Relationship between Extent of Coffee Intake and Recognition of Its Effects and Ingredients


This study examined the relationship between number of cups of coffee intake and recognition of the effects of coffee intake and its ingredients in young males and females. The subjects included 624 young people (ages 15 - 24; 359 males, 265 females), who drank coffee habitually. They were classified into three groups on the basis of the number of cups of coffee consumed per day: “one cup,” “two cups,” and “over three cups.” In males, about 25% of the “over three cups” group expected “resolution of stress” from coffee, and this percentage was higher than that in the other groups. In females, about 18% of the same group had similar expectations; however, no significant group difference was found among the three groups. Few persons expected protective effects of diabetes mellitus and cancer in both genders (about 5% answer rate). About 20% of males and 18% of females in the “over three cups” group recognized the “laxative property” of coffee intake, and a significant group difference was found only in males. Even in the “one cup” group, over 77% knew that “caffeine” is an ingredient of coffee; however, few persons (under 15%) knew “poly-phenol,” which has protective effects of diabetes mellitus and cancer. In addition, no significant group difference was found in both genders. In conclusion, regardless of the coffee intake cup-number in both genders, recognition of the effects of coffee intake was low in both males and females and the recognition of effects differs by the intake cup-number in males. Only few persons knew the other ingredients in coffee apart from “caffeine.”

Share and Cite:

H. Sugiura, S. Demura, Y. Nagasawa, S. Yamaji, T. Kitabayashi, S. Matsuda, T. Yamada and N. Xu, "Relationship between Extent of Coffee Intake and Recognition of Its Effects and Ingredients," Detection, Vol. 1 No. 1, 2013, pp. 1-6. doi: 10.4236/detection.2013.11001.

Conflicts of Interest

The authors declare no conflicts of interest.


[1] Y. Fukushima, T. Ohie, Y. Yonekawa, K. Yonemoto, H. Aizawa, Y. Mori, M. Watanabe, M. Takeuchi, M. Hasegawa, C. Taguchi and K. Kondo, “Coffee and Green Tea as a Large Source of Antioxidant Polyphenols in the Japanese Population,” Journal of Agricultural and Food Chemistry, Vol. 57, No. 4, 2009, pp. 1253-1259. doi:10.1021/jf802418j
[2] M. Mohr, J. J. Nielsen and J. Bangsbo, “Caffeine Intake Improves Intense Intermittent Exercise Performance and Reduces Muscle Interstitial Potassium Accumulation,” Journal of Applied Physiology, Vol. 111, No. 5, 2011, pp. 1372-1379. doi:10.1152/japplphysiol.01028.2010
[3] S. R. Brown, P. A. Cann and N. W. Read, “Effect of Coffee on Distal Colon Function,” Gut, Vol. 31, No. 4, 1990, pp. 450-453. doi:10.1136/gut.31.4.450
[4] D. Gniechwitz, N. Reichardt, M. Blaut, H. Steinhart and M. Bunzel, “Dietary Fiber from Coffee Beverage: Degradation by Human Fecal Microbiota,” Journal of Agricultural and Food Chemistry, Vol. 55, No. 17, 2007, pp. 6989-6996. doi:10.1021/jf070646b
[5] N. D. Freedman, Y. Park, C. C. Abnet, A. R. Hollenbeck and R. Sinha, “Association of Coffee Drinking with Total and Cause-Specific Mortality,” New England Journal of Medicine, Vol. 366, No. 20, 2012, pp. 1891-1904. doi:10.1056/NEJMoa1112010
[6] J. S. Hildebrand, A. V. Patel, M. L. McCullough, M. M. Gaudet, A. Y. Chen, R. B. Hayes and S. M. Gapstur, “Coffee, Tea, and Fatal Oral/Pharyngeal Cancer in a Large Prospective US Cohort,” American Journal of Epidemiology, Vol. 177, No. 1, 2012, pp. 50-58. doi:10.1093/aje/kws222
[7] L. Kuchinke and V. Lux, “Caffeine Improves Left Hemisphere Processing of Positive Words,” PLoS ONE, Vol. 7, No. 11, 2012, Article ID: e48487. doi:10.1371/journal.pone.0048487
[8] T. Yamaji, T. Mizoue, S. Tabata, S. Ogawa, K. Yamaguchi, E. Shimizu, M. Mineshita and S. Kono, “Coffee Consumption and Glucose Tolerance Status in Middle-Aged Japanese Men,” Diabetologia, Vol. 47, No. 12, 2004, pp. 2145-2151. doi:10.1007/s00125-004-1590-5
[9] M. Inoue, I. Yoshimi, T. Sobue, S. Tsugane and JPHC Study Group, “Influence of Coffee Drinking on Subsequent Risk of Hepatocellular of Coffee Drinking on Subsequent Risk of Hepatocellular Carcinoma: A Prospective Study in Japan,” Journal of the National Cancer Institute, Vol. 97, No. 4, 2005, pp. 293-300. doi:10.1093/jnci/dji040
[10] C. E. Ruhl and J. E. Everhart, “Coffee and Tea Consumption Are Associated with a Lower Incidence of Chronic Liver Disease in the United States,” Gastroenterology, Vol. 129, No. 6, 2005, pp. 1928-1936. doi:10.1053/j.gastro.2005.08.056
[11] T. Shimazu, Y. Tsubono, S. Kuriyama, K. Ohmori, Y. Koizumi, Y. Nishino, D. Shibuya and I. Tsuji, “Coffee Consumption and the Risk of Primary Liver Cancer: Pooled Analysis of Two Prospective Studies in Japan,” International Journal of Cancer, Vol. 116, No. 1, 2005, pp. 150-154. doi:10.1002/ijc.20989
[12] L. F. Andersen, D. R. Jacobs Jr., M. H. Carlsen and R. Blomhoff, “Consumption of Coffee Is Associated with Reduced Risk of Death Attributed to Inflammatory and Cardiovascular Diseases in the Iowa Women’s Health Study,” American Journal of Clinical Nutrition, Vol. 83, No. 5, 2006, pp. 1039-1046.
[13] H. Iso, C. Date, K. Wakai, M. Fukui, A. Tamakoshi and JACC Study Group, “The Relationship between Green Tea and Total Caffeine Intake and Risk for Self-Reported Type 2 Diabetes among Japanese Adults,” Annals of Internal Medicine, Vol. 144, No. 8, 2006, pp. 554-562. doi:10.7326/0003-4819-144-8-200604180-00005
[14] A. Tverdal and S. Skurtveit, “Coffee Intake and Mortality from Liver Cirrhosis,” Annals of Epidemiology, Vol. 13, No. 6, 2003, pp. 419-423. doi:10.1016/S1047-2797(02)00462-3
[15] All Japan Coffee Association, “The Basic Survey of Demand Trends for Coffee,” All Japan Coffee Association, Tokyo, 2011, pp. 148-151.
[16] 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
[17] M. Inoue, K. Tajima, L. Hirose, N. Hamajima, T. Takezaki, T. Kuroishi and S. Tominaga, “Tea and Coffee Consumption and the Risk of Digestive Tract Cancers: Data from a Comparative Case-Referent Study in Japan,” Cancer Causes and Control, Vol. 9, No. 2, 1998, pp. 209-216. doi:10.1023/A:1008890529261
[18] J. Ratliff-Crain and J. Kane, “Predictors for Altering Caffeine Consumption during Stress,” Addictive Behaviors, Vol. 20, No. 4, 1995, pp. 509-516. doi:10.1016/0306-4603(95)00012-2
[19] S. Nakaji, J. Sakamoto, K. Sugawara, T. Osanai, H. Kikuchi, K. Tamura, H. Murakami, S. Iwane, A. Munakata and Y. Yoshida, “Studies on the Correlation of Food and Beverage Intake with Bowel Movements and Stool Consistency,” Journal of Japan Society of Coloproctology, Vol. 46, No. 3, 1993, pp. 225-239. doi:10.3862/jcoloproctology.46.225

Copyright © 2024 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.