Caffeine consumption habits, motivations, and experiences of New Zealand tertiary students : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Nutrition and Dietetics at Massey University, Albany, New Zealand

Background: Caffeine-related health incidents in New Zealand have escalated over the last two decades. Research suggests that in order to reduce the risk of substance-related harm, it is important to understand the consumers’ motivations for its use, especially in tertiary students who are presumed to be at a higher risk due to seeking out caffeine’s well-known cognitive benefits. The public health consequences of caffeine consumption can only be determined once data is available on the amount of caffeine currently being consumed by New Zealanders, and New Zealand-based studies that have examined caffeine consumption are limited. Aim: The aim of this study was to examine the caffeine consumption habits of tertiary students in New Zealand; their motivations for use, and experiences across a broad range of caffeine products. Method: A previously designed caffeine consumption habits questionnaire (CaffCo) was administered to 317 tertiary students via the online survey software, Qualtrics. Results: Of the total dataset, 99.1% (n= 314), consumed at least one source of caffeine in their diet. The caffeine sources with the highest prevalence of use were chocolate (81.7% of participants), coffee (76.3%) and tea (71.6%). Motivations for consumption appear to differ between various caffeine sources. In caffeine consumers, the median estimated daily caffeine consumption was 146.73 mg·day-1 (n= 314), or 2.25 mg · kgbw-1· day-1 (n= 281), with coffee contributing 61.4% to the total daily caffeine consumption. An estimated 14.3% (n= 45) of caffeine consumers exceeded a suggested ‘safe limit’ of 400 mg · day-1, where cigarette smoking was the only participant demographic/characteristic which increased the likelihood of exceeding this level. Caffeine was co-ingested with alcohol by 38.5% (n= 122) of the participants, and those with paid employment or those who smoked cigarettes were more likely to do so. The majority of caffeine consumers (84.7%, n= 265) reported experiencing at least one adverse symptom post caffeine consumption, 64.2% reported being dependent on at least one caffeine source, and 47.3% (n= 152) of total participants reported experiencing at least one withdrawal symptom in the past. Conclusions: These findings provide critical information for implementing caffeinerelated risk-reduction strategies for New Zealand tertiary students

Caffeine Inhibits EGF-Stimulated Trophoblast Cell Motility through the Inhibition of mTORC2 and Akt.

Impaired trophoblast invasion is associated with pregnancy disorders such as early pregnancy loss and preeclampsia. There is evidence to suggest that the consumption of caffeine during pregnancy may increase the risk of pregnancy loss; however, little is known about the direct effect of caffeine on normal trophoblast biology. Our objectives were to examine the effect of caffeine on trophoblast migration and motility after stimulation with epidermal growth factor (EGF) and to investigate the intracellular signaling pathways involved in this process. Primary first-trimester extravillous trophoblasts (EVT) and the EVT-derived cell line SGHPL-4 were used to study the effect of caffeine on EGF-stimulated cellular motility using time-lapse microscopy. SGHPL-4 cells were further used to study the effect of caffeine and cAMP on EGF-stimulated invasion of fibrin gels. The influence of caffeine and cAMP on EGF-stimulated intracellular signaling pathways leading to the activation of Akt were investigated by Western blot analysis. Caffeine inhibits both EGF-stimulated primary EVT and SGHPL-4 cell motility. EGF stimulation activates phosphatidylinositol 3-kinase, and Akt and caffeine inhibit this activation. Although cAMP inhibits both motility and invasion, it does not inhibit the activation of Akt, indicating that the effects of caffeine seen in this study are independent of cAMP. Further investigation indicated a role for mammalian target of rapamycin complex 2 (mTORC2) as a target for the inhibitory effect of caffeine. In conclusion, we demonstrate that caffeine inhibits EGF-stimulated trophoblast invasion and motility in vitro and so could adversely influence trophoblast biology in vivo

The effect of acute caffeine ingestion on upper and lower body anaerobic exercise performance

The current study examined the effect of acute caffeine ingestion on mean and peak power production, fatigue index and rating of perceived exertion (RPE) during upper body and lower body Wingate anaerobic test (WANT) performance. Using a double-blind design, 22 males undertook one upper body and one lower body WANT, 60 min following ingestion of caffeine (5 mg*kg-1) and one upper body and one lower body WANT following ingestion of placebo (5 mg*kg-1 Dextrose). Peak power was significantly higher (P=.001) following caffeine ingestion in both upper and lower body WANT. Peak power and mean power was also significantly higher during lower body, compared to upper body WANTs irrespective of substance ingested. However, caffeine ingestion did not enhance mean power neither in upper nor lower-body WANT. There were no significant differences in mean fatigue index as a consequence of substance ingested or mode of exercise (all P>0.05). For RPE there was also a significant substance ingested X mode interaction (P = .001) where there were no differences in RPE between caffeine and placebo conditions in lower body WANTs but significantly lower RPE during upper body WANT in the presence of caffeine compared to placebo (P = .014). This is the first study to compare the effects of caffeine ingestion on upper and lower body 30-second WANT performance and suggests that caffeine ingestion in the dose of 5 mg*kg-1 ingested 60 min prior to exercise significantly enhances peak power when data from upper and lower body WANTs are combined

Variations in caffeine and chlorogenic acid contents of coffees: what are we drinking?

The effect of roasting of coffee beans and the extraction of ground coffee with different volumes of hot pressurised water on the caffeine and the total caffeoylquinic acids (CQAs) content of the resultant beverages was investigated. While caffeine was stable higher roasting temperatures resulted in a loss of CQAs so that the caffeine/CQA ratio was a good marker of the degree of roasting. The caffeine and CQA content and volume was determined for 104 espresso coffees obtained from coffee shops in Scotland, Italy and Spain, limited numbers of cappuccino coffees from commercial outlets and several instant coffees. The caffeine content ranged from 48–317 mg per serving and CQAs from 6–188 mg. It is evident that the ingestion of 200 mg of caffeine per day can be readily and unwittingly exceeded by regular coffee drinkers. This is the upper limit of caffeine intake from all sources recommended by US and UK health agencies for pregnant women. In view of the variable volume of serving sizes, it is also clear that the term “one cup of coffee” is not a reproducible measurement for consumption, yet it is the prevailing unit used in epidemiology to assess coffee consumption and to link the potential effects of the beverage and its components on the outcome of diseases. More accurate measurement of the intake of coffee and its potentially bioactive components are required if epidemiological studies are to produce more reliable information

Electrophysiological studies in healthy subjects involving caffeine

Copyright ©2012 IOS Press All rights reserved.We review the electrophysiological studies concerning the effects of caffeine on muscle, lower and upper motor neuron excitability and cognition. Several different methods have been used, such as electromyography, recruitment analysis, H-reflex, transcranial magnetic stimulation (TMS), electroencephalography and event-related potentials. The positive effect of caffeine on vigilance, attention, speed of reaction, information processing and arousal is supported by a number of electrophysiological studies. The evidence in favor of an increased muscle fiber resistance is not definitive, but higher or lower motor neuron excitability can occur as a consequence of a greater excitation of the descending input from the brainstem and upper motor neurons. TMS can address the influence of caffeine on the upper motor neuron. Previous studies showed that cortico-motor threshold and intracortical excitatory and inhibitory pathways are not influenced by caffeine. Nonetheless, our results indicate that cortical silent period (CSP) is reduced in resting muscles after caffeine consumption, when stimulating the motor cortex with intensities slightly above threshold. We present new data demonstrating that this effect is also observed in fatigued muscle. We conclude that CSP can be considered a surrogate marker of the effect of caffeine in the brain, in particular of its central ergogenic effect

An Investigation of the Kinetics and Equilibrium Chemistry of Cold-Brew Coffee: Caffeine and Chlorogenic Acid Concentrations as a Function of Roasting Temperature and Grind Size

Abstract: Recently, both small and large commercial coffee brewers have begun offering cold-brew coffee drinks to customers with the claims that these cold-water extracts contain fewer bitter acids due to brewing conditions (Toddy website, 2016) while still retaining the flavor profile. Dunkin Donuts’ website suggests that the cold-water and long brewing times allow the coffee to reach “... its purest form.” With very little research existent on the chemistry of cold brew coffee consumers are left to the marketing strategies of Starbucks and other companies regarding the contents of cold-brew coffee. This research analyzes the caffeine and chlorogenic acid (3-CGA) content of cold-brew coffee as a function of brewing time, grind size, and roasting temperature of coffee beans sourced from the Kona region of Hawaii using high pressure liquid chromatography (HPLC). Coarse and medium grinds of both dark and medium roasts were analyzed by mixing 350mL of filtered water with 35g of coffee grinds under constant stirring at 20°C. Sampling was performed every 15 minutes for the first hour, then every 30 minutes for the next ten to twelve hours, with a final sample being drawn at 24hours. Equilibrium concentrations for both 3-CGA and caffeine were reached following 600 minutes. The caffeine concentrations ranged from 935mg/L to 1475mg/L. Variation was seen as a function of roasting temperature, and less so grind size. The 3-CGA concentrations were found to range from 345mg/L to 547mg/L. In both cases, the medium roast coarse grind coffee produced the highest concentrations of caffeine and 3-CGA while dark roast coarse grind produced the lowest concentrations of caffeine and 3-CGA. Hot brew experiments agreed well with caffeine and 3-CGA extraction concentrations in both dark roast coffees, showing very similar final concentrations. The medium roast coffees showed deviation from the hot brew coffees with respect to caffeine, indicating the need for additional experimentation to determine the role of water temperature in the availability of caffeine during extraction

Effects of Caffeine on Maximum Bench Press Repetitions

The purpose of this research is to study the effects of caffeine on the maximum amount bench press repetitions performed. Blood pressure and heart rate will also be measured. This research is important because of the popular use of caffeine among college athletes in today\u27s society and proving or disproving the benefits could be of great importance to athletes at our university

A new insight into the oxidative mechanism of caffeine and related methylxanthines in aprotic medium: May caffeine be really considered as an antioxidant?

Background: Antioxidant properties have been recently suggested for caffeine that seems showing protective effects against damages caused by oxidative stress. In particular, a HO% scavenging activity has been ascribed to caffeine. Even if the oxidation of caffeine has been widely studied, the antioxidant mechanism is still far to be understood. Methods: The electrochemical behavior of caffeine, theobromine and theophylline was studied in aprotic medium by cyclic voltammetry and electrolysis in UV–vis cell; a computational analysis of the molecular structures based on the Density Functional Theory was performed; the reactivity of all substrates towards lead dioxide, superoxide and galvinoxyl radical was followed by UV–vis spectrophotometry. Results: Results supported the mono-electronic oxidation of the C4]C5 bond for all substrates at high oxidation potentials, the electron-transfer process leading to a radical cation or a neutral radical according to the starting methylxanthine N7-substituted (caffeine and theobromine) or N7-unsubstituted (theophylline), respectively. A different following chemical fate might be predicted for the radical cation or the neutral radical. No interaction was evidenced towards the tested reactive oxygen species. Conclusions: No reactivity via H-atom transfer was evidenced for all studied compounds, suggesting that an antiradical activity should be excluded. Some reactivity only with strong oxidants could be predicted via electron- transfer. The acclaimed HO% scavenging activity should be interpreted in these terms. The study suggested that CAF might be hardly considered an antioxidant. General significance: Beyond the experimental methods used, the discussion of the present results might provide food for thought to the wide audience working on antioxidants

A complex relationship among chemical concentration, detection threshold and suprathreshold intensity of bitter compounds

Detection thresholds and psychophysical curves were established for caffeine, quinine-HCl (QHCl), and propylthiouracil (PROP) in a sample of 33 subjects (28 female mean age 24 &plusmn; 4). The mean detection threshold (&plusmn;standard error) for caffeine, QHCl, and PROP was 1.2 &plusmn; 0.12, 0.0083 &plusmn; 0.001, and 0.088 &plusmn; 0.07 mM, respectively. Pearson product&ndash;moment analysis revealed no significant correlations between detection thresholds of the compounds. Psychophysical curves were constructed for each bitter compound over 6 concentrations. There were significant correlations between incremental points of the individual psychophysical curves for QHCl and PROP. Regarding caffeine, there was a specific concentration (6 mM) below and above which the incremental steps in bitterness were correlated. Between compounds, analysis of psychophysical curves revealed no correlations with PROP, but there were significant correlations between the bitterness of caffeine and QHCl at higher concentrations on the psychophysical curve (P &lt; 0.05). Correlation analysis of detection threshold and suprathreshold intensity within a compound revealed a significant correlation between PROP threshold and suprathreshold intensity (r = 0.46&ndash;0.4, P &lt; 0.05), a significant negative correlation for QHCl (r = &ndash;0.33 to &ndash;0.4, P &lt; 0.05), and no correlation for caffeine. The results suggest a complex relationship between chemical concentration, detection threshold, and suprathreshold intensity.<br /