Scientific Data Around Coffee
Prior to the early 2000s, some notable studies found that coffee intake had a strong correlation with cardiovascular death (heart attacks, to be specific). This was true even in small amounts and led to the idea that coffee was more of a vice than a virtue.
Here’s the thing: It turned out that these studies were all of a certain type. They were all older and looked specifically at Nordic populations who were consuming unfiltered coffee. This is kind of like “cowboy coffee,” which involves only a very loose straining of the coffee grounds.
The thing with that is that, when you have loads of these compounds that are unfiltered, they can be incredibly harmful to your cardiovascular system. When we keep that in mind, it becomes pretty obvious how coffee began to get painted in this light.
But in modern usage, with filtered coffee, that is very different. Another group of more modern studies found that higher intakes of coffee had numerous health benefits. This tracks with a typical rule when it comes to plant foods: if it tends to stain, it’s good for you.
This staining is a function of plant pigments, and these are mostly referred to as polyphenols. Many of these polyphenols can act as:
- Antioxidants
- Cofactors in connective tissues
In general, they do a lot of good stuff in the body! When we had studies that suggested the positive health outcomes of coffee, this all began to track quite well.
Now, a lot of these studies turned out to be tied quite closely to socioeconomic status. It seemed that a lot of the benefits were tied more to this status rather than the coffee itself. This kind of ruled out the idea that coffee in higher amounts is the ideal.