LONDON: This news might make men coffee lovers a little depressed when new research reveals that women who drink two or three cups of coffee a day are known to have lower total body fat and stomach than those who drink less. Studies show that some compounds in coffee may have anti-obesity properties.
Overall, the average percentage of body fat was 2.8 percent lower among women of all ages who drank two or three cups of coffee per day and this finding was consistent whether coffee consumed was caffeinated or decaffeinated, and among smokers / nonsmokers and those who suffer from chronic diseases when compared to those who are healthy.
In men, the relationship was less significant, although men aged 20-44 who drank two or three cups per day had 1.3 percent less total fat and 1.8 percent less stem fat than those who did not consume coffee, according to published research. in The Journal of Nutrition.
“Our research shows that there may be bioactive compounds in coffee other than caffeine that regulate body weight and which are potentially used as anti-obesity compounds,” said Dr. Lee Smith, author of a senior study from Anglia Ruskin University in England.
To reach this conclusion, the researchers examined data from the National Health and Nutrition Examination Survey, conducted by the Center for Disease Control (CDC) in the US, and looked at the relationship between coffee cups taken per day, and both the percentage of total body fat and abdominal fat or ‘proboscis’ (adiposity).
They found that women aged 20-44 who drank two or three cups of coffee per day had the lowest level of adiposity, 3.4 percent lower than those who didn’t consume coffee.
Among women aged between 45-69, those who drank four or more cups had a 4.1 percent lower adiposity percentage.
“It could be that coffee, or its effective ingredients, could be integrated into a healthy diet strategy to reduce the burden of chronic conditions associated with the obesity epidemic,” Smith said, adding that it was important to interpret the findings of this study in light of its limitations.
Coffee naturally contains various compounds including caffeine, antioxidants and diterpene. This contributes not only to the unique taste but also to the physiological effects studied from coffee.
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