The amount of caffeine in chocolate varies by the percentage of cocoa it contains, with 100% cocoa chocolate (unsweetened baking chocolate) containing around 240 mg caffeine/100 g, 55% cocoa (bittersweet) containing 124 mg caffeine/100 g, and 33% cocoa (milk chocolate) containing 45 mg caffeine/100 g ( 7). In addition to coffee, tea, and energy drinks, caffeine is also naturally present in cocoa beans and thus in chocolate. Energy drinks often contain caffeine from natural products such as extracts from guarana leaves. We summarize here what is known and what remains to be learned about caffeine intake and safety in healthy and vulnerable populations and highlight needed research.Īdults commonly consume caffeine in coffee and tea, both of which contain natural caffeine in their leaves or beans ( 6). We evaluated the strengths and limitations of the evidence on the safety of ingested caffeine, specifically focusing on the safety of caffeine-containing foods (e.g., beverages and solid foods). In light of these concerns, we conducted a comprehensive review of all relevant published clinical and intervention trials, observational studies, systematic reviews, meta-analyses, and expert reviews on the use and safety of caffeine in humans, complemented where needed (e.g., for aspects of safety or mechanisms of action) with evidence from animal studies.
Health and regulatory authorities have recently highlighted the risk of consumption among pregnant and lactating women, children, adolescents, young adults, and people with underlying heart and other health conditions. Of particular concern is the rate of caffeine intake among populations potentially vulnerable to its negative effects. This recent increase in caffeine-containing food products, as well as changes in patterns of consumption of the more traditional sources of caffeine, has increased scrutiny by health authorities and regulatory bodies of the overall consumption of caffeine and its potential cumulative effects on behavior and physiology. Historically, this addition was limited to soda-type beverages, but over the past decade, caffeine has been added to a diverse variety of foods and non-food items to promote arousal, alertness, energy, and elevated mood ( 3– 5). Synthetic caffeine is also added to products to enhance their stimulant properties. Natural sources of dietary caffeine include coffee, tea, and chocolate. It occurs naturally in the leaves and seeds of many plants and has a taste bitter enough to deter pests ( 2). We also identified several gaps in the literature on which we based recommendations for the future of caffeine research.Ĭaffeine is the most widely consumed psychoactive drug in the world ( 1) and one of the most comprehensively studied ingredients in the food supply.
We report that, for healthy adults, caffeine consumption is relatively safe, but that for some vulnerable populations, caffeine consumption could be harmful, including impairments in cardiovascular function, sleep, and substance use. Here, we review the research into the safety and safe doses of ingested caffeine in healthy and in vulnerable populations. Of particular concern is the rate of caffeine intake among populations potentially vulnerable to the negative effects of caffeine consumption: pregnant and lactating women, children and adolescents, young adults, and people with underlying heart or other health conditions, such as mental illness. Over the past decade, the introduction of new caffeine-containing food products, as well as changes in consumption patterns of the more traditional sources of caffeine, has increased scrutiny by health authorities and regulatory bodies about the overall consumption of caffeine and its potential cumulative effects on behavior and physiology. Synthetic caffeine is also added to products to promote arousal, alertness, energy, and elevated mood. Natural sources of caffeine include coffee, tea, and chocolate. Caffeine is the most widely consumed psychoactive drug in the world.
0 kommentar(er)
