![]() ![]() In addition, caffeine content needs to be estimated for most foods from packaging, databases, scientific literature or extrapolated from similar foods, although in some cases it was directly measured from samples of coffee or soft drinks. These studies have the limitation of recall bias. Most of the original reports obtained information on coffee or caffeine consumption in humans through dietary surveys or interviews. ![]() Within this context of increasing interest in the topic, the Special Issue (SI) on “Coffee and Caffeine Consumption for Human Health” has collected twenty-one manuscripts (five narrative reviews and sixteen original articles, including two meta-analyses). Furthermore, from 2000 to 2020, the number of manuscripts published per year has more than doubled (from 972 to 2601). Just to illustrate the scientific interest of coffee and caffeine, when these terms are combined in PubMed (as “coffee OR caffeine”), almost 50,000 papers can be retrieved (as of 10 August 2021). Besides caffeine, many other components, either beneficial for health (chlorogenic acids, polyphenols, diterpenes, micronutrients, melanoidins, fiber) or not (lipids in unfiltered coffee, or acrylamide resulting from coffee bean roasting), are present in coffee. Coffee is one of the most popular and consumed beverages worldwide, and caffeine is its best-known component, present also in many other beverages (tea, soft drinks, energy drinks), foodstuffs (cocoa, chocolate, guarana), sport supplements and even medicines.
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