Concerning Coffee Consumption Student Name Columbia S 653216

concerning Coffee Consumptionstudent Namecolumbia Southern University

Concerning Coffee Consumption: An Analytical Review of Health Benefits and Risks

Paper For Above instruction

Introduction

This paper critically examines the article titled "Coffee… the Effects are as Good as the Aroma," authored by Edward H. Nessel in 2012. The article explores the potential health benefits associated with coffee consumption, emphasizing its antioxidant properties, and advocates for increased awareness of these benefits, particularly highlighting the advantages of consuming green coffee beans. The purpose of this critique is to analyze the strengths and weaknesses of Nessel's arguments, compare these findings with other scholarly perspectives, and assess the overall contribution of the article to the ongoing discourse on coffee's health implications. The target audience for Nessel’s article appears to be general consumers and health-conscious individuals interested in understanding the nutritional value and health benefits of coffee.

Summary

Nessel’s (2012) article primarily focuses on elucidating the positive health effects linked to coffee consumption, especially highlighting its polyphenol content, mainly chlorogenic acid. The author asserts that chlorogenic acid, abundant in coffee, is responsible for several health benefits, including reducing chronic inflammation, lowering the risk of type 2 diabetes, and protecting DNA from damage, which could potentially lower cancer risks. Furthermore, Nessel advocates for choosing green coffee beans over roasted varieties, as roasting diminishes polyphenol content. The article is motivated by the intention to inform the public about the beneficial components of coffee, suggesting that increased awareness could lead to better health outcomes. The author’s position is clearly favorable towards coffee, emphasizing its benefits over potential drawbacks.

Nessel’s argument primarily hinges on the presence of polyphenols in coffee, particularly chlorogenic acid, and its role in health promotion. The article provides statistical data, such as the claim that regular coffee intake can reduce type 2 diabetes risk by up to 67%. It also discusses how brewing and processing methods influence the health-promoting compounds in coffee, emphasizing green beans as superior sources. The target readership likely comprises health-conscious consumers, nutritionists, and medical professionals interested in dietary components that influence health.

Analysis

While Nessel’s (2012) portrayal of coffee as a healthful beverage with numerous benefits is persuasive, it presents a somewhat one-sided perspective, lacking in depth regarding the potential adverse effects of coffee consumption. The article’s reliance on polyphenol benefits, especially chlorogenic acid, is well-supported by existing literature, with numerous studies indicating antioxidant and anti-inflammatory effects (Clifford, 2004; Hu et al., 2014). For example, research by Blanda et al. (2018) confirms that green coffee beans retain higher polyphenol levels compared to roasted beans, aligning with Nessel’s recommendations.

However, a critical gap in Nessel’s (2012) discussion is the omission of known negative effects associated with coffee, such as caffeine dependency, sleep disturbances, and elevated heart rate, which are well-documented in the scientific literature (Nawrot et al., 2003; Smith, 2002). Jung’s (2013) study offers a contrasting view, emphasizing the risks of habitual caffeine consumption, including dependence symptoms and possible increased cellular response to carcinogens due to caffeine's biological effects.

The article’s emphasis on green coffee is scientifically valid; however, it overlooks practicality and taste preferences that influence consumer choices (Chamberlain et al., 2016). Additionally, the reliance on the assumption that all coffee lovers can switch to green beans is somewhat idealized, disregarding individual differences, cultural habits, and coffee industry constraints.

The sources cited by Nessel are primarily popular science or general health articles, lacking in peer-reviewed studies citing randomized controlled trials to substantiate claims about health benefits conclusively. To appraise the robustness of Nessel’s arguments, comparisons to peer-reviewed research by Hu et al. (2014) and Bianchi et al. (2015) reveal more nuanced effects, including potential cardiovascular risks in certain populations.

Overall, the article offers valuable insights into coffee’s positive components but underrepresents the complexity of its health implications. The strength of the argument derives from the biochemical explanation of polyphenols, but its weakness lies in insufficient acknowledgment of contrasting evidence and potential risks. A more balanced approach would improve the credibility and utility of the article.

Conclusion

Nessel’s (2012) article makes a significant contribution by highlighting the antioxidant and anti-inflammatory potential of coffee, particularly emphasizing the benefits of chlorogenic acid-rich green beans. However, the article would benefit from a more comprehensive discussion of the negative health effects associated with caffeine and habitual coffee intake, supported by current peer-reviewed research. Incorporating balanced perspectives, including studies that identify adverse effects, would enable readers to make more informed decisions regarding their coffee consumption.

The article is useful in raising awareness about the physical and mental health benefits linked to polyphenols in coffee. Still, its effectiveness is somewhat limited by its one-sided presentation. An improved version would include a broader review of the existing scientific evidence, discussing both benefits and risks evenly. Its contribution to the field is notable in that it frames coffee as a functional food with health-promoting properties, but the lack of differentiation among coffee types and preparation methods diminishes its practical relevance.

In conclusion, future research should explore the dose-response relationship of coffee’s beneficial compounds while considering individual health status and consumption habits. This balanced viewpoint would better serve health professionals, nutritionists, and consumers aiming to maximize benefits while minimizing potential harms associated with coffee drinking.

References

  • Blanda, A., et al. (2018). Polyphenol content in green and roasted coffee beans: A comparative analysis. Journal of Food Science, 83(4), 1142–1150.
  • Chamberlain, A. et al. (2016). Consumer preferences and perceptions of different coffee roasting levels. Food Quality and Preference, 52, 27–36.
  • Hu, G., et al. (2014). Coffee polyphenols and their effects on health: A review. Critical Reviews in Food Science and Nutrition, 54(7), 834–849.
  • Nawrot, P., et al. (2003). Effects of caffeine on human health. Food Additives & Contaminants, 20(1), 1–30.
  • Smith, A. (2002). Effects of caffeine on human behavior. Food and Chemical Toxicology, 40(9), 1243–1255.
  • Jung, J. Y. (2013). Effect of negative awareness of coffee on its preference and recommendation intention. Academy of Entrepreneurship Journal, 19(3), 155–163.
  • Clifford, M. N. (2004). Chlorogenic acids and other cinnamates—the prominent polyphenols in coffee. Food Chemistry, 84(4), 501–512.
  • Bianchi, G., et al. (2015). Coffee, polyphenols, and cardiovascular health: A review. Phytochemistry Reviews, 14(6), 793–808.
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