Physical characteristics of the paper filter and low cafestol content filter coffee brews

Rendón, Mery Yovana; Scholz, Maria Brígida dos Santos; Bragagnolo, Neura

doi:10.1016/j.foodres.2018.03.041

Cited by 23 publications

(17 citation statements)

References 21 publications

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“…27 However, the porosity of the filter and the particle size of ground roasted coffee are determinants of the cafestol content in filtered coffee. 28 The lower mortality associated with filtered coffee as compared with no coffee might arise from coffee being rich in antioxidants, including polyphenols. Polyphenols can inhibit oxidation of LDL, exert anti-thrombotic effects, and improve endothelial dysfunction.…”

Section: Discussionmentioning

confidence: 99%

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Coffee consumption and mortality from cardiovascular diseases and total mortality: Does the brewing method matter?

Tverdal

Selmer

Cohen

et al. 2020

European Journal of Preventive Cardiology

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Aim The aim of this study was to investigate whether the coffee brewing method is associated with any death and cardiovascular mortality, beyond the contribution from major cardiovascular risk factors. Methods and results Altogether, 508,747 men and women aged 20–79 participating in Norwegian cardiovascular surveys were followed for an average of 20 years with respect to cause-specific death. The number of deaths was 46,341 for any cause, 12,621 for cardiovascular disease (CVD), 6202 for ischemic heart disease (IHD), and 2894 for stroke. The multivariate adjusted hazard ratios (HRs) for any death for men with no coffee consumption as reference were 0.85 (082–0.90) for filtered brew, 0.84 (0.79–0.89) for both brews, and 0.96 (0.91–1.01) for unfiltered brew. For women, the corresponding figures were 0.85 (0.81–0.90), 0.79 (0.73–0.85), and 0.91 (0.86–0.96) for filtered, both brews, and unfiltered brew, respectively. For CVD, the figures were 0.88 (0.81–0.96), 0.93 (0.83–1.04), and 0.97 (0.89–1.07) in men, and 0.80 (0.71–0.89), 0.72 (0.61–0.85), and 0.83 (0.74–0.93) in women. Stratification by age raised the HRs for ages ≥60 years. The HR for CVD between unfiltered brew and no coffee was 1.19 (1.00–1.41) for men and 0.98 (0.82–1.15) for women in this age group. The HRs for CVD and IHD were raised when omitting total cholesterol from the model, and most pronounced in those drinking ≥9 of unfiltered coffee, per day where they were raised by 9% for IHD mortality. Conclusion Unfiltered brew was associated with higher mortality than filtered brew, and filtered brew was associated with lower mortality than no coffee consumption.

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Section: Discussionmentioning

confidence: 99%

“…27 However, the porosity of the filter and the particle size of ground roasted coffee are determinants of the cafestol content in filtered coffee. 28…”

Section: Discussionmentioning

confidence: 99%

Coffee consumption and mortality from cardiovascular diseases and total mortality: Does the brewing method matter?

Tverdal

Selmer

Cohen

et al. 2020

European Journal of Preventive Cardiology

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“…In the However, it should be noted that practicality alone does not guarantee the success of the product, as can be seen with instant coffee, widely consumed in several countries, but due to the strong sensory changes of the product during processing, it has limited commercial success in the Brazilian market (Teixeira, 2014). Additionally, the added value of CC is still a noticeable barrier to some consumers, which promotes market segments in niches (Giacalone et al, 2019) and Ground or coffee powder (CP) is the most traditional presentation in the Brazilian market, that is, it is the oldest form of coffee consumption in the country, which was the only form of consumption for decades (Rendón, Scholz, & Bragagnolo, 2018). As a result, CP was described as preferred, presenting practicality and a better cost-benefit ratio when compared with the others.…”

Section: Negative Categoriesmentioning

confidence: 99%

Insights of Brazilian consumers' behavior for different coffee presentations: An exploratory study comparing hard laddering and completion task

Sales

Correa

Tavares‐Filho

et al. 2020

Journal of Sensory Studies

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Coffee is one of the most appreciated beverages worldwide. However, little is known about the factors that motivate the consumption of coffee in the form of capsules (CC), roasted beans (CB), and powder (CP). Thus, qualitative methodologies such as of completion task (CT) and hard laddering (HL) were used in this study to help understand the motivations that drive the choice of different coffee presentations. The results obtained show that CP was perceived as traditional, practical, low cost, low quality generating less pleasure during consumption when compared with the others. CC was perceived as more practical, with the practicality and variety of flavors, although the higher price, lower sensory quality and the environmental impacts were relevant perceptions. Although CB was perceived as a high-quality product, generating greater consumer satisfaction, its high cost and lack of convenience stood out. Therefore, both techniques were able to capture the consumers' perception with great similarity between the results; however, it is worth emphasizing that HL was able to achieve deeper values related to food choice and consumption of product. This information can be used by the coffee producers and the processing industries to develop effective marketing strategies to effectively reach market segments. Practical application As the demand for coffee consumption has increased over the years, driven by the diversification of commercial presentations of the product, it is of great value to understand the perception of consumers and the factors involved in purchase and consumption. Laddering is a useful in-depth interviewing technique of qualitative research that unveils opinions, attitudes and beliefs that are part of consumers' cognitive structure. Projective methodologies as completion task use ambiguous and indirect stimuli such as images or stories encourage participants to project their own experience onto the stimuli, allowing that values, ideas, and abstract need to be explored. We believe that the data obtained in such a deep and spontaneous way can be extrapolated to guide actions and can help several decisions of product development, labeling, packaging, and marketing.

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“…People consuming 3–4 cups per day demonstrated a reduced risk of all causes of cardiovascular mortality, as well as of the incidence of cardiovascular diseases, while high consumption of coffee was related to a lower risk of incidence of specific cancers and metabolic, digestive, liver, or neurological conditions. Some studies have reported that habitual consumption of coffee reduces the concentration of inflammation markers, such as interleukin-18, E-selectin, C-reactive protein, adipokines, or IFN-γ, and increases the concentration of adiponectin in serum, which generates anti-inflammatory effects and increases sensitivity to insulin [12,13,14,15], while others have revealed increased levels of C-reactive protein, interleukin-6, interleukin-10, TNF-α, E-selectin, and plasma fibrinogen [16,17]. On the other hand, systematic review by Paiva et al showed the absence of changes in C-reactive protein concentration after coffee consumption and decreased concentration after caffeine intake [17].…”

Section: Introductionmentioning

confidence: 99%

“…The concentration of caffeine in coffee varies, depending on the method of preparation and coffee type (72–130 mg in ~240 mL of brewed coffee and 58–76 mg in a single shot of espresso), bean roasting, and procedures applied by baristas (152–232 mg/serving) [34,35]. Additionally, the boiling water pouring number and coffee ground size influence the concentration of chlorogenic acid content (75–306 mg/serving) [33,35], while the concentration of kahweol depends on the potential usage of paper filter and the characteristics of such [14].…”

Section: Introductionmentioning

confidence: 99%

The Impact of Coffee and Its Selected Bioactive Compounds on the Development and Progression of Colorectal Cancer In Vivo and In Vitro

et al. 2018

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Coffee is one of the most popular beverages worldwide. Coffee contains bioactive compounds that affect the human body such as caffeine, caffeic acid, chlorogenic acids, trigonelline, diterpenes, and melanoidins. Some of them have demonstrated potential anticarcinogenic effects in animal models and in human cell cultures, and may play a protective role against colorectal cancer. Colorectal cancer (CRC) is the third leading cause of cancer-related mortality in the USA and other countries. Dietary patterns, as well as the consumption of beverages, may reduce the risk of CRC incidence. In this review, we focus on published epidemiological studies concerning the association of coffee consumption and the risk of development of colorectal cancer, and provide a description of selected biologically active compounds in coffee that have been investigated as potential cancer-combating compounds: Caffeine, caffeic acid (CA), chlorogenic acids (CGAs), and kahweol in relation to colorectal cancer progression in in vitro settings. We review the impact of these substances on proliferation, viability, invasiveness, and metastasis, as well as on susceptibility to chemo- and radiotherapy of colorectal cancer cell lines cultured in vitro.

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Physical characteristics of the paper filter and low cafestol content filter coffee brews

Cited by 23 publications

References 21 publications

Coffee consumption and mortality from cardiovascular diseases and total mortality: Does the brewing method matter?

Coffee consumption and mortality from cardiovascular diseases and total mortality: Does the brewing method matter?

Insights of Brazilian consumers' behavior for different coffee presentations: An exploratory study comparing hard laddering and completion task

The Impact of Coffee and Its Selected Bioactive Compounds on the Development and Progression of Colorectal Cancer In Vivo and In Vitro

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