Concerning Coffee Consumption Student Name Columbia Southern

concerning Coffee Consumptionstudent Namecolumbia Southern University

Concerning Coffee Consumption “Coffee… the Effects are as Good as the Aroma,” written by Edward H. Nessel (2012), asserts that coffee is both delicious and provides a myriad of health benefits in every cup. However, while Nessel (2012) acknowledges that coffee should not be consumed in excess, he does not discuss the potential hazards that are posed to regular coffee drinkers, focusing instead almost exclusively on the positive. An opposing study by Ja Young Jung (2013) of Seoul Venture University posits that the potential negative side effects of habitual coffee consumption are often ignored due to the popularity of the drink and the conflicting information provided to the consumers.

Paper For Above instruction

In this critique, I evaluate the article by Edward H. Nessel (2012), which explores the health benefits of coffee, and compare it with opposing research by Jung (2013), which highlights potential negative effects associated with regular coffee consumption. The purpose of this critique is to analyze the strengths and weaknesses of Nessel's arguments, assess their reliability, and provide an informed conclusion about the overall contribution of the article to the discourse on coffee's health implications.

The article by Nessel (2012) aims to emphasize the positive health effects of coffee, especially emphasizing the role of polyphenols, notably chlorogenic acid, in conferring health benefits such as reducing inflammation, lowering diabetes risk, and protecting DNA from damage. According to Nessel, coffee’s health-promoting properties are primarily linked to green beans, which are rich in polyphenols that are diminished in roasted beans. The article is written mainly for health-conscious readers and individuals interested in nutrition science, as it advocates for choosing minimally processed coffee to maximize health advantages. Nessel’s perspective is largely favorable towards coffee, advocating for increased awareness and consumption based on its benefits, while cautioning about excess intake.

The summary section of the article delineates the health benefits attributed to coffee by Nessel, specifically focusing on chlorogenic acid's ability to lower blood sugar, reduce inflammation, and even potentially decrease cancer risk. Nessel provides persuasive evidence from scientific research indicating that coffee consumption can significantly lower the risk of developing type 2 diabetes (by up to 67%) and may offer DNA protection. Nonetheless, the article does not delve into possible adverse effects, which limits its comprehensive scope.

In the analysis, I recognize Nessel’s authority in compiling scientifically backed evidence about coffee’s benefits, which makes the article compelling for readers seeking positive health information. His reliance on peer-reviewed studies and emphasis on polyphenols are strengths. However, a notable weakness is his insufficient acknowledgment of the potential negatives associated with coffee, such as caffeine dependence, withdrawal symptoms, and possible carcinogenic interactions. Furthermore, the article overlooks how common practices like adding sugar and cream can diminish the health benefits claimed. In comparison, Jung’s (2013) study presents a more balanced view by focusing on the negative aspects of caffeine and habitual coffee drinking, including dependency and cellular reactions to carcinogens, which challenge Nessel’s overly optimistic bias.

The arguments from Jung (2013), which include dependency symptoms, withdrawal effects, and possible exacerbation of carcinogen reactions, are credible and supported by empirical evidence. Jung also emphasizes the importance of considering the type of coffee consumed, as roasted beans contain fewer polyphenols and may contain harmful compounds formed during roasting. This critique concurs with Jung’s position that focusing solely on benefits without addressing potential risks presents an incomplete picture. The reliability of Jung’s sources and its peer-reviewed status further bolster the validity of her findings, contrasting with Nessel’s less critical approach.

In conclusion, Nessel’s article significantly contributes to the positive discourse on coffee's health benefits, especially regarding polyphenol content and disease prevention. Nonetheless, it would benefit from a more balanced presentation that discusses possible health risks and mitigates potential misconceptions among consumers. The article’s usefulness lies in its compilation of scientific data supporting coffee’s benefits, but it should be supplemented with considerations about safe intake levels and the impact of additives. Overall, I believe Nessel’s contribution is valuable, yet incomplete, and future research should integrate both the benefits and potential drawbacks systematically.

References

• Jung, J. Y. (2013). Effect of negative awareness of coffee on its preference and recommendation intention. Academy of Entrepreneurship Journal, 19(3), 155-170.
• Nessel, E. H. (2012). Coffee… the effects are as good as the aroma. AMAA Journal, 25(3), 5-8.
• Clarke, R., & Roodyn, M. (2018). Coffee and health: A review of recent research. Nutrition Reviews, 76(5), 325-338.
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