Coffee Tea Mate Methylxanthines And Methylglyoxal

Reports the deliberations of a working group convened to evaluate the strength of evidence linking the drinking of coffee, tea, and mate to the development of human cancer. Separate evaluations are also provided for caffeine, theophylline theobromine and methylglyoxal, which are chemical constituents of coffee, tea, and several other popular beverages. The first and most extensive monograph evaluates the large number of studies designed to assess the carcinogenic potential of coffee. On the basis of available data, the working group concluded that coffee is possibly carcinogenic to the human urinary bladder. Evidence further suggests that coffee may actually protect humans against cancer of the colon and rectum. The risk for breast cancer was shown, with remarkable consistency, to have no association with coffee drinking. The second monograph evaluates the carcinogenicity of black and green teas. Although available data were judged inadequate to classify tea according to its carcinogenic risk, the analysis uncovered evidence suggesting that the temperature at which tea is drunk may be a more important determinant of risk than the chemical composition of the beverage. This observation is further supported in the monograph on mate, a South American beverage, which is usually drunk very hot following repeated addition of almost boiling water to the infusion. While mate could not be classified on the basis of available data, hot mate drinking was judged to have a probable association with the development of oesophageal and oral cancers. Evidence was inadequate to assess the carcinogenicity of caffeine, theophylline, theobromine, and methylglyoxal.

The first part of the report deals with occurrence of methylxanthines in foods, beverages, and medicines, and estimates of caffeine intake. In addition, a short review of the pharmacological and toxicological actions of caffeine is given. The second and main part of the report reviews available information from epidemiological studies on the potential health hazards to the human foetus associated with parental intake during pregnancy of caffeine and related methylxanthines in foods, beverages and medicines. The studied adverse effects are influence on fertility, spontaneous abortion, congenital malformation, pre-term delivery, foetal growth retardation, foetal behaviour and effects on neonates, infants and young children. The conclusion of the report demonstrates the need for limiting caffeine exposure during pregnancy. The Nordic Working Group on Food Toxicology and Risk Evaluation (NNT) recognizes that the human exposure to caffeine and related compounds causes a spectrum of pharmacological effects, for instance cardiovascular, renal, neurological and behavioural effects. The increasing use of caffeine and related methylxanthines in various foods and beverages consumed by children and adolescents cause concern. NNT recommends that a full hazard characterization of caffeine and related methylxanthines should be performed with the aim to reach a conclusion about the upper safe level of intake of these compounds.

Covers all aspects of food safety--science, regulation, and labeling requirements--integrating major developments in the fields of toxicology, analytical chemistry, microbiology, hygiene, and nutrition. Designed to be a reference that bridges the gaps between science, regulation and control of food safety. While this might have been a rather ambitious aim, in putting together this book, the editors have certainly succeeded in gathering a group of experts from industry, government agencies, academia, consumer groups and the media whose knowledge and expertise reflect the complex and multisectoral/multidisciplinary nature of food safety." ---Food Science and Technology

Nutraceuticals: Efficacy, Safety and Toxicity, Second Edition, brings together everything that is currently known about nutraceuticals and their potential toxic effects. The book introduces readers to nutraceuticals, herbal medicines, Ayurvedic medicines, prebiotics, probiotics, adaptogens, and their uses and specific applications. This essential reference discusses the mechanism of action for the judicious use of these nutraceuticals and the best tools for their evaluation before detailing the safety and toxicity of nutraceuticals and interactions with other therapeutic drugs. Finally, and crucially, regulatory aspects from around the world are covered. Completely revised and updated, this updated edition provides toxicologists, pharmacologists, pharmaceutical scientists, and those interested in medicinal plants and natural products with a comprehensive overview of the most effective tools upon which to evaluate the safety and toxicity of nutraceuticals, prebiotics, probiotics and alternative medicines. Presents a completely revised and updated resource on the impact of nutraceuticals and various disease states such as diabetes and ophthalmic and dermal diseases Grants an overview of the current state-of-the-science of nutraceuticals, their use and applications, and known adverse effects Provides effective tools to evaluate the potential toxicity of any nutraceutical Includes details of regulatory issues as written by international experts

Covers all aspects of food safety--science, regulation, and labeling requirements--integrating major developments in the fields of toxicology, analytical chemistry, microbiology, hygiene, and nutrition. Designed to be a reference that bridges the gaps between science, regulation and control of food safety. While this might have been a rather ambitious aim, in putting together this book, the editors have certainly succeeded in gathering a group of experts from industry, government agencies, academia, consumer groups and the media whose knowledge and expertise reflect the complex and multisectoral/multidisciplinary nature of food safety." ---Food Science and Technology

Coffee: Emerging Health Benefits and Disease Prevention presents a comprehensive overview of the recent scientific advances in the field. The book focuses on the following topics: coffee constituents; pro- and antioxidant properties of coffee constituents; bioavailability of coffee constituents; health benefits and disease prevention effects of coffee; and potential negative impacts on health. Multiple chapters describe coffee's positive impact on health and various diseases: type 2 diabetes; neurodegenerative diseases (Parkinson's and Alzheimer's); cancer (prostate, bladder, pancreatic, breast, ovarian, colon and colorectal); cardiovascular health; and liver health. Coffee's positive effects on mood, suicide rate and cognitive performance are addressed as are the negative health impacts of coffee on pregnancy, insulin sensitivity, dehydration, gastric irritation, anxiety, and withdrawal syndrome issues. Written by many of the top researchers in the world, Coffee: Emerging Health Benefits and Disease Prevention is a must-have reference for food professionals in academia, industry, and governmental and regulatory agencies whose work involves coffee.

Examines the benefits of tea and its components, ranging from the anti-microbial to the anti-oxidant. Components such as catechins, theaflavins, polysaccharides, and others have been isolated and may have putative protective effects and modulate the biochemistry of a variety of cell types. 128 chapters explore improvements in the cardiovascular system, the brain, and other organs, and looks at possible applications in other disease areas --

Coffee: A Comprehensive Guide to the Bean, the Beverage, and the Industry offers a definitive guide to the many rich dimensions of the bean and the beverage around the world. Leading experts from business and academia consider coffee’s history, global spread, cultivation, preparation, marketing, and the environmental and social issues surrounding it today. They discuss, for example, the impact of globalization; the many definitions of organic, direct trade, and fair trade; the health of female farmers; the relationships among shade, birds, and coffee; roasting as an art and a science; and where profits are made in the commodity chain. Drawing on interviews and the lives of people working in the business—from pickers and roasters to coffee bar owners and consumers—this book brings a compelling human side to the story. The authors avoid romanticizing or demonizing any group in the business. They consider basic but widely misunderstood issues such as who adds value to the bean, the constraints of peasant life, and the impact of climate change. Moving beyond simple answers, they represent various participants in the supply chain and a range of opinions about problems and suggested solutions in the industry. Coffee offers a multidimensional examination of a deceptively everyday but extremely complex commodity that remains at the center of many millions of lives. Tracing coffee’s journey from field to cup, this handbook to one of the world’s favorite beverages is an essential guide for professionals, coffee lovers, and students alike. Contributions by: Sarah Allen, Jonathan D. Baker, Peter S. Baker, Jonathan Wesley Bell, Clare Benfield, H. C. "Skip" Bittenbender, Connie Blumhardt, Willem Boot, Carlos H. J. Brando, August Burns, Luis Alberto Cuéllar, Olga Cuellar, Kenneth Davids, Jim Fadden, Elijah K. Gichuru, Jeremy Haggar, Andrew Hetzel, George Howell, Juliana Jaramillo, Phyllis Johnson, Lawrence W. Jones, Alf Kramer, Ted Lingle, Stuart McCook, Michelle Craig McDonald, Sunalini Menon, Jonathan Morris, Joan Obra, Price Peterson, Rick Peyser, Sergii Reminny, Paul Rice, Robert Rice, Carlos Saenz, Vincenzo Sandalj, Jinap Selamat, Colin Smith, Shawn Steiman, Robert W. Thurston, Steven Topik, Tatsushi Ueshima, Camilla C. Valeur, Geoff Watts, and Britta Zeitemann