Lower esophageal sphincter pressure, acid secretion, and blood gastrin after coffee consumption

This study tested the hypothesis that differences in the processing of raw coffee beans can account for some of the variability in gastric effects of coffee drinking. Coffees were selected to represent several ways that green coffee beans are treated, ie, processing variables. These included instant...

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Published inDigestive diseases and sciences Vol. 37; no. 4; p. 558
Main Authors Van Deventer, G. (Center for Ulcer Research and Education, Los Angeles, CA), Kamemoto, E, Kuznicki, J.T, Heckert, D.C, Schulte, M.C
Format Journal Article
LanguageEnglish
Published United States 01.04.1992
Subjects
Adult
Analysis of Variance
CAFE
CAFE INSTANTANE
CAFE INSTANTANEO
CAFEINA
CAFEINE
Caffeine - blood
Coffee - adverse effects
ESOFAGO
Esophagogastric Junction - physiology
Gastric Acid - metabolism
GASTRINA
GASTRINE
Gastrins - blood
Half-Life
HOMBRES
HOMME
Humans
JUGOS DIGESTIVOS
Male
OESOPHAGE
PLASMA SANGUIN
PLASMA SANGUINEO
PRESION
PRESSION
Pressure
Reference Values
SUC DIGESTIF
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Summary:This study tested the hypothesis that differences in the processing of raw coffee beans can account for some of the variability in gastric effects of coffee drinking. Coffees were selected to represent several ways that green coffee beans are treated, ie, processing variables. These included instant and ground coffee processing, decaffeination method (ethyl acetate or methylene chloride extraction), instant coffee processing temperature (112 degrees F or 300 degrees F), and steam treatment. Lower esophageal sphincter pressure, acid secretion, and blood gastrin was measured in eight human subjects after they consumed each of the different coffees. Consumption of coffee was followed by a sustained decrease in lower esophageal sphincter pressure (P 0.05) except for three of the four coffees treated with ethyl acetate regardless of whether or not they contained caffeine. Caffeinated ground coffee stimulated more acid secretion that did decaf ground coffees (P 0.05), but not more than a steam-treated caffeinated coffee. Instant coffees did not differ in acid-stimulating ability. Ground caffeinated coffee resulted in higher blood gastrin levels than other ground coffees (P 0.05). Freeze-dried instant coffee also tended toward higher gastrin stimulation. It is concluded that some of the observed variability in gastric response to coffee consumption can be traced to differences in how green coffee beans are processed
Bibliography:S20
9181742
ISSN:0163-2116
1573-2568
DOI:10.1007/BF01307580