Is Coffee Considered Food? Exploring Its Nutritional Role and Health Effects

Coffee, a beloved beverage enjoyed globally, sparks considerable debate regarding its classification. Is Coffee Considered Food? The short answer is no, it’s generally not considered a food, but understanding its complex composition and impact on health requires a deeper dive. While not a significant source of macronutrients like protein, carbohydrates, or fats, coffee contains a variety of compounds that can influence our bodies, making it more than just a simple drink.

What’s In Your Cup: Coffee Composition

An 8-ounce cup of brewed coffee delivers approximately 95 mg of caffeine. The Dietary Guidelines for Americans define a moderate amount as 3-5 cups daily, or around 400 mg of caffeine. However, coffee is more than just caffeine. It’s a complex mixture of over a thousand chemicals, influenced by the type of bean, roasting process, grind, and brewing method. Individual responses to coffee and caffeine can also vary widely. While low to moderate caffeine doses (50-300 mg) can boost alertness, energy, and concentration, higher doses may trigger negative effects like anxiety, restlessness, insomnia, and an increased heart rate.

Coffee and Your Health: A Detailed Look

Despite the potential downsides of high caffeine intake, cumulative research suggests potential health benefits from coffee consumption.

Cancer

Coffee’s influence on cancer development is multifaceted. It may stimulate bile acid production and accelerate digestion through the colon, reducing colon tissue exposure to carcinogens. Polyphenols in coffee have demonstrated the ability to inhibit cancer cell growth in animal studies. The beverage has also been linked to reduced estrogen levels, a hormone associated with certain cancers. Caffeine itself might interfere with the growth and spread of cancer cells, and coffee appears to have anti-inflammatory properties, which is beneficial for cancer prevention.

The 2018 California coffee warning label situation stemmed from acrylamide, a chemical formed during bean roasting, also found in high-heat processed starchy foods. Though classified as “reasonably anticipated to be a human carcinogen” based on animal studies, there’s no concrete evidence of harmful effects in humans from acrylamide consumed in food. Nevertheless, California’s Proposition 65 led to a ruling requiring coffee sellers to warn consumers about potential cancer risks.

However, cancer experts challenged the ruling, highlighting metabolism differences between animals and humans and the high acrylamide levels used in animal studies, unlike amounts found in food. They emphasized coffee’s beneficial antioxidant and anti-inflammatory effects, crucial for cancer prevention. The American Institute for Cancer Research suggests coffee may lower the risk of endometrial and liver cancer.

Type 2 Diabetes

While caffeine can temporarily increase blood sugar, long-term studies reveal that regular coffee drinkers have a lower risk of developing type 2 diabetes. Coffee’s polyphenols and minerals like magnesium may improve insulin effectiveness and glucose metabolism.

A meta-analysis of 45,335 people with type 2 diabetes followed for up to 20 years found that increased coffee consumption was associated with a lower diabetes risk. Compared to no coffee, the decreased risk ranged from 8% with 1 cup daily to 33% for 6 cups daily. Caffeinated coffee showed a slightly greater benefit.
Another meta-analysis of prospective cohort studies displayed similar associations. The highest coffee intake (up to 10 cups daily) was compared to the lowest (<1 cup), revealing a 30% decreased risk of type 2 diabetes in those with the highest intake and a 20% decreased risk when drinking decaffeinated coffee. Incidence of diabetes decreased by 12% for every two extra cups of coffee a day and 14% for every 200 mg daily increase in caffeine intake (up to 700 mg daily).

Heart Health

Caffeine, a central nervous system stimulant, affects individuals differently. Sensitive individuals may experience stomach irritation, anxiety, jitteriness, and sleep disruption. While many appreciate the energy boost, high caffeine amounts can cause heart palpitations in some. Unfiltered coffee (French press, Turkish coffees) contains diterpenes, which can raise bad LDL cholesterol and triglycerides. Espresso coffee contains moderate amounts, whereas filtered (drip-brewed) and instant coffee contain almost none.

Despite these factors, research implies that regular coffee drinking may lower the risk of heart disease and stroke.

Among 83,076 women in the Nurses’ Health Study, drinking four or more cups of coffee daily correlated with a 20% lower stroke risk compared to non-drinkers. Decaffeinated coffee also showed an association, with two or more cups daily and an 11% lower stroke risk. The authors found no such link with other caffeinated drinks like tea and soda, suggesting coffee-specific protective components.
A large cohort of 37,514 women concluded that moderate coffee drinking (2-3 cups daily) was associated with a 21% reduced risk of heart disease.
A meta-analysis of 21 prospective studies of men and women examining coffee consumption and death from chronic diseases discovered a link between moderate coffee consumption (3 cups per day) and a 21% lower risk of cardiovascular disease deaths compared with non-drinkers.
Another meta-analysis of 36 studies, including men and women, reviewed coffee consumption and the risk of cardiovascular diseases (heart disease, stroke, heart failure, and deaths from these conditions). Compared with the lowest coffee intakes (average 0 cups), a moderate intake of 3-5 cups a day was linked with a 15% lower risk of cardiovascular disease. Higher coffee intake of 6 or more cups daily was neither associated with a higher nor a lower risk.

Depression

Naturally occurring polyphenols in both caffeinated and decaffeinated coffee act as antioxidants to reduce damaging oxidative stress and cell inflammation. Coffee may have neurological benefits and act as an antidepressant. Caffeine may affect mental states by increasing alertness and attention, reducing anxiety, and improving mood. A moderate caffeine intake of less than 6 cups of coffee daily has been linked to a lower risk of depression and suicide. However, in a few cases, sensitive individuals may experience increased anxiety, restlessness, and insomnia from higher caffeine amounts. Suddenly stopping caffeine intake can cause headache, fatigue, anxiety, and low mood for a few days and may persist for up to a week.

A prospective cohort study following 263,923 participants from the National Institutes of Health and American Association of Retired Persons revealed that those who drank 4 or more cups of coffee a day were almost 10% less likely to become depressed than those who drank none.
In a meta-analysis of observational studies involving 330,677 participants, the authors found a 24% reduced risk of depression when comparing the highest (4.5 cups/day) to the lowest (<1 cup) coffee intakes. They found an 8% decreased risk of depression with each additional cup of coffee consumed. There was also a 28% reduced risk of depression comparing the highest to the lowest caffeine intakes, with the greatest benefit occurring with caffeine intakes between 68 and 509 mg a day (about 6 oz. to 2 cups of coffee).
A review looking at three large prospective cohorts of men and women in the U.S. found a decreasing risk of suicide with increasing coffee consumption. When compared with non-coffee drinkers, the pooled risk of suicide was 45% lower among those who drank 2-3 cups daily and 53% lower among those who drank 4 or more cups daily. There was no association between decaffeinated coffee and suicide risk, suggesting that caffeine was the key factor, rather than plant compounds in coffee.

Neurodegenerative Diseases

Parkinson’s disease (PD) is primarily caused by low dopamine levels. There’s consistent evidence from epidemiologic studies that higher caffeine consumption is associated with a lower risk of developing PD. Caffeine in coffee has been found in animal and cell studies to protect cells in the brain that produce dopamine.
- A systematic review of 26 studies including cohort and case-control studies found a 25% lower risk of developing PD with higher caffeinated coffee intakes. It also found a 24% decreased risk with every 300 mg increase in caffeine intake.
- A Finnish cohort study tracked coffee consumption and PD development in 6,710 men and women over 22 years. Adjusting for known PD risks, those who drank at least 10 cups of coffee daily had a significantly lower risk of developing the disease than non-drinkers.
- A large cohort of men and women were followed for 10 and 16 years, respectively, to study caffeine and coffee intake on PD. Results showed an association in men drinking the most caffeine (6 or more cups of coffee daily) and a 58% lower risk of PD compared with men drinking no coffee. Women showed the lowest risk when drinking moderate intakes of 1-3 cups coffee daily.
Alzheimer’s disease: In the CAIDE (Cardiovascular Risk Factors, Aging and Dementia) study, drinking 3-5 cups of coffee a day at midlife (mean age 50 years) was associated with a significantly decreased risk of Alzheimer’s disease later in life compared with low coffee drinkers after 21 years of follow-up.
- However, three systematic reviews were inconclusive about coffee’s effect on Alzheimer’s disease due to a limited number of studies and a high variation in study types that produced mixed findings. Overall the results suggested a trend towards a protective effect of caffeine against late-life dementia and Alzheimer’s disease, but no definitive statements could be made. The authors stated the need for larger studies with longer follow-up periods. Randomized controlled trials studying a protective effect of coffee or caffeine on the progression of Alzheimer’s disease and dementia are not yet available.

Gallstones

Various proposed actions of caffeine or components in coffee may prevent gallstone formation. The most common type of gallstone is made of cholesterol. Coffee may prevent cholesterol from forming into crystals in the gallbladder. It may stimulate contractions in the gallbladder and increase the flow of bile, preventing cholesterol from collecting. A study of 46,008 men tracked the development of gallstones and their coffee consumption for 10 years. After adjusting for other factors known to cause gallstones, the study concluded that men who consistently drank coffee were significantly less likely to develop gallstones compared to men who did not. A similar large study found the same result in women.

Mortality

In a large cohort of over 200,000 participants followed for up to 30 years, an association was found between drinking moderate amounts of coffee and lower risk of early death. Compared with non-drinkers, those who drank 3-5 cups of coffee daily were 15% less likely to die early from all causes, including cardiovascular disease, suicide, and Parkinson’s disease. Both caffeinated and decaffeinated coffee provided benefits. The authors suggested that bioactive compounds in coffee may be responsible for interfering with disease development by reducing inflammation and insulin resistance.
In a large prospective cohort of more than 500,000 people followed for 10 years, an association was found between drinking higher amounts of coffee and lower rates of death from all causes. Compared with non-drinkers, those drinking 6-7 cups daily had a 16% lower risk of early death. A protective association was also found in those who drank 8 or more cups daily. The protective effect was present regardless of a genetic predisposition to either faster or slower caffeine metabolism. Instant and decaffeinated coffee showed a similar health benefit.

Is Coffee Considered Food: The Bottom Line

While coffee isn’t considered food in the traditional sense, a substantial body of evidence suggests that consuming caffeinated coffee does not elevate the risk of cardiovascular diseases and cancers. In fact, consistently drinking 3 to 5 standard cups of coffee daily has been linked to a reduced risk of several chronic diseases. However, some individuals might not tolerate higher caffeine amounts due to symptoms like jitteriness, anxiety, and insomnia. Those with difficulty controlling blood pressure may want to moderate coffee intake. Pregnant women should aim for less than 200 mg of caffeine daily because it passes through the placenta and has been associated with pregnancy loss and low birth weight.

Because of potential negative side effects, starting to drink coffee if you don’t already or increasing your current intake isn’t necessary. There are many other dietary strategies to improve your health. Decaffeinated coffee is a good option if you’re sensitive to caffeine, offering similar health benefits. Remember that extra calories, sugar, and saturated fat in coffee house beverages can offset any health benefits found in basic black coffee.

Types of Coffee: A Quick Overview

Coffee beans are the seeds of coffee cherries that grow on coffee trees from the Coffea genus.

Type of bean. The two main species are Arabica and Robusta. Arabica originates from Ethiopia, producing a mild, flavorful coffee and is the most popular worldwide. Robusta is more economical to grow, resistant to disease, and survives in a wider range of temperatures.
Type of roast. Green coffee beans are roasted at high heat to release their aroma and flavor. Roasting levels range from light to medium to dark. Lighter roasts have a lighter color, roasted flavor, and higher acidity, while dark roasts produce a black bean with little acidity and a bitter roasted flavor.
Type of grind. A medium grind is common for automatic drip coffee makers, a fine grind is used for espresso, and a coarse grind is used in coffee presses.
Decaffeinated coffee. The two most common methods used to remove caffeine from coffee are to apply chemical solvents (methylene chloride or ethyl acetate) or carbon dioxide gas. According to U.S. regulations, at least 97% of the caffeine must be removed to carry the decaffeinated label.

Storing and Making Coffee

Store beans or ground coffee in an airtight opaque container at room temperature away from sunlight. Inside a cool dark cabinet would be ideal. Exposure to moisture, air, heat, and light can strip coffee of its flavor.
Follow directions on the coffee package and your coffee machine, but generally the ratio is 1-2 tablespoons of ground coffee per 6 ounces of water.
For optimal flavor, drink soon after brewing. The beverage will lose flavor with time.
Use ground coffee within a few days and whole beans within two weeks.

Watch Out for Hidden Calories

A plain “black” cup of coffee is very low calorie – 8 ounces only contains 2 calories! However, adding sugar, cream, and milk can quickly bump up the calorie counts. The real caloric danger occurs in specialty mochas, lattes, or blended ice coffee drinks, which can contain anywhere from 200-500 calories, as well as an extremely large amount of sugar.

References

Last reviewed July 2020