Are your takeaway coffee above the daily recommended caffeine intake levels?

Are your takeaway coffee above the daily recommended caffeine intake levels?

In a recently published study inNutrientsResearchers examined the caffeine content in various popular coffee brews to assess their safety relative to recommended daily intake limits.

Their results suggest that some “takeaway” coffees contain significantly higher levels of caffeine than homemade coffee, suggesting that recommendations should consider both the number of cups and caffeine content to prevent excessive intake.

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There is growing evidence of coffee's health benefits, including a reduced risk of type 2 diabetes for regular drinkers. Researchers have also found an inverse association between coffee consumption and cognitive decline in some populations.

While experts drink between three and five cups of coffee daily as part of a healthy diet, there is confusion about what constitutes a "cup" due to varying serving sizes and caffeine content.

Coffee is known for its caffeine, but other compounds influence its health effects. The caffeine content in coffee can vary greatly depending on factors such as the type of beans, the way they are brewed, and the serving size.

These variations create a need for more specific coffee consumption guidelines, especially given the rise of chain cafes.

Authorities such as the European Food Safety Authority recommend a safe daily caffeine intake of up to 400 mg for adults and suggest more practical guidelines to help consumers effectively manage their caffeine intake.

About the study

The study aimed to analyze the caffeine content in popular coffee brews from both commercial and homemade sources through two separate analyses.

The aim was to identify types of coffee with caffeine content in the safe range of 75 to 200 mg per serving and to assess their adherence to recommended daily caffeine intake limits.

In the first part, researchers collected 208 samples of four common types of coffee (Americano, espresso, cappuccino and caffè latte or latte macchiato) from various franchise stores, bakeries, gas stations, restaurants and grocery stores in Poland.

These samples were analyzed for their caffeine content using high-performance liquid chromatography (HPLC), which allowed the researchers to obtain precise and precise estimates of their caffeine levels.

The second part was to test 91 samples of homemade coffee infusions prepared in a laboratory setting, including instant and ground coffee. Each sample was brewed using a standard method and analyzed similarly.

A statistical analysis was conducted to evaluate differences in caffeine content across different coffee types and serving sizes.

Results

The study found that the caffeine content in different coffee shots varied widely, averaging 83 mg per serving ranging from 13 to 309 mg. Coffee from franchise stores generally had more than three times the caffeine content of homemade coffee.

Among the types of coffee studied, Americano showed the highest average caffeine content. The lowest was seen in coffee brewed by pouring hot water over the ground coffee. Approximately 42% of the coffee samples contained 75–200 mg of caffeine per serving, a range considered beneficial for mental alertness.

However, 19% of Americano samples exceeded 200 mg per serving, posing a risk of overconsumption. Drinking three to five servings of certain types of coffee, such as an Americano or cappuccino, could potentially exceed the recommended safe daily caffeine intake of 400 mg, especially for high-caffeine servings.

Conclusions

The study revealed significant variations in caffeine content between different types of coffee, which is critical because caffeine intake estimates can often be inaccurate.

The results showed that the franchise shop coffees generally had higher caffeine levels than homemade ones. This is consistent with previous research but shows discrepancies such as Americano coffee from bakeries having more caffeine than those from cafes, contrary to previous studies.

The strengths of the study include its large sample size (299 samples) and practical relevance, especially for homemade coffee, which is common in Poland. However, limitations include a lack of detailed information on coffee preparation methods that could affect caffeine content.

The study highlights the need for consumers to be aware of the caffeine content in various coffee products, as consuming four or five servings daily from stores can easily exceed the safe limit of 400 mg of caffeine.

This risk of overconsumption is particularly relevant because caffeine also comes from other sources such as tea and energy drinks and should not be ignored as high caffeine consumption can increase heart rates and cause muscle tremors, gastrointestinal problems and insomnia.

Future research should focus on developing more practical guidelines for safe caffeine consumption, considering both the number of servings and the strength of different types of coffee.

Additionally, personalized caffeine recommendations could be explored given the varying metabolic rates among individuals.

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