1 Food Standards Agency: “McCance and Widdowson’s The Composition of Foods. 6th Summary Edition”, Cambridge, Royal Society of Chemistry, 2002.

2 Popkin B.M. et al.: “A new proposed guidance system for beverage consumption in the United States.” Am. J. Clin. Nutr, 2006; 83: 529-542.

3 Silva A.M. et al.: “Total body water and its compartments are not affected by ingesting a moderate dose of caffeine in healthy young adult males.” Appl. Physiol. Nutr. Metab, 2013; 38: 6.

4 Kolasa K.M. et al.: “Hydration and health promotion.” Nutr Today, 2009; 44: 190-203.

5 EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA): “Scientific Opinion on the substantiation of health claims related to caffeine and increased fat oxidation leading to a reduction in body fat mass (ID 735, 1484), increased energy expenditure leading to a reduction in body weight (ID 1487), increased alertness (ID 736, 1101, 1187, 1485, 1491, 2063, 2103) and increased attention (ID 736, 1485, 1491, 2375) pursuant to Article 13(1) of Regulation (EC) No 1924/20061.” EFSA Journal, 2011; 9(4): 2054.

6 EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA): “Scientific Opinion on the substantiation of health claims related to caffeine and increase in physical performance during short-term high-intensity exercise (ID 737, 1486, 1489), increase in endurance performance (ID 737, 1486), increase in endurance capacity (ID 1488) and reduction in the rated perceived exertion/effort during exercise (ID 1488, 1490) pursuant to Article 13(1) of Regulation (EC) No 1924/2006.” EFSA Journal, 2011; 9(4): 2053.

7 Porkka-Heiskanen T.: “Methylxanthines and sleep.” Handb Exp Pharmacol, 2011; 200: 331-48.

8 Clifford M.: “Chlorogenic acids and other cinnamates – nature, occurrence, and dietary burden.” J Sci Food Agric, 1999; 79: 363-372.

9 Smith R.F.: “Niacin content in coffee.” Nature, 1963; 197: 1321.

10 Viani R. et al.: “Thermal behaviour of trigonelline.” J Food Sci, 1974; 39: 1216-1217.

11 Stadler R.H.: “Alkylpyridiniums. 1. Formation in model systems via thermal degradation of trigonelline.” J Agric Fd Chem, 2002; 50: 1192-1199.

12 Esposito F. et al.: “Moderate Coffee consumption increases plasma glutathione but not homocysteine in healthy subjects.” Alimentary Pharmacology and Therapeutics, 2003; 17: 595-601.

13 Natella F. et al.: “Coffee drinking influences plasma antioxidant capacity in humans.”

J. Agric. Food Chem, 2002; 50: 6211-6216.

14 Moura-Nunes N. et al.: “The increase in human plasma antioxidant capacity after acute coffee intake is not associated with endogenous non-enzymatic antioxidant compounds.”Int. J. Food Sci. Nutr, 2009; 60: 173-181.

15 Misik M. et al.: “Impact of paper filtered coffee on oxidative DNA-damage: Results of a clinical trial.” Mutation Research, 2010; 692 (1-2): 42-8.

16 Hoelzl C. et al.: “Instant coffee with high chlorogenic acid levels protects humans against oxidative damage of macromolecules.” Mol Nutr Food Research, 2010; 54 (12): 1722-33.

17 Urgert R. & Katan M.B.: “The cholesterol-raising factor from coffee beans.” J R Med, 1996; 89 (11): 618-623.

18 Jee S.H. et al.: “Coffee consumption and serum lipids: a meta-analysis of randomized controlled clinical trials.” Am J Epidemiol, 2001; 153: 353-362.

19 Butt M.S. & Sultan M.T.: “Coffee and its consumption: benefits and risks.” Crit Rev Food Sci Nutr, 2011; 51: 363-373.

20 Lipworth L. et al.: “Review of epidemiologic studies of dietary acrylamide intake and risk of cancer.” Eur J Cancer Prev, 2012; 21 (4): 375-86.

21 EFSA: “Update on acrylamide levels in food from monitoring years 2007 to 2010.” EFSA Journal, 2012; 10 (10): 2938.

22 Altaki M.S. et al.: “Occurrence of furan in coffee from Spanish market: contribution of brewing and roasting.” Food Chemistry, 2012; 126 (4): 1527-1532.

23 Guenther H. et al.: “Furan in coffee: pilot studies on formation during roasting and losses during production steps and consumer handling.” Food Additives and Contaminants, 2010; 27: 283-290.

24 Moro S. et al.: “Furan in heat-treated foods: formation, exposure, toxicity, and aspects of risk assessment.” Mol Nutr Food Res, 2012; 56 (8): 1197-211.

25 Joint FAO/WHO: “Food Standards Programme Codex Committee on Contaminants in Food, Discussion Paper on Furan.” CX/CF 11/5/13, 2011.

26 EFSA: “Update on furan levels in food from monitoring years 2004-2010 and exposure assessment.” EFSA Journal, 2011; 9 (9): 2347.

27 Lineback D.R. et al.: “Acrylamide in Foods: A Review of the Science and Future Consideration.” Ann Rev Food Sci, 2011; 3: 15-35.

28 Joint FAO/WHO: “Expert Committee on Food Additives. Summary report of the seventy-second meeting of JECFA, Rome, Italy,” 2010.

29 Joint FAO/WHO: “Consultation on the Health Implications of Acrylamide in Food. Report of a Joint FAO/WHO Consultation, WHO Headquarters, Geneva, Switzerland,” 2002.

30 Yu X. et al.: “Coffee consumption and risk of cancers: a meta-analysis of cohort studies.”BMC Cancer, 2011; 11: 96.

31 Nkondjock A.: “Coffee consumption and the risk of cancer: an overview.” Cancer Letters, 2009; 277: 121-5.

Modtag nyhedsbrev

Ja tak, jeg vil gerne modtage nyhedsbrev, når der er noget nyt om kaffe og helbred.