‘Decaffeinated coffee provides the best of both worlds — it gives you the benefits of coffee without the health concerns of caffeine'
BY KATIE CHEESMOND SPARK PROGRAM
Coffee is a morning “must” for many, but new research suggests we should fill our cups with decaffeinated java for better health.
Prof. Terry Graham of the Department of Human Health and Nutritional Sciences says caffeine, a component of coffee, reduces insulin's effectiveness in humans. But he does acknowledge that coffee has a number of benefits, most notably its antioxidant properties. So he has a suggestion: go decaf.
“Decaffeinated coffee provides the best of both worlds,” says Graham. “It gives you the benefits of coffee without the health concerns of caffeine.”
Reduced insulin effectiveness is a worrying finding for those who already have compromised insulin systems, such as obese people and those diagnosed with Type 2 diabetes. Recently, there's been a dramatic rise in the number of consumable products with high caffeine levels. Some energy drinks, for example, contain up to 80 milligrams of caffeine per eight ounces. Some brands of caffeinated water contain 100 mg (“lite” variety) or 200 mg (“extreme”) per 16-ounce bottle. Compare that with the average cup of coffee, which has 65 to 135 mg of caffeine, depending on strength and method of brewing.
Health Canada suggests that the general population of healthy adults consume no more than 400 to 450 mg of caffeine per day, the equivalent of about three cups of coffee. The problem with energy drinks is that many people don't realize how much caffeine they're consuming, Graham says.
He notes that the effects of consuming caffeine in the morning compound as the day goes on. His research found that caffeinated coffee consumed at breakfast had drastic effects on insulin levels produced after lunch. The elevated insulin level caused by breakfast lingered, not returning to the person's normal resting level before the second meal was consumed. This effect was found in all subjects, but was more prolific in those exhibiting insulin resistance.
“The most surprising results of all were the great increases in insulin levels that were seen after the second meal was consumed,” says Graham. “The results were more dramatic than we had expected.”
Caffeinated coffee is not the only exotic component of consumer diets that is worrisome, he adds. An extract similar to caffeine from the South American guarana bean is making its way into consumer products and growing in popularity because of unproven claims that it can aid in weight loss. Guarana beans contain about three times more caffeine than coffee beans do, says Graham, and the extract is being used in a variety of beverages. Although many of these products are currently limited to the U.S. market, some are making their way into Canada, he says, and consumers should be aware of their effects.
Collaborators in this project include Prof. Lindsay Robinson and graduate students Danielle Battram, Lesley Moisey and Sita Kacker of the Department of Human Health and Nutritional Sciences. Funding was provided by the Natural Sciences and Engineering Research Council.
