A new study shows that drinking four cups of coffee a day may help prevent deadly disease, and may even counter the damage caused by unhealthy diet and lifestyle habits. (One cup of herbal tea also offers the same protection.)
Previous evidence suggested that coffee and tea could have a protective effect on liver tissue, but the results haven’t been conclusive. Now for the first time, scientists have confirmed the potential benefits of these beloved beverages.
“Coffee can be a wonderful natural medicine.”
People who drink more coffee are “significantly” less likely to develop liver cancer, according to a new study published in the journal BMJ Open. These findings support increasing evidence that coffee may have protective benefits for liver health, and may even counteract damage from alcohol consumption.
Go ahead, have another cup.
An unprecedented scientific review on caffeine safety confirms that drinking up to four cups of coffee daily, or about 400 milligrams of caffeine, is “not associated with overt, adverse effects” in healthy adults. (Pregnant woman and minors should reduce their intake below that amount, according to the report.) 
The review was conducted by the International Life Sciences Institute (ILSI), and is the most extensive of its kind to date. Scientists scoured data from more than 700 independent studies related to various human health effects and caffeine.
As science advances, so does the complexity of the world it unleashes. Take the coffee business, for example. Single-serve technologies, cold-brew techniques, and nitrogen infusion, among others, have changed the way coffee is packaged, brewed, and served.
Each change offers advantages, but also new challenges. Continue reading
By Bill M. Murray, CAE, NCA, CEO
The latest coffee and health news continues to be overwhelmingly positive for coffee drinkers.
On June 15, the World Health Organization’s International Agency for Research on Cancer (IARC) concluded that it can no longer classify coffee as a “possible carcinogen.” In fact, coffee may have protective powers against liver and endometrial cancer (see the full NCA news release).
This announcement marked the first time IARC reversed a food or beverage classification, adding to the growing body of good news about coffee, on topics such as:
We’ve compiled some of this research on Coffee and Me, where you can find links to relevant independent studies and reports.
What Are Very Hot Beverages?
When the WHO released its coffee finding, it also classified “very hot” beverages as a “probable” cause of cancer. Coffee drinkers should understand that the evidence on which this classification was based did not include even a single study of coffee drinkers.
Recently, NCA CEO Bill Murray wrote about how to understand the good vs. not-so-good research in health headlines.
Coffee is more popular than tap water in the U.S. (according to the 2016 NCDT), and it’s one of the most researched beverages in the world. The problem is, a lot of information can lead to a lot of misinformation.
Not all research is created equal. Potential outliers aside, even studies conducted with the best intentions may have serious methodological flaws (like recall bias).
Now the latest headlines are giving us another example: A new study suggests that caffeine consumption may cause short-term hearing loss ….in guinea pigs.
This video originally appeared on the Colombian Coffee Hub
Sophie Killer, Ph.D in Exercise Metabolism & Performance Nutrition, addresses this common caffeine myth.
Is there anything coffee can’t do?
Not only does coffee wake you up, improve your memory, and even help you live longer – it can also fuel your car. Continue reading
Photo credit: Flickr
Whether you’re a casual consumer or captious connoisseur, the smell of freshly brewed beans is irresistible – and invigorating.
Click to enlarge
In fact, the scent of coffee alone can wake up your brain.
It may seem like a simple pleasure, but the science is surprisingly complex. (Check out this infographic from Compound Interest to learn more, or view the PDF.)
Local cafes have long benefited from coffee’s olfactory appeal. But this distinctive aroma may have interesting implications for how the industry can better connect with key consumers.