Is kefir good with coffee
Health Benefits Coffee & Kefir Coffee
Never underestimate the power of a good cup of coffee
Is kefir good with coffee?. Coffee is one of the most widely consumed beverages in the world and serves as a rich source for 1000+ compounds, such as polyphenols, melanoidins, diterpenes, and caffeine, many of which may enhance health. The type of bean, method and degree of roasting, brewing procedure, and quantity and frequency of consumption could modulate health benefits; a growing literature base suggests that, for colorectal cancer, these effects might be overall favourable. In a controlled study that included more than 9000 individuals, it was reported that more than 2.5 servings of coffee per day decreased the risk of colorectal cancer. In a secondary analysis of a prospective trial, it was reported on more than 1000 patients with locally advanced or metastatic colorectal cancer and concluded that increased coffee consumption was associated with decreased cancer progression and decreased risk of death.
Several published studies have sought and found a direct association between coffee consumption and improved outcomes in patients with or at risk for colorectal cancer, a growing body of literature suggests that coffee confers health benefits relevant to colorectal cancer, in recent year’s probiotics have been incorporated into non-dairy food matrices at an increasing rate. Functional coffees fortified with cannabidiol, l-theanine, turmeric etc. have emerged. As non-dairy probiotic foods and functional coffees become more mainstream amid health and wellness trends, opportunities exist for coffees fortified with probiotics. The concept of probiotic coffees is still relatively new.
Black coffee boosts metabolism, increases energy levels in the body and also helps in burning calories. So without any guilt, add black coffee to your daily diet, caffeine is one of the few natural substances that is proven to aid fat loss. “Coffee increases fat loss, especially in a fasting state. When you add caffeine to your diet, especially in a fasting state, the increased activity or energy to your system causes you to burn fat at a faster rate. This is one of the main reasons why people prefer having black coffee as a natural fat burner.
Coffee and Cancer
Coffee and Cancer in a study published in the Harvard Gazette on 17th September 2020
In a large group of patients with metastatic colorectal (Colon)cancer, consumption of a few cups of coffee a day was associated with longer survival and a lower risk of the cancer worsening, researchers at Harvard-affiliated Dana-Farber Cancer Institute and other organisations report in a study. The findings, based on data from a large observational study nested in a clinical trial, are in line with earlier studies showing a connection between regular coffee consumption and improved outcomes in patients with non-metastatic colorectal cancer. The study was published by JAMA Oncology.
The investigators found that in 1,171 patients treated for metastatic colorectal cancer, those who reported drinking two to three cups of coffee a day were likely to live longer overall, and had a longer time before their disease worsened, than those who didn’t drink coffee. Participants who drank larger amounts of coffee — more than four cups a day — had an even greater benefit in these measures. The benefits held for both caffeinated and decaffeinated coffee. The findings enabled investigators to establish an association, but not a cause-and-effect relationship, between coffee drinking and reduced risk of cancer progression and death among study participants.
Dana-Farber’s Chen Yuan said “It’s known that several compounds in coffee have antioxidant, anti-inflammatory, and other properties that may be active against cancer,”, he is the co-first author of the study with Christopher Mackintosh of the Mayo Clinic School of Medicine. “Epidemiological studies have found that higher coffee intake was associated with improved survival in patients with stage 3 colon cancer, but the relationship between coffee consumption and survival in patients with metastatic forms of the disease hasn’t been known.”
The study drew on data from the Alliance/SWOG 80405 study, as part of the trial, participants reported their dietary intake, including coffee consumption. Researchers correlated this data with information on the course of the cancer after treatment. They found that participants who drank two to three cups of coffee per day had a reduced hazard for death and for cancer progression compared to those who didn’t drink coffee. (Hazard is a measure of risk.) Those who consumed more than four cups per day had an even greater benefit.
“Although it is premature to recommend a high intake of coffee as a potential treatment for colorectal cancer, our study suggests that drinking coffee is not harmful and may potentially be beneficial,” says Dana-Farber’s Kimmie Ng, senior author of the study. “This study adds to the large body of literature supporting the importance of diet and other modifiable factors in the treatment of patients with colorectal cancer,” Ng adds. “Further research is needed to determine if there is indeed a causal connection between coffee consumption and improved outcomes in patients with colorectal cancer, and precisely which compounds within coffee are responsible for this benefit.”