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Study on Roasted Date Seed Non Caffeinated Coffee Powder as a Promising Alternative

DOI:10.5958/2249-7315.2016.00292.6
Authors:
Chitra Devi Venkatachalam at Kongu Engineering College
Chitra Devi Venkatachalam
Mothil Sengottian at Kongu Engineering College
Mothil Sengottian
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Abstract

Although some amount of caffeine is good for health it has many serious health risks such as high blood pressure, hypertension among young adults, gout flare up, insomnia, indigestion, infertility, inhibition of collagen production in skin etc., Caffeine is an addictive drug whose consumption must be limited. Hence an alternate natural substance that looks tastes and smells like coffee that has no health risk is very much needed. Roasted date palm seed is taken as a substitute or coffee in this study. Date seed coffee powder is manufactured by washing, drying and roasting it for 30 minutes at 125 deg C. This date seed coffee powder was analyzed using FTIR spectroscopy and it revealed that it contains 0% caffeine (indicted by the absence of peaks 1600 and 1800 cm-1). This paper indicates that the 9% roasted date seed powder can be used as a suitable alternate for coffee.
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Asian Research Consortium
Asian Journ al
of Research in
Social Sciences
Asian Journal of Research in Social Sciences and Humanities
and
Humanities
Vol. 6, No. 6, June 2016, pp. 1387-1394.
ISSN 2249-7315
www.aijsh.com
A Journal Indexed in Indian Citation Index
DOI NUMBER: 10.5958/2249-7315.2016.00292.6
Study on Roasted Date Seed Non Caffeinated Coffee
Powder as a Promising Alternative
Chitra Devi Venkatachalam*; Mothil Sengottian**
*Associate Professor,
Kongu Engineering College,
Perundurai, Erode, India.
**Assistant Professor,
Kongu Engineering College,
Perundurai, Erode, India.
Abstract
Although some amount of caffeine is good for health it has many serious health risks such as high
blood pressure, hypertension among young adults, gout flare up, insomnia, indigestion, infertility,
inhibition of collagen production in skin etc., Caffeine is an addictive drug whose consumption
must be limited. Hence an alternate natural substance that looks tastes and smells like coffee that
has no health risk is very much needed. Roasted date palm seed is taken as a substitute or coffee in
this study. Date seed coffee powder is manufactured by washing, drying and roasting it for 30
minutes at 125°C. This date seed coffee powder was analyzed using FTIR spectroscopy and it
revealed that it contains 0% caffeine (indicted by the absence of peaks 1600 and 1800 cm-1).This
paper indicates that the 9 % roasted date seed powder can be used as a suitable alternate for coffee.
Keywords: Caffeine, Serious health risks, Roasted date palm seed, Coffee powder, FTIR
spectroscopy.
________________________________________________________________________________
1. Introduction
Caffeine is a drug that induces temporary alertness and gives energy to the central nervous system.
It is a legal but unregulated substance that may be available in various forms which people
consume on a daily basis and it is the most popular drug in the world (Rogers 2012).Caffeine is
available in the market as energy drinks; food supplements etc., Today it has become a social drug.
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Vol. 6, No.6, pp. 1387-1394.
One starts to consume caffeine as chocolate in the childhood. As he gets older he starts to drink
caffeinated soda. As teens and young adults, coffee consumption has become a regular habit in
social settings like dates, meetings etc., and thus coffee has transformed into a normal part of every
day.
With a rich social status caffeine has no restrictions to its use, thus the health risks behind
caffeine consumption go unchecked. Most of the time caffeine offers some benefits for physical
performance, reducing cognitive impairment, alertness, pain relief, hydration, and reducing the risk
of vascular diseases in heart and brain, while also addressing evidence that caffeine has its risks.
Although caffeine is a substance that is used daily it is still an addictive drug. Caffeine is a
psychoactive drug that has been associated with negative health outcomes such as raised blood
pressure and panic attacks (Faupel et al. 2013). Kristjansson et al. (2013) has given evidence on
violent behaviour in adolescents consuming caffeine. Diego et al. (2008) has given statistics that
pregnant women are at high risk for depression and anxiety symptoms if they consume caffeine.
Babies that were born to mothers that excess caffeine consumed mothers during pregnancy were
also having problems like lower birth weights and stress behaviours like hiccups, tremors, and
jerkiness.
People who consume a substance on a daily should be aware of the risks, and a large
amount of caffeine consumption should be avoided. While as an alternative roasted date seeds can
be grinded and used for those people who consume more coffee.
Date palm is an important plant in arid regions. Phoenix dactylifera (Date Palm) is a
flowering plant species in the palm family Arecaceae, which yields edible sweet fruits. The species
is widely cultivated and is naturalized in many tropical and subtropical regions. Date seed is a by-
product of date fruit industry and it is normally discarded and sometimes used as animal feed
ingredient. Date seeds are soaked and ground up for animal feed. Date palm seeds contain 0.56–
5.4% lauric acid. About 11-18% of date fruit weight is the seed which is composed of
carbohydrates, dietary fibre, fat, ash and protein. Here an attempt has been made to study the coffee
drinking population and their acceptance level on alternative drink made using date seeds that have
no risks of caffeine.
2. Materials and Methods
2.1 Materials
The main material for this product is taken from the date palm seeds (Phoenix dactylifera L)
collected from the grocery store at Erode, Tamil Nadu, India.
2.2 Methods
2.2.1 Collection of Primary Data
The study was based on primary data first- hand information obtained at Erode. Convenient
sampling method was adopted in selecting the customers. Data has been collected from a sample of
200 people in various locations like apartments, coffee shops and restaurants. A structured
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Vol. 6, No.6, pp. 1387-1394.
questionnaire was used for the collection of data. The gathered data was then transferred to master
table to facilitate an easy analysis of the study.
2.2.2 Preparation of Non Caffeinated Date Seed Powder
The Date seeds were washed to free it from any adhering date flesh and samples are broken into
small pieces and were roasted at 125°C for 30 minutes until the seeds colour turned to light brown.
The seeds were crushed using pestle and mortar followed by high speed laboratory blender. Then
sieved to obtain finely divided powder, then sieved once again to obtain the fine seed powder (60
mesh). Figure 2.1 shows the basic steps in Date seed coffee powder production.
Figure 2.1 Date Seed Coffee Powder Production
2.2.3 Preparation of Roasted Date Seed Powder Drink
3, 6 and 9 grams from date seed powder was respectively, mixed with 1:1 milk and water and 4
grams of sugar for sensory evaluation.
2.2.4 Preparation of Conventional Coffee Drink
Control sample was prepared from 10 grams of coffee with 1:1 milk and water and 4 grams sugar
respectively.
2.2.5 Sensory Evaluation
Sensory evaluation method described by Mirghani et al. (2012) was conducted and the samples
were served hot to 10 members trained panel (Staff, Department of Food Technology; Kongu
Engineering College, Erode). The panelists evaluated the drink using a 10-point hedonic scale for
colour, taste, odour, flavour and overall acceptability. A numerical basis evaluation from 1
representing “dislike extremely” to 10 “liked extremely” was used.
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Vol. 6, No.6, pp. 1387-1394.
3. Results
3.1 Analysis and Interpretation Of Primary Data
From the questionnaire each variable is classified into different category and the primary data in
interpreted as below:
Table.1Demographic Profile of Respondents – Percentage Analysis
S.No. Variables
Classification
Percentage
(%)
Below 25 years
22.5
1.
Age
26-35 years
48
36 to 40 years
15.5
Above 40 years.
14
Total
200
100
2.
Sex
Male
128
64
Female
72
36
Total
200
100
3.
Educational
Upto School level
26
13
Graduates/ Post Graduates
142
71
Qualification
Professional
32
16
Total
200
100
Business
56
28
Employed
68
34
4.
Occupation
Driver
12
6
Farmer
3
1.5
Housewife
16
8
Student
45
22.5
Total
200
100
Below Rs.10000
16
8
5.
Income per month
Rs.10001 - Rs.25000
92
46
Rs.25001 - Rs.40000
80
40
Above Rs.40000
12
6
Total
200
100
6.
Marital Status
Married
132
66
Single
68
34
Total
200
100
7.
Type of Family
Joint family
26
13
Nuclear family
174
87
Total
100
8.
Area of residence
Rural
33.5
Urban
66.5
Total
100
Source - Survey data
About 48% of the respondents were in the age group of between 25-35 years and the ratio
of male to female in this sample population was 64:36. The majority 71% of the respondents were
graduates and post graduates and 66% of the total respondent population was married. The majority
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Vol. 6, No.6, pp. 1387-1394.
87% of the respondents were nuclear family system and 66.5% of the total respondent population
living in urban area.
From the questionnaire each factor that influences the coffee drinking behaviour is
categorized as below:
Table.2 Factor Influencing Behavior of Consumption of Coffee
S. No
Factor
Classification
No. of Respondents
Percentage(%)
1.
Age at which you
Below 10 years
69
34.5
started drinking
10 to 15 years
126
63
coffee
Above 15 years
15
7.5
Total
200
100
2.
Occasions when you
After food
18
9
drink coffee
Before food
81
40.5
Break time
94
47
Rarely
7
3.5
Total
200
100
3.
Time at which you
Only Morning
75
37.5
consume coffee
Morning & Evening
107
53.5
Morning, Evening &
18
9
Night
Total
200
100
4.
Frequency of coffee
Below 2 times
38
19
consumption
2 to 3 times
149
74.5
Above 3 times
13
6.5
Total
200
100
5.
Favorite type of
Filter
112
56
coffee
Instant
58
29
Machine
30
15
Total
200
100
6.
Quantity of coffee
Below 100 ml
33
16.5
each time
100 to 150 ml
143
71.5
Above 150 ml
24
12
Total
200
100
7.
Place of consumption
Home
127
63.5
Restaurant
25
12.5
Coffee Stall near
48
24
work place
Total
200
100
8.
Are you feeling brisk
Yes
189
94.5
after consuming
No
11
5.5
coffee?
Total
200
100
9.
Is coffee a stress
Yes
163
81.5
reliever?
No
37
18.5
Total
200
100
10.
Do you prefer coffee
With
193
96.5
_____milk
Without
7
3.5
Total
200
100
Source -
Survey data
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About 63% of the respondents started drinking coffee in the age group of between 10-15
years i.e in their teens either in the form of soda or coffee. The occupation and the amount and
frequency of coffee drinking habit were seen to be directly related. About 75% of the drivers who
work both day and night were consuming coffee more than 3 times to keep their alertness and their
energy level high. They also had some psychological and health issues and this may be caused due
to the overdose of caffeine into their system.
A clear result was obtained from the survey that:
94.5% of the respondents feel brisk after consuming coffee.
81.5% of the respondents believe coffee is a stress reliever.
3.2 FTIR Analysis of Date Seed Coffee Powder
Normal coffee bean powder contains 20-40% caffeine. But roasted date seed coffee powder is
caffeine-free that makes it healthy to consume. This is confirmed using FTIR spectroscopy analysis
by the absence of peaks at 1600 and 1800 cm-1 proving that this roasted date seed coffee powder
contains 0% caffeine.
Figure 3.2 FTIR Analysis of Normal Coffee powder and Date Seed
Coffee Powder
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Vol. 6, No.6, pp. 1387-1394.
3.3 Sensory Evaluation
Table 3.1 Sensory Evaluation of Normal Coffee powder and Date Seed
Coffee Powder
S.No
Treatment
Colour
Taste
Odour
Flavour
Overall
(10)
(10)
(10)
(10)
Acceptability
(10)
1.
Control (Normal Coffee)
8.4
9.1
7.5
8.5
8.4
2.
Date seed coffee (3%)
5.7
4.7
3.7
3.1
4.3
3.
Date seed coffee (6%)
7.1
6.9
5.8
5.7
6.4
4.
Date seed coffee (9%)
8.5
9.0
7.7
8.3
8.4
Sensory evaluation is the key indicator of potential consumer preferences. Difference in
sensory quality attributed of coffee drink made by date seeds results are given in Table 3.1. Data
indicated that date seeds coffee drink was equally good in sensory characteristics as compared with
the control samples prepared using normal coffee.
The 3% and 6% date seed coffee powder showed poor results while 9%date seeds coffee
powder had approximately same scores for colour, taste, odour, flavour and overall acceptability
compared to control samples. The significant differences (P<0.05) were observed in all samples
and showed good overall acceptability. The lowest score was 3.0 and the highest was 9.0. The
scores were increased with increasing date seeds powder concentration which confirmed the more
acceptability to the panelist and the highest scores were recorded to the date pits drink samples with
9% concentration.
Thus the results of sensory evaluation suggest that the date seeds powder can be
successfully used as unique natural alternative to coffee as well as the sugar amount in date seeds
coffee drink was less than that of normal coffee drink which revealed that date seeds powder could
be an excellent source of functional food components.
4. Conclusion
Considering chemical composition and sensory evaluation of roasted date palm seeds it could be
concluded that the waste date seeds could be valuable and excellent source of functional food
components and low-priced cocoa substitute beverage. Also, date seeds could be regarded as an
excellent source of dietary fibre.
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... Also, it helps in declining blood pressure, growing body protein by reducing fat, normalizing blood sugar and comforting the pancreas [14]. For these reasons, palm date seeds powders were utilized and added into food products such as ground beef [15], bakery products [16], chocolate [17] and drinks [6,18]. ...
... Developing noncaffeinated coffee-like brew from roasted date seeds is considered an important valorisation of date industry by-products. Many people consume large quantities of coffee daily due to its pleasant flavor, unique aroma, and its caffeine content (20-40%) [18]. Delgado-Andrade and Morales [19] stated that coffee could minimise the oxidation of human low-density lipoprotein, thereby decreasing the risk of atherosclerosis. ...
... Previously, shelf life models for predicting consumer acceptability according detectable quality indices were developed for coffee brews [27] and for peanut beverages [28]. Although, coffee-like beverage has been prepared from full fat roasted palm date seeds and characterized by Ghnimi et al. [6]; Venkatachalam and Sengottian [18]; Fikry et al. [29]; Fikry et al. [30], no studies regarding the storage stability and the shelf life of full fat and low-fat brews made from the roasted date seeds were found. Hence, the objectives of the present study were to investigate the proximate composition and mineral contents of the proposed roasted date seeds powders, model the kinetic changes in the properties of the brews during storage and establish a predictive model for forecasting the shelf life by integration of consumer acceptability and quality attributes of the brews. ...
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... Abdillah and Andriani (2012) produced a healthy drink consisting of date pits combined with ginger (a functional ingredient); this represents a healthy and cheap alternative to regular coffee. The best ratio for the inclusion of date pits in regular coffee has been found to be 9% (Venkatachalam and Sengottian, 2016). A range of roasting times and temperatures for date pit powder have been explored, with the optimum roasting conditions, considering its physicochemical and organoleptic characteristics, found to be 199.9 ...
... which date pits can be incorporated into various types of food products.Rahman et al., 2007;Abdillah and Andriani, 2012;Mirghani, 2012;El Sheikh et al., 2014;Venkatachalam and Sengottian, 2016;Saryono and Proverawati, 2018;Fikry et al., 2019;Al-Garni, 2020;Ragab and Yossef, 2020. Farsi et al., 2007;Basuny and Al-Marzooq, 2010;Al-Amri et al., 2014b;Bouaziz et al., 2017;Zamzam et al., 2018;Alqahtani, 2019;Abushal et al., 2021. ...
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... The higher content of dietary fibres has provided various therapeutic functions against diabetes, obesity, hypertension, and coronary heart diseases (Fikry et al., 2019), while the phenolic compounds play important roles in protecting against free radicals (Rahmani et al., 2014), hypercholesterolemia (Takaeidi et al., 2014), cancers, asthma, and coughing (Fikry et al., 2019). Date seed powder has also been used in non-caffeinated drinks (Venkatachalam and Sengottian, 2016). In Arab countries, roasted date seed powder is consumed as a coffee-like drink to avoid bad impacts of high caffeine intake from coffee (Fikry et al., 2019). ...
... It has been proven in the present work that no caffeine was detected in the boiled water extract of barley and date seed powders by the highly sensitive instrument capable of detecting any metabolites at femtogram level. The results of zero (0%) caffeine content were also found previously in date seed powder (Venkatachalam and Sengottian, 2016) and barley powder (USDA, 2018). As expected, the level of caffeine content in the Arabica coffee powder based on the area of the peak was very high as it reached up to tens of millions for 3 µg sample, which was equivalent to 3 µL volume injection of 1 mg/mL sample. ...
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... Apart from being used to treat some diseases, date seeds are commonly discarded or used as animal fodder. Date seeds also serve as an ingredient in food materials, such as bakery products (Platat et al., 2015), chocolate (Bouaziz et al., 2017), and drinks (Venkatachalam and Sengottian, 2016). Recently, date seed oil has been used for mayonnaise production (Basuny and Al-Marzooq, 2011). ...
... Temperature and time dictate the degree of roasting, especially the interaction between the temperature and time should be sufficient for the required chemical changes to occur without burning the product or compromising the quality of the product (Mendes et al., 2001). Palm date seeds were roasted under varied conditions, such as temperature levels (125-220 ℃) and roasting time of 30 min, in order to produce coffee-like powder and brew (El Sheikh et al., 2014;Venkatachalam and Sengottian, 2016). Quality and chemical properties of roasted foods are affected by roasting conditions (Bolek and Ozdemir, 2017b). ...
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... Peeled date seed powder is being employed within the Arabian region for preparation of another brew to coffee. It avoids negative health impacts, like raising pressure level, panic attacks, hypertension, gout, insomnia, indigestion, infertility, and inhibition of collagen creation within the skin (Venkatachalam, 2016) [14] . Date seed coffee powder would be a healthy substitute for everyday use because it is free of caffeine and contains high levels of phenols. ...
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... It is an important plant in arid region. Pdactylifera (date palm) is a flowering plant species belongs to the palm family of Arecaceae [2]. ...
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Coffee is among the most commonly consumed beverage all over the world. Studies have increasingly suggested caffeine and coffee as effective therapeutic interventions against Alzheimer's disease (AD). We have therefore utilized the aluminum chloride rat model for AD to compare the influence of moderately caffeinated (Arabian) and decaffeinated (Date palm seed) coffee on cognitive impairment and pathological events in AD. AD rats given Arabian or Date palm seed coffee were protected against memory impairment and had lower serum levels of the abnormal protein (amyloid-beta; Aβ1-42), the central pathogenic contributor to AD, and transforming growth factor-beta (TGF-β). Interestingly, Date palm seed (decaffeinated) coffee seems to provide more pronounced protection against AD than Arabian (moderately caffeinated) coffee as evidenced by the greater decrease in serum Aβ levels. These results suggest a surprising therapeutic potential of moderate caffeine intake in Arabian coffee to ameliorate AD through decreasing serum Aβ levels. However, Date palm seed (decaffeinated) coffee, rich in flavonoids, appears to provide a better AD-modifying ability through a direct reduction of Aβ production. Practical applications Consumption of moderately caffeinated Arabian coffee attenuated AD-induced cognitive impairment via its anti-amyloidogenic potential, decreasing Aβ levels. Moreover, intake of decaffeinated Date seed extract, rich in flavonoids, exerted a superior anti-AD potential through a direct reduction of Aβ production. Both of them were also safe and maintained hepatic and renal functions in a rat model of AlCl3-induced AD. Further clinical studies are warranted to confirm current results and to recommend the regular drinking of Arabian coffee or Date seed extract as a protective approach to delay AD progression in vulnerable individuals or in early disease stages.
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Physicochemical properties and sensory quality of Motlopi (Boscia albitrunca) coffee prepared using different temperature-time combinations
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  • Oct 2022
Motlopi coffee is a beverage prepared from roots of an indigenous tree Boscia albitrunca and consumed in Botswana. To date, there is no published report about the quality characteristics of Motlopi coffee. This study was conducted to develop an improved Motlopi coffee by varying roasting time and temperature and assess its physicochemical properties and sensory quality. The roasting temperatures considered were 150 °C and 160 °C with roasting time of 10, 15 and 20 min at each temperature. The study showed bulk density of ground coffee was significant (p < 0.05) decreased at 160 °C than at 150 °C and pH of Motlopi coffee was generally higher at 150 °C than at 160 °C. The total soluble solids (TSS) of Motlopi coffee decreased with increasing roasting time at 150 °C; however, it increased with increase in roasting time at 160 °C. Browning index (BI) tended to increase with increase in roasting time both at 150 and 160 °C and was significantly (p < 0.05) higher at 160 °C than at 150 °C. The titratable acidity (TA) decreased with an increase in the roasting time both at 150 and 160 °C and was significantly (p < 0.05) higher at 150 °C than at 160 °C. The traditionally prepared Motlopi coffee had comparable TA with treatment 2 (150 °C for 15 min). The consumer acceptability test showed that the laboratory made Motlopi coffee had significantly higher (p < 0.05) scores for taste, body and overall acceptability than the traditional Motlopi coffee. Roasting Motlopi roots at 150 °C for 15 min resulted in Motlopi coffee of good physicochemical properties and sensory quality.
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Bioactive compounds, minerals, fatty acids, color, and sensory profile of roasted date (Phoenix dactylifera L.) seed
Article
  • May 2020
Date (Phoenix dactylifera L.) seed was roasted at 180, 200, and 220°C for 20 min, which resulted in 3.58%–7.04% moisture, 0.91%–1.04% ash, and 92.96%–96.42% dry matter in samples. The treated samples contained 8.60%–9.80% fat, 8.84%–14.09% protein, 0.14–1.59 µg/g carotenoid, and 525.35–595.83 mg GAE/100g total phenols. The antioxidant activity ranged from 06.66% to 47.58%. The color evaluation showed a decrease in L*, a*, and b* values with an increase in the roasting temperature. The dominant fatty acid in roasted seed was oleic acid (47.54%). Date seed is rich in minerals with 2.59–3.59 g/kg of K, 5.99–1.47 g/kg of Ca, and 1.33–1.66 g/kg of P. Phenolic compounds detected included (+)‐catechin, 1,2 dihydroxybenzene, 3,4 dihydroxybenzoic acid, quercetin, syringic acid, and gallic acid as dominant ones among 16 types. The sensory results also revealed that the roasted date can be utilized as coffee‐like hot beverage in addition to carrying additional health benefits. The date palm (Phoenix dactylifera L.) is one of the mankind’s oldest cultivated plants. The date derivatives are rich in nutraceuticals and phytochemicals. Date seed is a good source of bioactive compounds such as phenolics with antioxidant activity. Due to functional properties, date seed can be used for different food and health applications. Roasting may serve as an important process for ensuring utilization of this date by‐product. The study reports the effects of roasting on different attributes of date seed and its utilization to prepare a coffee‐like drink. Such a report is of practical industrial importance and rarely investigated earlier.
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Processing Of Date Palm Kernel (Dpk) For Production Of Edible Jam
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  • Jan 2012
Powdered date palm (Phoenix dactylifera) kernel (DPK) was used to produce edible jam. Saccharose, pectin, water, citric acid, ascorbic acid and Gum Arabic were added to the jam. Design Expert software was used to determine the optimum amount of the ingredients for the DPK jam. The design showed that there were ten variations of jams to be produced according to the content of different materials where the parameters such as amount of saccharose, pectin and dietary fiber from Gum Arabic were varied to give the best acceptability of the DPK jam samples. The jam samples produced were evaluated in terms of the sensory evaluation which includes taste, texture, aroma, appearance and overall acceptability by the panelist selected from students of Biochemical- Biotechnology Engineering, International Islamic University Malaysia. The samples were evaluated based on a five point hedonic scale, where zero (0.0) represented “disliked extremely” and four (4.0) represented “liked extremely”. All the data were analyzed by using Microsoft Excel spreadsheet. The results showed that 60% of panelists accept (> 3.1/4) the product while the others 40 % moderately accept (2.55 – 2.64/4) the DPK jam samples. The average of overall acceptability is 2.98/4. This study is the outcome of the research done to find the acceptability of the production of DPK jams.
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Adolescent Caffeine Consumption and Self-Reported Violence and Conduct Disorder
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Caffeine is the most widely used psychoactive substance in the world and currently the only one legally available to children and adolescents. The sale and use of caffeinated beverages has increased markedly among adolescents during the last decade. However, research on caffeine use and behaviors among adolescents is scarce. We investigate the relationship between adolescent caffeine use and self-reported violent behaviors and conduct disorders in a population-based cross-sectional sample of 3,747 10th grade students (15-16 years of age, 50.2 % girls) who were enrolled in the Icelandic national education system during February 2012. Through a series of multiple regression models, while controlling for background factors, Attention Deficit Hyperactivity Disorder symptoms and current medication and peer delinquency, and including measures on substance use, our findings show robust additive explanatory power of caffeine for both violent behaviors and conduct disorders. In addition, the association of caffeine to the outcomes is significantly stronger for girls than boys for both violent behaviors and conduct disorders. Future studies are needed to examine to what extent, if at all, these relationships are causal. Indication of causal connections between caffeine consumption and negative outcomes such as those reported here would call into question the acceptability of current policies concerning the availability of caffeine to adolescents and the targeting of adolescence in the marketing of caffeine products.
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Caffeine Use Affects Pregnancy Outcome
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A sample of 750 women were interviewed during pregnancy on their depression and anxiety symptoms, substance use and demographic variables. A subsample was seen again at the neonatal stage (n = 152), and their infants were observed for sleep-wake behavior. Symptoms of depression and anxiety were related to caffeine use. Mothers who consumed more caffeine also smoked more often, were younger, were less educated, reported less sleep effectiveness and more obstetric complications. Their newborns were lower birthweight, they spent less time in REM sleep, and they showed more stress behaviors including hiccups, tremors and jerkiness.
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The Effects of Caffeine on Health: The Benefits Outweigh the Risks
  • Jan 2014
  • Danielle Ennis
Danielle Ennis, The Effects of Caffeine on Health: The Benefits Outweigh the Risks, 2014.
The Sociology of American Drug Use, Third Edition
  • Jan 2013
  • Charles E Faupel
  • Alan M Horowitz
  • Greg S Weaver
Faupel, Charles E., Alan M. Horowitz, and Greg S. Weaver. 2013. The Sociology of American Drug Use, Third Edition. New York: Oxford University Press.