…. many of whom are shift workers depending upon its caffeine to keep them alert and awake. As we mentioned in our blog a few months ago, a panel of experts submitted an advisory report about caffeine to the U.S. Department of Agriculture and the Department of Health and Human Services indicating that, in addition to not being associated with health risks, there is evidence of health benefits.
An article published in the New York Times on May 11, 2015 further corroborates those findings. In it, Aaron E. Carroll, a professor of pediatrics at Indiana University School of Medicine, details the numerous studies which have been and continue to be conducted on coffee. Ultimately, he reports that the benefits of drinking coffee far outnumber the risks. Results show coffee drinkers have a lower risk of cardiovascular disease, stroke, cancers, Parkinson’s, diabetes and cognitive decline. However, he does point out that he is talking about black coffee and not the milk and sugar beverages which are so popular now. The benefits of coffee could be negated by the consumption of the additional fats and carbohydrates in those drinks.
Read more about the benefits of coffee in the New York Times…….
