1. Evaluation of the impact of regular coffee consumption and alcohol intake on depressive feelings among students
R. M. Santos1, L. Thaovy1, J. K. Porter1, J. E. Wynn1 and D. R. Lima2
South University School of Pharmacy, Department of Pharmaceutical Sciences1, Savannah, GA, USA ; Universidade Federal do Rio de Janeiro, Instituto de Neurologia 2, Rio de Janeiro, Brazil
Abstract
This might well explain the diverse and controversial data published so far, either positive or negative, about coffee and health. Data based solely on caffeine seem to be of little value to explain the effects of coffee on human health. We propose a new classification of roasted coffee for future studies on this subject. Figure 1. THREE MAJOR GROUPS OF COFFEE.
Table 1. Demographic data of the PROJECT COFFEE CONSUMPTION (n=1.126)
Figure 1. THREE MAJOR GROUPS OF COFFEE:
1. CGA DOMINANCE * #95 to # 75
2. HARMONIC COMPOSITION * #65 to # 45
3. CAFFEINE DOMINANCE * #35 to #25
* AGTRON/SCAA
Results
Objectives
Evaluate the relationship between reports of consumption of coffee and alcoholic beverages with the development of signs and symptoms of apathy and depression within student population in USA and Brazil. 
Table 2 : Overall Depressive feelings report (%) , Coffee* intake (%) and Alcohol consumption (%) report (Daily=D, W=Weekly, M=Monthly) (n=1.126)
Age group
USA %
Brazil %
Male %
Female %
10-14
28.5 18 52
15-20
1.3
30.8 47 53
21-26
6.1
21.1 45 55
27-30
1.2
4.1 48
>30
4.3
1.9 56 44
Students
Depressive feelings
Coffee* Intake
Alcohol Intake
Aged
D W M
D W M
D W M
10-14
24, ,7 31,6
1,3 14, ,4
15-20
32, ,8 60,2
2, ,7 33,3
21-26
, ,7
44, ,2 78,2
4, ,7 33,4
27-30
14,5 19,4 30,2
56, ,2 82,1
6, ,3 48,1
>30
18,0 30,5 36,6
60, ,4 88,5
9, ,5 79,0
Introduction
*All kinds of coffee (Agtron / SCAA # 95 to # 25)
Methods
A cross-sectional study utilizing a standardized questionnaire regarding coffee intake, depressive feelings and alcohol consumption was completed anonymously. The population studied was somewhat heterogeneous, composed of students from different parts of the countries and backgrounds and of different ethnicity.
Table 3. Comparison of paired samples (% in each group ) of Daily Coffee** Drinkers (DCD) and Non-Coffee Drinkers (NCD) and Daily Depressive feelings report and Daily Alcohol consumption report
Background
Recent studies have associated regular coffee intake with beneficial effects in diseases such as diabetes and cirrhosis as well as on suicidal tendencies. Results of our pilot study have led us to hypothesize that compounds known to possess opioid antagonist properties occur naturally in coffee and could be helpful in the control of alcoholism [Ann Intern Med.,1991, Sep 15;115(6):499] and depression [Acta Pharmacol Sin., 2000,Dec;21(12): ].
Students n
Depressive feelings
Alcohol Intake
Significance
Aged
NCD DCD
10-14 83
3, ,1
1, ,1
P < 0,05
15-20
124
6, ,6
2, ,2
21-26
146
9, ,5
5, ,9
27-30 56
14, ,6
6, ,3
>30 25
17, ,9
9, ,4
Statistics
Kendall´s rank correlation coefficient was computed for each of the continuous variables and Kruskall-Wallis tests were used for the categorical confounders. Mantel-Haenszel estimate of relative risk was used with the following covariates : age group ( , 15-20, 21-26, 27-30, > 30), sex , school performance ( 0 to 4), coffee intake (none, 2 , 3 to 4 cups, 5 or more), alcoholic beverages intake (none, 1 to 2 , 3 to 4 , 5 to 6, or more cups of wine, beer or spirits) and depressive feelings on a daily, weekly or monthly basis. We compared the age-standardized distributions of each one of the covariates across categories of coffee intake. The Relative Risk (RR) was defined as the incidence rate among youth who reported a specific daily intake of coffee of 3-4 cups (DCD) , divided by the corresponding rate among youth who did not use coffee on a daily basis (NCD). Relative risks were adjusted for age with use of each age group and 95 % confidence intervals (CIs) were calculated . Summarized data are included in this preliminary report in percentages (Tables 2,3).
Results
Depressive feelings and regular alcohol intake relationship was observed with incidence ranging from 3.8 to 36,6 % and 1.3 to 79.0 % on a daily, weekly and monthly basis. Coffee consumption varied widely (from 24.4 to 88.5%) on a daily, weekly or monthly basis, and was age-related. Our data suggest a strong inverse association between regular to moderate (3-4 cups) coffee intake of properly roasted coffee (Agtron/SCAA #65 to #45) and depressive feelings and to alcohol intake compared to non-coffee drinkers.
** properly roasted coffee (Agtron / SCAA # 65 to #55) , 3-4 cups daily
Table 4. Substances found in Green Coffee and Roasting Stability
Compounds
Roasting Stability
Coffea arabica
Coffea robusta
Caffeine
Thermostable % %
Trigonelline
Roasting Dep.
1.0 %
0.75 %
Niacin %
0.50 %
Chlorogenic Acids %
7.0 – 9.0 %
Lactones
0 – 3.0 %
0 – 4.0 %
Aminoacids
2.0 %
2.5 %
Minerals: K,Zn, Fe %
4.0 – 5.0 %
Sugars
50 – 55 %
35 – 45 %
Lipids
12 – 18 %
10 – 13 %
Proteins
10 – 15 %
Others *
5 – 10 %
5 – 15 %
Methods
Survey
A standardized questionnaire about coffee intake, depressive feelings and alcohol consumption was filled anonymously. It was composed of 40 questions divided in 6 sections: section 1 (age, weight, sex and ethnicity), section 2 (coffee drinking habits), section 3 (soft drinks and alcoholic beverages habits), section 4 (alcoholic beverage habits and related events), section 5 (depressive feelings events), section 6 (academic performance and social behavior). The population studied was composed of students from two countries, USA and Brazil, ages ranging from teens (10-14) to adults (over 30 years old) from both sex represented equally (Table 1).
Implications
Coffee and its health related effects do not seem to be exclusively dependent on caffeine. Properly roasted coffee has antioxidant polyphenolic chlorogenic acids and lactones with opioid antagonist activity as well as many other bioactive compounds (Table 4).
Reference
*Cafestol, kahweol, melanoidines, oils, pigments, ashes, water, etc
Acknowledgements
Santos, R.M.M. & Lima, D.R.: Coffee, the Revolutionary Drink for Pleasure and Health, XLibris, 2007, USA
The authors greatly acknowledge the financial support of EMBRAPA/CAFE, CDPC and MAPA, BRAZIL -