Author(s)

Shinichi Demura, Hiroki Aoki, Toshihide Mizusawa, Kei Soukura, Masahiro Noda, Toshiro Sato

Fukui National College of Technology, Fukui, Japan.
Graduate School of Natural Science & Technology, Kanazawa University, Kanazawa, Japan.
Jin-ai University, Echizen, Japan.
Niigata University of Health and Welfare, Niigata, Japan..
University of Fukui, Fukui, Japan.

This study aimed to examine gender differences in coffee consumption and awareness of its effects in young people. To examine the above problem, a survey was conducted in 1189 young people (567 males aged 19.3 ± 1.5 years; 622 females aged 19.1 ± 1.2 years). The coffee consumption rate was significantly higher in males (50.8%) than in females (32.8%). In the coffee consumption group, no significant differences were found in the reasons for consumption, the components of coffee, and its effects on health. In the coffee nonconsumption group, significant gender differences were noted in the reasons for avoiding coffee; females (64.8%) disliked its taste more than males (39.4%). More young people of both genders in the consumption group were aware that coffee contains caffeine (79.9% - 86.5%) as compared with the nonconsumption group (67.0% - 74.2%). However, few people in both groups were aware about the components other than caffeine. In addition, more people in the nonconsumption group were unaware of the adverse effects of coffee on the body. The results of this study demonstrated that young males drink coffee more than young females. Among those who avoided coffee consumption, females disliked its taste more than males. Many people regardless of coffee consumption were aware about the components of coffee, but few knew about the other ingredients in this beverage. In addition, few people were aware of the negative effects of coffee on the health and body.

Young; Males; Females; Coffee; Ingredients

S. Demura, H. Aoki, T. Mizusawa, K. Soukura, M. Noda and T. Sato, "Gender Differences in Coffee Consumption and Its Effects in Young People," Food and Nutrition Sciences, Vol. 4 No. 7, 2013, pp. 748-757. doi: 10.4236/fns.2013.47096.