Assessment of coffee, tea and herbal infusions consumption in adults

• Autorzy: Frackiewicz J. , Tarwacka Z. , Drywien M.E.
• Języki publikacji: EN

Abstrakty

EN

Introduction. Coffee and tea are some of the most popular beverages in the world. Herbal infusions are also growing in popularity. Much attention is being paid to the effects of these beverages on the body and human health. Objective. The aim of the study was to analyse the consumption of coffee, tea and herbal infusions in terms of selected socioeconomic and lifestyle factors, as well as the frequency of beverages consumption in the study group. Materials and methods. The study involved 508 adult respondents, including 404 females and 104 males aged over 18 years. An online survey questionnaire was used, consisting of questions on socioeconomic data, lifestyle, height and weight, and frequency of consumption of coffee, tea and herbal infusions. Statistical analysis of the results was performed using Statistica 13.3 software, and statistical significance was assumed at the p≤0.05 level. Results. The beverages most often consumed by the adults was tea (90.2% of the respondents), followed by coffee (81.5%), the least frequently chosen beverage was herbal infusion (48%). The largest percentage of adults consuming coffee were: persons aged 18-29 (p=0.012), with higher education (p=0.010), living in cities over 500,000 inhabitants (p=0.048) or having permanent employment (p<0.001). In the case of tea consumption, significantly the largest percentage of adults concerned: women (p<0.001), persons with low physical activity (p=0.003) or good/very good self-dietary assessment (p<0.001). Significantly the largest percentage of adults consuming herbal infusions were: women (p<0.001), persons aged 18-29 (p=0.031) or with higher education (p<0.001). Gender was not a factor differentiating the frequency of consumption of the analyzed beverages in study group. Conclusions. The consumption of coffee, tea and herbal infusions is determined by several socio-demographic factors. Coffee was chosen more often by young people with an active professional life in large cities, which is probably related to the availability of this beverage in offices as well as in takeaway cafes.

• Wydawca: -
• Czasopismo: Roczniki Państwowego Zakładu Higieny
• Rocznik: 2023
• Tom: 74
• Numer: 3
• Opis fizyczny: p.275-282,fig.,ref.

Twórcy

autor

Frackiewicz J.

• Department of Human Nutrition, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 159c Nowoursynowska Str., 02-776 Warsaw, Poland

autor

Tarwacka Z.

• Department of Human Nutrition, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 159c Nowoursynowska Str., 02-776 Warsaw, Poland

autor

Drywien M.E.

• Department of Human Nutrition, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 159c Nowoursynowska Str., 02-776 Warsaw, Poland

Bibliografia

• 1. Adepoju A.F., Adenuga O.O., Mapayi E.F., Olaniyi O.O., Adepoju F.A.: Coffee: botany, distribution, diversity, chemical composition and its management. Journal Agriculture and Veterinary Science 2017;10(7):57-62. doi:10.9790/2380-1007035762.
• 2. Cabrera C., Artacho R., Giménez R.: Beneficial effects of green tea-a review. J Am Coll Nutr 2006;25(2):79-99. doi: 10.1080/07315724.2006.10719518.
• 3. Cano-Marquina A., Tarín J.J.: The impact of coffee on health. Maturitas 2013;75(1):7-21. doi:10.1016/j. maturitas.2013.02.002.
• 4. Chandrasekara A., Shahidi F.: Herbal beverages: Bioactive compounds and their role in disease risk reduction-A review. J Tradit Complement Med 2018;8(4):451-458. doi:10.1016/j.jtcme.2017.08.006.
• 5. Czarniecka-Skubina E., Pielak M., Sałek P., Korzeniowska-Ginter R., Owczarek T.: Consumer Choices and Habits Related to Coffee Consumption by Poles. Int J Environ Res Public Health 2021;18(8):3948. doi: 10.3390/ijerph18083948.
• 6. Czarniecka-Skubina E., Korzeniowska-Ginter R., Pielak M., Sałek P., Owczarek T., Kozak A.: Consumer Choices and Habits Related to Tea Consumption by Poles. Foods 2022;11(18):2873. doi: 10.3390/foods11182873.
• 7. Dmowski P., Śmiechowska M., Dąbrowska J.: Zachowania polskich i angielskich konsumentów na rynku herbaty [Behavior of Polish and British consumers on the tea market]. Problemy Zarządzania, Finansów i Marketingu 2015;38:219-228. doi: 10.18276/pzfm.2015.38-20 (in Polish).
• 8. Dmowski, P., Polewko, K.: Wpływ metody uprawy kawy na jakość sensoryczną naparów [Effect of coffee cultivation on sensory quality of coffee brews]. Probl Hig Epidemiol 2017;98(4):415-419 (in Polish).
• 9. Drywień M., Podkowska J., Frąckiewicz J., Górnicka M.: Consumption of black and green teas as a dietary source of polyphenols in Polish inhabitants of the Mazovian region. Rocz Panstw Zakl Hig 2015;66(1):35-38.
• 10. Etheridge C.J., Derbyshire E.: Herbal infusions and health: A review of findings from human studies, mechanisms and future research directions. Nutrition & Food Science 2020;50(5):969-985. doi: 10.1108/NFS-08-2019-0263.
• 11. Feng Z., Li Y., Li, M., Wang Y., Zhang Y., Wan X., Yang X.: Tea aroma formation from six model manufacturing processes. Food Chem 2019;285:347-354. doi: 10.1016/j.foodchem.2019.01.174.
• 12. Hayat K., Iqbal H., Malik U., Bilal U., Mushtaq S.: Tea and its consumption: benefits and risks. Crit Rev Food Sci Nutr 2015;55(7):939-954. doi: 10.1080/10408398.2012.678949.
• 13. Hu H.Y., Wu B.S., Ou Y.N., Ma Y.H., Huang Y.Y., Cheng W., Tan L., Yu J.T..: Tea consumption and risk of incident dementia: A prospective cohort study of 377 592 UK Biobank participants. Transl Psychiatry 2022;26:12(1):171. doi: 10.1038/s41398-022-01923-z.
• 14. Hu J., Webster D., Cao J., Shao A.: The safety of green tea and green tea extract consumption in adults - Results of a systematic review. Regul Toxicol Pharmacol 2018;95:412-433. doi: 10.1016/j.yrtph.2018.03.019.
• 15. Kaniewska E., Gaźdińska A., Jagielski P., Gaździński S., Wyleżoł M.: Ocena częstotliwości wybranych produktów spożywczych przez chorych zakwalifikowanych do zabiegowego leczenia otyłości [Assessment of selected food intake frequency in obese patients qualified for bariatric surgery]. Hygeia Public Health 2016;51(1):66-70 (in Polish).
• 16. Kim T.L., Jeong G.H., Yang J.W., Lee K.H., Kronbichler A., van der Vliet H.J., Grosso G., Galvano F., Aune D., Kim J.Y., Veronese N., Stubbs B., Solmi M., Koyanagi A., Hong S.H., Dragioti E., Cho E., de Rezende L..FM., Giovannucci E..L, Shin J.I., Gamerith G.: Tea Consumption and Risk of Cancer: An Umbrella Review and Meta-Analysis of Observational Studies. Adv Nutr 2020;11(6):1437-1452. doi: 10.1093/advances/nmaa077.
• 17. Kondo Y., Goto A., Noma H., Iso H., Hayashi K., Noda M.: Effects of Coffee and Tea Consumption on Glucose Metabolism: A Systematic Review and Network Meta-Analysis. N utrients 2 018;11(1):48. doi: 10.3390/nu11010048.
• 18. Micek A., Grossob G., Polaka M., Kozakiewicz K.A.., Tykarski A., Puch Walczake A., Drygasf W., Kwasniewska M. Pajaka A.: Association between tea and coffee consumption and prevalence of metabolic syndrome in Poland–results from the WOBASZ II study (2013–2014). Int J Food Sci Nutr 2018;63:358–368. doi: 10.1080/09637486.2017.1362690.
• 19. Muzykiewicz-Szymańska A., Nowak A., Wira D., Klimowicz A.: The Effect of Brewing Process Parameters on Antioxidant Activity and Caffeine Content in Infusions of Roasted and Unroasted Arabica Coffee Beans Originated from Different Countries. Molecules 2021;16;26(12):3681. doi: 10.3390/molecules26123681.
• 20. Reis C.E.G., Dorea J.G., Da Costa T.H.M.: Effects of coffee consumption on glucose metabolism: A systematic review of clinical trials. J Tradit and Complement Med 2018;9(3):184-191.doi: 10.1016/j.jtcme.2018.01.001.
• 21. Reygaert W.C.: An Update on the Health Benefits of Green Tea. Beverages 2017; 3: 6. https://doi.org/10.3390/beverages3010006
• 22. Rocha, C., Moura, A. P. D., i Cunha, L. M.: Consumers’ associations with herbal infusions and home preparation practices. Food Quality and Preference 2020;86:104006. doi: 10.1016/j.foodqual.2020.104006.
• 23. Rusinek-Prystupa E., Samolińska W.: Preferencje konsumenckie dotyczące spożycia herbaty i kawy wśród respondentów zamieszkałych w Lublinie i okolicach – doniesienie wstępne [Consumer preferences for tea and coffee consumption among respondents living in Lublin and vicinity–preliminary report]. Probl Hig Epidemiol 2013;94(3):653-657 (in Polish).
• 24. Safe S., Kothari J., Hailemariam A., Upadhyay S., Davidson L.A., Chapkin R.S.: Health Benefits of Coffee Consumption for Cancer and Other Diseases and Mechanisms of Action. Int J Mol Sci 2023; 24: 2706. https://doi.org/10.3390/ijms24032706
• 25. Seidler T., Szczuko M.: Ocena sposobu żywienia studentów akademii rolniczej w Szczecinie w 2006 roku. Cz. III. Spożycie kawy, herbaty, alkoholu i palenie papierosów. [Nutrition mode evaluation among university of agriculture students in Szczecin in 2006. Part III. Coffee, tea, alcohol, smoking.] Rocz Panstw Zakl Hig 2009;60(3):241-245 (in Polish).
• 26. Tang G.Y., Meng X., Gan R.Y., Zhao C.N., Liu Q., Feng Y.B., Li S., Wei X.L., Atanasov A.G., Corke H., i Li H.B.: Health functions and related molecular mechanisms of tea components: An update review. Int J Mol Sci 2019;20(24):6196. doi:10.3390/ijms20246196.
• 27. Walter K.: Caffeine and Health. JAMA. 2022;327(7):693. doi:10.1001/jama.2021.21452
• 28. Yan Z., Zhong Y., Duan Y., Chen Q., Li F.: Antioxidant mechanism of tea polyphenols and its impact on health benefits. Anim Nutr 2020;6(2):115-123. doi:10.1016/j.aninu.2020.01.001.
• 29. Zuo A.R., Dong H.H., Yu Y.Y., Shu Q.L., Zheng L.X., Yu X.Y., Cao S.W.: The antityrosinase and antioxidant activities of flavonoids dominated by the number and location of phenolic hydroxyl groups. Chin Med 2018;13:52. doi:10.1186/s13020-018-0206-9.
• 30. Żukiewicz-Sobczak W., Krasowska E., Sobczak P., Horoch A., Wojtyła A., Piątek J.: Wpływ spożycia kawy na organizm człowieka [Effect of coffee consumption on the human body]. Med Og Nauk Zdr 2012;18 (1):71-76 (in Polish).

Identyfikatory

DOI

10.32394/rpzh.2023.0271