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A randomized, double-blind comparison of two different coffee-roasting processes on development of heartburn and dyspepsia in coffee-sensitive individuals.
Dig Dis Sci 2003; 48(4):652-6DD

Abstract

The mechanism underlying coffee-induced heartburn and dyspepsia remains poorly understood. This has led to speculation that variations in coffee processing may be important. The primary objective of this study was to determine whether a coffee brewed with coffee beans processed using conduction roasting will result in fewer symptoms of gastroesophageal reflux and dyspepsia in coffee-sensitive individuals compared to a differently processed yet otherwise similar coffee. Thirty coffee-sensitive individuals completed this single-center, randomized, double-blind, crossover study in which the symptoms of heartburn, regurgitation and dyspepsia were assessed following coffee consumption both in the fasting state and after ingestion of a standard test meal. Consumption of both coffees resulted in heartburn, regurgitation, and dyspepsia in most individuals. No significant differences in the frequency or severity of heartburn, regurgitation, or dyspepsia were demonstrated between the two coffees either in the fasting state or after the test meal. We conclude that differences in the coffee bean roasting process do not result in marked differences in coffee-induced upper gastrointestinal symptoms.

Authors+Show Affiliations

Department of Internal Medicine, University of Nebraska Medical Center, Omaha, Nebraska 68198-2000, USA.

Pub Type(s)

Clinical Trial
Comparative Study
Journal Article
Randomized Controlled Trial
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

12741451

Citation

DiBaise, John K.. "A Randomized, Double-blind Comparison of Two Different Coffee-roasting Processes On Development of Heartburn and Dyspepsia in Coffee-sensitive Individuals." Digestive Diseases and Sciences, vol. 48, no. 4, 2003, pp. 652-6.
DiBaise JK. A randomized, double-blind comparison of two different coffee-roasting processes on development of heartburn and dyspepsia in coffee-sensitive individuals. Dig Dis Sci. 2003;48(4):652-6.
DiBaise, J. K. (2003). A randomized, double-blind comparison of two different coffee-roasting processes on development of heartburn and dyspepsia in coffee-sensitive individuals. Digestive Diseases and Sciences, 48(4), pp. 652-6.
DiBaise JK. A Randomized, Double-blind Comparison of Two Different Coffee-roasting Processes On Development of Heartburn and Dyspepsia in Coffee-sensitive Individuals. Dig Dis Sci. 2003;48(4):652-6. PubMed PMID: 12741451.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A randomized, double-blind comparison of two different coffee-roasting processes on development of heartburn and dyspepsia in coffee-sensitive individuals. A1 - DiBaise,John K, PY - 2003/5/14/pubmed PY - 2003/6/5/medline PY - 2003/5/14/entrez SP - 652 EP - 6 JF - Digestive diseases and sciences JO - Dig. Dis. Sci. VL - 48 IS - 4 N2 - The mechanism underlying coffee-induced heartburn and dyspepsia remains poorly understood. This has led to speculation that variations in coffee processing may be important. The primary objective of this study was to determine whether a coffee brewed with coffee beans processed using conduction roasting will result in fewer symptoms of gastroesophageal reflux and dyspepsia in coffee-sensitive individuals compared to a differently processed yet otherwise similar coffee. Thirty coffee-sensitive individuals completed this single-center, randomized, double-blind, crossover study in which the symptoms of heartburn, regurgitation and dyspepsia were assessed following coffee consumption both in the fasting state and after ingestion of a standard test meal. Consumption of both coffees resulted in heartburn, regurgitation, and dyspepsia in most individuals. No significant differences in the frequency or severity of heartburn, regurgitation, or dyspepsia were demonstrated between the two coffees either in the fasting state or after the test meal. We conclude that differences in the coffee bean roasting process do not result in marked differences in coffee-induced upper gastrointestinal symptoms. SN - 0163-2116 UR - https://www.unboundmedicine.com/medline/citation/12741451/full_citation L2 - http://ovidsp.ovid.com/ovidweb.cgi?T=JS&PAGE=linkout&SEARCH=12741451.ui DB - PRIME DP - Unbound Medicine ER -