Back
 FNS  Vol.4 No.7 , July 2013
Gender Differences in Coffee Consumption and Its Effects in Young People
Abstract: This study aimed to examine gender differences in coffee consumption and awareness of its effects in young people. To examine the above problem, a survey was conducted in 1189 young people (567 males aged 19.3 ± 1.5 years; 622 females aged 19.1 ± 1.2 years). The coffee consumption rate was significantly higher in males (50.8%) than in females (32.8%). In the coffee consumption group, no significant differences were found in the reasons for consumption, the components of coffee, and its effects on health. In the coffee nonconsumption group, significant gender differences were noted in the reasons for avoiding coffee; females (64.8%) disliked its taste more than males (39.4%). More young people of both genders in the consumption group were aware that coffee contains caffeine (79.9% - 86.5%) as compared with the nonconsumption group (67.0% - 74.2%). However, few people in both groups were aware about the components other than caffeine. In addition, more people in the nonconsumption group were unaware of the adverse effects of coffee on the body. The results of this study demonstrated that young males drink coffee more than young females. Among those who avoided coffee consumption, females disliked its taste more than males. Many people regardless of coffee consumption were aware about the components of coffee, but few knew about the other ingredients in this beverage. In addition, few people were aware of the negative effects of coffee on the health and body.
Cite this paper: S. Demura, H. Aoki, T. Mizusawa, K. Soukura, M. Noda and T. Sato, "Gender Differences in Coffee Consumption and Its Effects in Young People," Food and Nutrition Sciences, Vol. 4 No. 7, 2013, pp. 748-757. doi: 10.4236/fns.2013.47096.
References

[1]   B. Schilter, C. Cavin, A. Tritscher and A. Constable, “Health Effects and Safety Consideration,” In R. J. Clarke and O. G. Vitzthum, Eds., Coffee Recent Developments, Blackwell Science Company, Ames, 2001, p. 166.

[2]   T. Yamato, M. Kino, T. Obata, H. Ohta and M. Aomine, “Modulatory Effect of Coffee on Restrained Stress-Induced Release of Neurotransmitters in Rat,” Journal of Japanese Society of Nutrition and Food Science, Vol. 55, No. 2, 2002, pp. 85-91. doi:10.4327/jsnfs.55.85

[3]   E. Giovannucci, “Meta-Analysis of Coffee Consumption and Risk of Colorectal Cancer,” American Journal of Epidemiology, Vol. 147, No. 11, 1998, pp. 1043-1052. doi:10.1093/oxfordjournals.aje.a009398

[4]   A. Tverdal and S. Skurtveit, “Coffee Intake and Mortality from Liver Cirrhosis,” Annals of Epidemiology, Vol. 13, No. 6, 2003, pp. 419-423. doi:10.1016/S1047-2797(02)00462-3

[5]   T. Yamaji, T. Mizoue, S. Tabata, S. Ogawa, K. Yamaguchi, E. Shimizu, M. Mineshita and S. Kono, “Coffee Consumption and Glucose Tolerance Status in MiddleAged Japanese Men,” Diabetologia, Vol. 47, No. 12, 2004, pp. 2145-2151. doi:10.1007/s00125-004-1590-5

[6]   C. E. Ruhl and J. E. Everhart, “Coffee and Tea Consumption Are Associated with a Lower Incidence of Chronic Liver Disease in the United States,” Gastroenterology, Vol. 129, No. 6, 2005, pp. 1928-1936. doi:10.1053/j.gastro.2005.08.056

[7]   M. Inoue, I. Yoshimi, T. Sobue, S. Tsugane and J.P.H.C. Study Group, “Influence of Coffee Drinking on Subsequent Risk of Hepatocellular of Coffee Drinking on Subsequent Risk of Hepatocellular Carcinoma: A Prospective Study in Japan,” Journal of the National Cancer Institute, Vol. 97, No. 4, 2005, pp. 293-300. doi:10.1093/jnci/dji040

[8]   L. F. Andersen, D. R. Jacobs Jr., M. H. Carlsen and R. Blomhoff, “Consumption of Coffee Is Associated with Reduced Risk of Death Attributed to Inflammatory and Cardiovascular Diseases in the Iowa Women’s Health Study,” American Journal of Clinical Nutrition, Vol. 83, No. 5, 2006, pp. 1039-1046.

[9]   H. Iso, C. Date, K. Wakai, M. Fukui, A. Tamakoshi and J.A.C.C. Study Group, “The Relationship between Green Tea and Total Caffeine Intake and Risk for Self-Reported Type 2 Diabetes among Japanese Adults,” Annals of Internal Medicine, Vol. 144, No. 8, 2006, pp. 554-562. doi:10.7326/0003-4819-144-8-200604180-00005

[10]   M.Garzaro, L. Raimondo, G. Pecorari, M. Sensini, G. Riva, A. Palmo and C. Giordano, “Digestibility, Palatability and Emotional Status after Ingestion of an Iced Dessert: Analysis of Subjective Responses in 100 Healthy Volunteers,” Journal of Biological Regulators & Homeostatic Agents, Vol. 25, No. 1, 2011, pp. 101-107.

[11]   K. Yamazawa, K. Hirokawa and H. Shimizu, “Sex Differences in Preferences for Coffee Sweetness among Japanese Students,” Perceptual and Motor Skills, Vol. 105, No. 2, 2007, pp. 403-404.

[12]   P. Mirmiran, F. Mohammadi-Nasrabadi, N. Omidvar, F. Hosseini-Esfahani, H. Hamayeli-Mehrabani, Y. Mehrabi and F. Azizi, “Nutritional Knowledge, Attitude and Practice of Tehranian Adults and Their Relation to Serum Lipid and Lipoproteins: Tehran Lipid and Glucose Study,” Annals of Nutrition & Metabolism, Vol. 56, No. 3, 2010, pp. 233-240. doi:10.1159/000288313

[13]   W. Du, J. Fu, C. Su, Q. Zhang, F. Zhai and B. Zhang, “Surveys on the Nutrition Literacy of 802 Adults in Jiangxi Province,” Wei Sheng Yan Jiu, Vol. 39, No. 6, 2010, pp. 735-738.

[14]   M. Izumi and M. Takaya,” Influence of Various of Extraction Conditions and Amount of Chlorogenic Acid on the Taste of Coffee,” Journal of Cookery Science of Japan, Vol. 41, No. 4, 2008, pp. 257-261.

[15]   A.Drewnowski, S.A. Henderson, A. Levine and C. Hann, “Taste and Food Preferences as Predictors of Dietary Practices in Young Women,” Public Health Nutrition, Vol. 2, No. 4, 1999, pp. 513-519.

[16]   E. M. Rodenburg, M. Eijgelsheim, J. M. Geleijnse, N. Amin, C. M. van Duijn, A. Hofman, A. G. Uitterlinden, B. H. Stricker and L. E. Visser, “CYP1A2 and Coffee Intake and the Modifying Effect of Sex, Age, and Smoking,” American Journal of Clinical Nutrition, Vol. 96, No. 1, 2012, pp. 182-187. doi:10.3945/ajcn.111.027102

[17]   T. Yamato, M. Aomine, T. Koga and H. Ohta, “Relationship between Coffee Drinking and Reduction of Mental Stress in Young Women,” Food Science and Technology Research, Vol. 11, No. 4, 2005, pp. 395-399. doi:10.3136/fstr.11.395

[18]   B. B. Fredholm, “On the Mechanism of Action of Theophylline and Caffeine,” Acta Medica Scandinavica, Vol. 217, No. 2, 1985, pp. 149-153.

[19]   S. Maruyama, T. Koda and T. Takahashi, “Gender Differences among Junior High School Students Regarding Taste Preference of Dried Bonito Soup Stocks,” Japanese Journal of Adolescentology, Vol. 28, No. 1, 2010, pp. 170-176.

[20]   Y. Matsui, “The Attractive Power of Oolong Tea,” Journal for the Integrated Study of Dietary Habits, Vol. 11, No. 1, 2000, pp. 2-15. doi:10.2740/jisdh.11.2

[21]   H. S. Seo, M. Hirano, J. Shibato, R. Rakwal, I. K. Hwang and Y. Masuo, “Effects of Coffee Bean Aroma on the Rat Brain Stressed by Sleep Deprivation: A Selected Transcriptand 2D Gel-Based Proteome Analysis,” Journal of Agricultural and Food Chemistry, Vol. 56, No. 12, 2008, pp. 4665-4673. doi:10.1021/jf8001137

[22]   M. C. Cornelis, A. El-Sohemy, E. K. Kabagambe and H. Campos, “Coffee, CYP1A2 Genotype, and Risk of Myocardial Infarction,” The Journal of the American Medical Association, Vol. 295, No. 10, 2006, pp. 1135-1141. doi:10.1001/jama.295.10.1135

[23]   L. R. Pasquale, J. L. Wiggs, W. C. Willett and J. H. Kang, “The Relationship between Caffeine and Coffee Consumption and Exfoliation Glaucoma or Glaucoma Suspect: A Prospective Study in Two Cohorts,” Investigative Ophthalmology & Visual Science, Vol. 53, No. 10, 2012, pp. 6427-6433. doi:10.1167/iovs.12-10085

 
 
Top