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  • MYCOTOXINS
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    FDA ISSUES ACRYLAMIDE GUIDANCE

    The Food and Drug Administration (FDA) in the US has issued final guidance to help growers, manufacturers and food service operators take steps to reduce levels of acrylamide. Acrylamide is a chemical that may form in certain foods during high-temperature cooking, such as frying, roasting and baking. The National Toxicology Program (an interagency programme that […] More

  • DIACETYL
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    HEALTH AGENCIES CALL FOR MORE WORK ON DIACETYL

    In January 2016, federal agencies in the US who are responsible for health issued warnings and workplace safety recommendations relating to coffee processing and diacetyl and 2, 3-pentanedione. The substances are volatile organic compounds (VOCs) produced during coffee processing that are associated with the lung disease obliterative bronchiolitis (sometimes known as ‘popcorn lung’). As first […] More

  • CAFFEINE
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    NO LINK BETWEEN CAFFEINE AND HEARTBEAT PROBLEM

    Contrary to current clinical belief, regular caffeine consumption does not lead to extra heartbeats, which, while common, can lead in rare cases to heart- or stroke-related morbidity and mortality, according to UC San Francisco (UCSF) researchers. The study, which measured the chronic consumption of caffeinated products over a 12-month period, rather than acute consumption, appeared […] More

  • FATTY LIVER DISEASE
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    NCA ISSUES STATEMENT ON DIETARY GUIDELINES

    The National Coffee Association (NCA) in the US has issued a statement about new dietary guidelines for Americans, which include coffee for the first time but fail to mention its potential health benefits. The 2015 US Dietary Guidelines for Americans mention coffee for the first time, acknowledging that moderate coffee consumption ‘can be incorporated into […] More

  • GERMANY
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    GROWING ROLE FOR YOUNG CONSUMER IN GERMANY

    Coffee has maintained its leading position as the most popular beverage in Germany, but a report commissioned by Nespresso suggests that consumers – particularly younger ones – are becoming more discerning. In order to examine trends in coffee consumption in Germany, Nespresso recently commissioned an independent study by CN St Gallen The Refresh Company, who […] More

  • ATHLETIC PERFORMANCE
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    COFFEE MAY IMPROVE ATHLETIC PERFORMANCE

    The caffeine in a cup of coffee could help improve athletic endurance, according to a new University of Georgia study. Authored by Simon Higgins, a third-year doctoral student in kinesiology at the College of Education at the university, the study was published in International Journal of Sport Nutrition and Exercise Metabolism. To research the issue, Higgins […] More

  • DIACETYL
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    US STUDY RAISES FRESH QUESTIONS ABOUT DIACETYL

    A paper published in Toxicology Reports suggests that roasting and grinding coffee could expose workers to levels of diacetyl – a compound associated with chronic lung disease – that exceed recommended short-term occupational exposure levels. Diacetyl is found in flavouring added to products in the food industry but is also now known to formed naturally, […] More

  • DIABETES
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    COCOA CAN HELP COMBAT EFFECTS OF DIABETES

    Scientists at Brazil’s Campinas State University says research they have conducted suggests that cocoa and green tea contain substances that may help prevent and reduce the effects of kidney complications and retinal lesions caused by diabetes. Their findings form part of a study supported by the Sao Paulo State Research Support Foundation. Jose Butori Lopes […] More

  • CAFFEINE
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    STUDY SHOWS THAT CAFFEINE CAN REDUCE DRIVER ERRORS

    Researchers in Australia claim that although caffeine ‘only marginally reduces drowsiness in drivers,’ it significantly reduces driver errors. So said researchers who conducted a study on fatigue, which was presented recently at the Australian Psychological Society Conference. Australia’s Chief Defence Scientist, Dr Alex Zelinsky, said the study formed part of extensive research into ways of […] More

  • COFFEE
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    DRINKING COFFEE MAY REDUCE RISK OF PREMATURE DEATH

    People who drink 3-5 cups of coffee a day may be less likely to die prematurely from some illnesses than those who don’t drink or drink less coffee, according to a new study by Harvard T H Chan School of Public Health researchers and colleagues. Drinkers of both caffeinated and decaffeinated coffee saw benefits, including […] More

  • MYCOTOXINS
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    COFFEE FOUND TO CONTAIN HIGH LEVELS OF MYCOTOXINS

    An analysis of one hundred coffees sold in Spain has confirmed the presence of mycotoxins – toxic metabolites produced by fungi. In addition, five of the samples that were tested were found to contain ochratoxin A, the only mycotoxin levels of which are addressed by legislation, in amounts that exceeded maximum permitted levels. Although the […] More

  • POWDERED CAFFEINE
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    FDA ISSUES WARNING ON POWDERED CAFFEINE

    The US Food and Drug Administration (FDA) has taken action to protect consumers against pure, powdered caffeine. The FDA’s action comes amid the agency’s wider examination of overall caffeine intake among American consumers. The warning is consistent with the distinction the FDA continues to draw – explicitly and implicitly – between caffeine as an isolated […] More

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