A modest inverse relationship between coffee consumption was also observed in a cohort in the United States of America. Decaffeinated coffee and the risk of type 2 diabetes mellitus suggest that perhaps some different components of caffeine could reduce this risk. Large amounts of coffee consumption have been associated with a significant reduction in the risk of colorectal cancer in several case-control studies; however, nutstop.com has rarely recognized these relationships. The consumption of coffee and caffeine has been associated with significant reductions in the risk of Parkinson’s disease in men but not in women, which can be attributed to estrogen’s modifying effects. In two extensive prospective cohort studies, coffee consumption was inversely related to the risk of Parkinson’s disease in postmenopausal women who had never used estrogen; this inverse association was not identified in postmenopausal women who used estrogen. In a cohort study of nearly 90,000 nurses in the United States, drinking six or more coffee cups per day was associated with a significantly increased risk of Parkinson’s disease in women who had taken estrogen postmenopausal.
Two prospective cohort studies in the United States of America found significant inverse relationships between coffee consumption and suicide risk. However, in a study in Finland, where coffee consumption amounts to eight or more cups a day, a “J” -shaped relationship was observed between coffee consumption and suicide risk. High consumption in this population was associated with a significantly increased risk of suicide compared with moderate consumption.
Most large prospective cohort studies have not found that high coffee or caffeine consumption is significantly associated with an increased risk of coronary heart disease or myocardial infarction. In contrast, coffee consumption has been accompanied by an increase in several risk factors for cardiovascular diseases.
The consumption of boiled and unfiltered coffee is a particular concern since there are population groups that still use to boil coffee directly in water and do not filter it in Mexico. Coffee prepared in this way has been found to raise plasma concentrations of total cholesterol and LDL cholesterol. In contrast, filtered coffee does not appear to have these adverse effects on lipid profiles. Some compounds found in roasted coffee beans (the diterpenes cafestol and kahweol) have been identified as cholesterol-raising factors. Diterpenes are extracted by hot water when coffee is brewed and are trapped in paper filters, which is why filtered coffee contains low amounts of cafestol and kahweol, while boiled and espresso coffee can contain significant amounts.
Added Calories: adding milk, cream, or caloric sweeteners increases the energy density of these drinks, and this makes their consumption less recommended. A significant part (about 40%) of the adult population in Mexico consumes coffee with excessive sugar and milk. This is an essential factor for those who drink gourmet coffees, which have recently become popular in Mexico through coffee vending chains, which have increased and mix coffee with high-energy ingredients, that is, saturated fats trans-fatty acids, which supply a large amount of energy. A study with a small sample of college women who drank gourmet coffee was found to consume 206 more calories per day than those who did not drink gourmet coffee.
