
disease. Such high consumption reduced the risk by 79% for women and 55% for men. It was
also good news for those who drank more moderate amounts – three to four cups a day – their
risk of diabetes was reduced by 29% for women and 27% for men.

The mechanism, or process by which coffee exerts its beneficial effect, is as yet unclear. Coffee
is a complex compound and its composition will be affected by many factors including, roasting,
blending and brewing. Whilst caffeine is thought to play a significant role, coffee is also a major
source of chlorogenic acids, components that exhibit antioxidant properties.
Chlorogenic acids are thought to inhibit one of the enzymes involved in the formation of glucose
in the small intestine (6,7), and the inhibition of this enzyme is a commonly used approach to
controlling high blood glucose levels or hyperglycaemia. Such elevated blood levels over time
lead to the serious complications of this disease.
Caffeine and another coffee component, theophylline, are also strong stimulants of pancreatic
cells, where the body produces its insulin (8). People develop Type 2 diabetes because the cells
in the muscles, liver and fat do not use insulin properly. Eventually the pancreas cannot make
enough insulin to meet the body’s needs, so interfering with the body’s ability to store energy
from food.
CONCLUSION
Whilst there is a significant evidence to show that drinking coffee can substantially reduce the
risk of developing Type 2 diabetes, further research is clearly needed to evaluate the true role of
coffee in this disease and to have a better knowledge of the beneficial effects of its key
components. However from early indications, we can look forward to seeing coffee included in
the dietary recommendations for a Type 2 diabetes prevention programme.
 
REFERENCES
1. King H, Aubert RE, Herman WH. Global burden of diabetes, 1995-2025: prevalence,
numerical estimate, and projections. Diabetes care 1998; 21: 1414-31.
2. Amos AF, McCarty DJ, Zimmet P The rising global burden of diabetes and its complications:
Estimates and projections to the year 2010. Diabet Med 1997; 14: S7-S85.
3. Van Dam RM, Feskens EJM. Coffee consumption and risk of type 2 diabetes mellitus.
Lancet 2002; 360: 1477-78.
4. Salazar-Martinez E, Willett WC, Ascherio A, Leitzmann M, Manson JE, Stampfer MJ, Hu
FB. Coffee consumption and risk of Type 2 diabetes in men and women. Ann Intern Med.
2004;140: 1-8.
5. Tuomilehto J, Hu Gang, Bidel S, Lindstrom J, Jousilahti P. Coffee consumption and risk of
Type 2 diabetes mellitus among middle-aged Finnish men and women. JAMA 2004;291:
1213-19
6. Hauri HP, Wacker H, Rickli EE, Bigler-Meier B, Quaroni A, Semenza G. Biosynthesis of
sucrase-isomaltase. Purification and NH2-terminal amino acid sequence of the rat sucraseisomaltase
precursor (pro-sucrase-isomaltase) from fetal intestinal transplants. J Biol Chem.
1982;257:4522-4528.
7. Matsui T, Ueda T, Oki T, Sugita K, Terahara N, Matsumoto K. alpha-Glucosidase inhibitory
action of natural acylated anthocyanins. 1. Survey of natural pigments with potent inhibitory
activity. J Agric Food Chem. 2001;49:1948-1951.
8. Tuomilehto J, Tuomilehto-Wolf E, Virtala E, LaPorte R. Coffee consumption as trigger for
insulin dependent diabetes mellitus in childhood. BMJ. 1990;300:642-643

[F..Frank]

OG for de som trener 

INTERNATIONAL COFFEE ORGANIZATION
POSITIVELY COFFEE PROGRAMME

COFFEE, EXERCISE AND PERFORMANCE
Exercise plays a part in all our lives whether we are playing the
occasional game of football with the children, using exercise to help fight
the battle of the bulge, or, if we are elite athletes, amazing all around us
with the kind of breathtaking performances we saw at Athens this summer.
Caffeine is part of the naturally occurring group of stimulants found in leaves, nuts and
seeds of a number of plants. Common dietary sources include coffee, tea, chocolate
and a variety of soft drinks and sports drinks. The caffeine content of various foodstuffs
is given below.
Caffeine content of various foodstuffs
Foodstuff              Serving size    Caffeine content (mg)
Coffee *                   150 ml                  50 -120
Tea*                        150 ml                  15-50
Chocolate Drink**     250 ml                  10
Milk Chocolate**        50 g                    40
Caffeinated Soft Drinks 330 ml              40 -100
(from Maughan 1999)

* Values for coffee and tea vary widely depending on the source and
method of preparation.
** In addition to caffeine, chocolate contains theobromine, which has an insignificant
effect compared to caffeine.

So what is the effect of caffeine on different types of exercise?
Although the mechanism whereby caffeine may aid performance is not fully understood,
there is substantial research that concludes that caffeine does improve physical
performance. Its effect also appears to be widespread across a diverse variety of sports
and exercises. Studies have also been wide ranging and have included well-trained
athletes and relatively sedentary individuals of both sexes and different age groups.

One of the most comprehensive and recent reviews (Doherty and Smith 2004) looked at
39 published studies. Of these, 21 involved endurance exercise, 12 used short duration
and high-intensity exercise and the remaining 6 used a graded exercise test. Including
all these data, caffeine improved performance by 12.4%, relative to the placebo trials
and this was shown to greatest effect in those who undertook exercise for a longer
duration at any one time.

There are also a number of studies that show the beneficial effects of drinking coffee
and/or caffeine ingestion on high intensity exercise. These include improved
performance on a 1500 m run (Wiles 1992) and Anselme (1992) showed that anaerobic
power in a cycling test was improved by the ingestion of the equivalent of two cups
(250mg) of caffeinated coffee. Cycling was also the sport studied more recently by Bell
(2001) when caffeine (5mg/kg) was shown to improve performance in a high intensity
cycling test.
The beneficial effect has also been demonstrated in swimming trials. Collomp (1992)
showed that in a swimming test (2x100m) there was improved performance after
ingestion of 250 mg of caffeine.

What is the effective amount of caffeine?
Recent studies used small amounts of caffeine (1-2mg/kg). In many studies, coffee was
used whilst others have used caffeine. However, they all show that small amounts of
caffeine are effective in improving exercise performance significantly and these smaller
amounts, as little as 90mg caffeine, are not associated with any unwanted side effects.

Caffeine and fluid requirementsT
he diuretic effect of caffeine is often over stressed, particularly in situations where
dehydration is a major issue. This affects particularly competitions held in hot, humid
climates where the risk of dehydration is high and is more important for endurance
athletes where dehydration has a greater effect on performance.
Athletes competing in these conditions are often advised to increase their intake of fluid
but also advised to avoid tea and coffee because of their mild diuretic effect. Current
research, however, shows that, not only is this mild diuretic effect insignificant during
exercise (Armstrong, 2002), but the negative effects caused by cutting such drinks from
the diet may be more damaging (Maughan and Griffin, 2003). Conclusions from
published studies show that intakes of less than 300mg caffeine a day will not affect
levels of body’s fluids.

Conclusion
In many of these studies, where performance was improved by the ingestion of caffeine
or drinking coffee, there was the also the additional benefit of an associated reduction in
the sensation of fatigue.
Given the various initiatives aimed at promoting physical activity to improve health,
anything that encourages participation by reducing the discomfort and fatigue most
people feel when exercising, has enormous potential implications for improving public
health. Caffeine, in the form of coffee or as a pure ingredient, has that ability.
References
• Anselme F, K Collomp, B Mercier. S Ahmaidi, C Prefaut (1992) Caffeine
increases maximal anaerobic power and blood lactate concentration. Eur J Appl
Physiol 65, 188-191
• Armstrong LE (2002) Caffeine, body fluid-electrolyte balance, and exercise
performance. Int J Sports Nutr Exerc Metab 12,189-206
• Bell DG, I Jacobs, K Ellerington (2001) Effect of caffeine and ephedrine ingestion
on anaerobic exercise performance. Med Sci Sports Ex 33, 1399-1403
• Collomp K, S Ahmaidi, JC Chatard, M Audran, C Prefaut (1992) Benefits of
caffeine ingestion on sprint performance in trained and untrained swimmers. Eur
J Appl Physiol 64, 377-380
• Doherty M, PM Smith (2004) Effects of caffeine ingestion on exercise
performance: a meta-analysis. Int J Sports Nutr Ex Metab. In the Press
• Maughan RJ (1999) Nutritional ergogenic aids and exercise performance.
Nutrition Research Reviews 12, 255-280
• Maughan RJ, J Griffin (2003) Caffeine ingestion and fluid balance: a review.
Journal of Human Nutrition and Dietetics 16, 1-10
• Wiles JD, SR Bird, J Hopkins, M Riley (1992) Effect of caffeinated coffee on
running speed, respiratory factors, blood lactate and perceived exertion during
1500-m treadmill running. Br J Sports Med 26, 116-120

[F..Frank]

Godt å vite for oss som er over 5+ om dagen (uten melk )

Og da er det bare å nyte sin doble espresso med god samvittighet 

[Geir M]

Filterkaffe er sunnere enn espresso FAT.

[F..Frank]

Marginalt (dessuten har vel jeg mer å hente andre steder :)

Men jeg synes espresso er bedre
Starter hver dag med en dobbel espresso....

[Påltergeist]

Det er oppløftende å lese slike rapporter iblant, for de av oss som er mer enn litt avhengige av koffein for å kunne fungere i det daglige!

[HeatoN85]

Er det nå jeg skal komme med regla om akrylamidfaren ved kaffedrikking? 

http://matportalen.no/Saker/1051092036.46 

GLAD JEG IKKE DRIKKER KAFFE!!!!! 

[aiwass]

Det er oppløftende å lese slike rapporter iblant, for de av oss som er mer enn litt avhengige av koffein for å kunne fungere i det daglige!

Amen!

[F..Frank]

Er det nå jeg skal komme med regla om akrylamidfaren ved kaffedrikking? 

http://matportalen.no/Saker/1051092036.46 

GLAD JEG IKKE DRIKKER KAFFE!!!!! 

Er det bekreftet at akrylamid er kreftfremkallende? Eller er det noe de tror?
Og i så tilfelle i hvilke mengder?

kom gjerne med en rapport/studie

[Beefcake]

Kaffe är tingen ja!

Er det bekreftet at akrylamid er kreftfremkallende? Eller er det noe de tror?

Det är mest något man trott från studier på djur. Hos människor har man inte funnit några bevis för akrylamid är särskilt kreftframkallande.

"While there is sufficient evidence for the carcinogenicity of acrylamide in experimental animals, the few epidemiologic studies conducted to date on occupational and dietary exposure to acrylamide have found no consistent evidence of association with human cancer risk."

"This uniquely large and comprehensive data set does not show any consistent association between intake of acrylamide and the risk of breast and several other common cancers."

International Journal of Cancer. Vol. 118, no. 2, pp. 467-471. 2006.

[F..Frank]

Kaffe är tingen ja!

Det är mest något man trott från studier på djur. Hos människor har man inte funnit några bevis för akrylamid är särskilt kreftframkallande.

"While there is sufficient evidence for the carcinogenicity of acrylamide in experimental animals, the few epidemiologic studies conducted to date on occupational and dietary exposure to acrylamide have found no consistent evidence of association with human cancer risk."

"This uniquely large and comprehensive data set does not show any consistent association between intake of acrylamide and the risk of breast and several other common cancers."

International Journal of Cancer. Vol. 118, no. 2, pp. 467-471. 2006.

Takk. Det var den jeg hadde i tankene ja

Media er jo eksperter på å blåse opp ting, men er sjelden så interessert i å kommentere det, når det blir avkreftet.

Og mengdene i forhold til kroppsvekt utført på dyr, tilsvarer vel drukningsdød av kaffe på mennesker før kreft...

[F..Frank]

Myter og fakta om kaffe
Bedre Helse skiller myter fra fakta når det gjelder kaffe:

Artikkelen er hentet fra Bedre Helse, 2004-01-22


Myter:
Kaffe er uten fett: En espresso inneholder 2,5 gram fett, mens filterkaffe inneholder 0,6 prosent fett.

Kaffe er bare et forbigående stimuli: Effekten av kaffe holder seg på topp i blodet i 15 til 45 minutter, men virkningen kan vare i flere timer.

Det er vanskelig å slutte å drikke kaffe: Enkelte kan være følsomme for koffein, og kan oppleve abstinenser. Derfor kan det være lurt å trappe ned kaffedrikkingen noen dager.

Kaffe gjør det vanskelig å sove: Dette er veldig individuelt, men de som har problemer med å sove etter å ha drukket kaffe, har ofte dårligere evne til å bearbeide koffein.

Jo mørkere blanding, jo sterke kaffe: Mørk kaffe smaker ofte kraftigere enn lysere kaffe. Mørke kaffer har mer syre, noe som kan gjøre den bedre eller dårligere, alt etter smak.

Kaffe er vanndrivende: Vanlig forbruk av kaffe er ikke vanndrivende.

Kaffedrikking kan være kreftfremkallende: Det har vært gjort flere studier om dette. I 1997 slo WHO fast at det sannsynligvis ikke er noen sammenheng mellom kreft og kaffedrikking. Enkelte studier viser at en kopp fersk kaffe kan faktisk forebygge kreft.

Fakta:
Kaffe gjør deg mer fysisk aktiv: Koffein virker som et mildt stimuli på nervesystemet, og kan hjelpe deg yte bedre før f eks idrettsaktivitet.

Kaffedrikking kan bidra til å redusere vekten: Koffein kan føre til høyere forbrenning og stoffskiftet.

Kaffe kan gjøre deg mentalt mer opplagt: Koffein kan påvirke hvor raskt man bearbeider informasjon med 10 prosent.

Kaffe kan brukes som skjønnhetsmiddel: Japanerne er kjent for å bade i kaffegrut i blandet knust ananas for å redusere rynker og å gjøre huden friskere.

Kaffe hjelper mot aldersdiabetes: Kaffe inneholder stoffer som har en positiv innvirkning på blodsukkeret, og det ser ut til at moderat kaffedrikking kan redusere utviklingen av aldersdiabetes.

Kaffe beskytter mot karies: Flere av syrene i kaffe hindrer bakterier i å feste seg til emaljen og beskytter tennene mot karies. (01-2004)

[F..Frank]

Kaffe gir ikke høyt blodtrykk
En ny studie viser at kvinner som drikker mye kaffe ikke har økt risiko for å utvikle høyt blodtrykk. Koffeinholdig mineralvann ser derimot ut til å være en risikofaktor.
Studien tok for seg data fra over 150.000 kvinner som ble fulgt gjennom 12 år. Det ble ikke funnet noen sammenheng mellom jevnlig kaffedrikking og hypertensjon hos denne gruppen.

- Vi har på grunnlag av studien sterke holdepunkter for å hevde at det ikke er en sammenheng mellom kaffedrikking og økt risiko for hypertensjon hos kvinner, skriver studiens forfatter i JAMA.

Det ble dog funnet en sammenheng mellom hypertensjon og stort inntak av koffeinholdige coladrikker, uavhengig av om mineralvannet var sukkerfritt eller ikke. Forskerne mistenker at andre faktorer enn koffeinen i mineralvannet kan stå for den økte risikoen. Mineralvann uten koffein var ikke med i studien.

Kilde: Reuters
Publisert av: Dagens Medisin 09.11.2005

[F..Frank]

Kaffe ikke vanndrivende likevel
Artikkel hentet fra: dn.no
Adressen til artikkelen er: http://www.dn.no/jgo/c3_re/http://www.dn.no/forsiden/article220006.ece
Publisert: 20.04.2004 - 08:45 Oppdatert: 20.04.2004 - 10:09
Hittil har det vært en opplest sannhet at koffeinholdige drikker tørker ut kroppen. Ikke sant, konkluderer ny forskning.

Amerikanske forskere har funnet ut at koffeinholdige drikker akkurat som andre drikker er med på å opprettholde kroppens væskebalanse. Resultatene viser at brus, jus, kaffe, te melk og vann alle bidrar til kroppens daglige opplagring av vann.

– Dette er oppsiktsvekkende nytt. Mange kvier seg for å benytte koffeinholdige drikker som tørstedrikke fordi de tror det tørker ut kroppen. Men denne undersøkelsen slår fast at væsketilførselen like gjerne kan komme fra koffeinholdig brus som noe annet, sier informasjonssjef Aina Lunde i Bryggeri- og mineralvannforeningen til nyhetsbyrået Newswire.

De siste årene har det kommet stadig flere leskedrikker som benytter seg av koffeinets oppkvikkende effekt.

Menn trenger mest
Forskerteamet fra det amerikanske vitenskapsakademiet National Academy of Science fant at menn med riktig væskebalanse i gjennomsnitt fikk i seg 3,7 liter drikke hver dag, kvinner 2,7 liter. 20 prosent av dette får vi fra maten vi spiser. Resten drikker vi.

– I det daglige får vi det vi trenger av væsketilførsel gjennom et vanlig drikkemønster, det vil si det vi drikker til maten og i sosiale situasjoner. I tillegg fylles det daglige behovet ved at vi drikker fordi vi er tørste, sier Lunde.

– Man trenger med andre ord ikke å supplere med vann for å ha optimal væskebalanse, sier hun.

Svetting
De amerikanske forskerne gjør oppmerksom på at høy aktivitet og varmt vær får imidlertid fart på væsketapet på grunn av økt svetting. Studier har vist at kroppen da kan trenge så mye som seks liter i løpet av dagen for å ta igjen det tapte.

En tommelfingerregel sier at kroppens fysiske prestasjon synker ti prosent for hver prosent væske som forsvinner ut av kroppen under trening.