Khaberni - Recent studies reveal that coffee, which has been a part of human life for over six centuries, is not necessarily a danger for those suffering from high blood pressure, if consumed in moderation and with health awareness.
While an individual consumes about two kilograms of coffee annually on average, the body's response to it varies according to genetic factors, lifestyle, and health condition.
Studies indicate that coffee may temporarily raise blood pressure, especially in those not used to drinking it or those suffering from high blood pressure. However, this does not necessitate a complete abstinence from it, as long as the consumption is moderate.
What is high blood pressure?
Blood pressure is defined as the force exerted by the blood on the walls of the arteries as it is pumped from the heart. It is measured by two numbers: the systolic, which represents blood pressure when the heart contracts, and the diastolic, which reflects the pressure when it relaxes.
Blood pressure is considered normal when it is below 120/80 mmHg, while hypertension is diagnosed when readings consistently reach 140/90 or higher.
The danger of this disease lies in its often being symptomless, which leads to delays in its detection and treatment, increasing the likelihood of developing heart diseases, strokes, and kidney problems.
Statistics indicate that about 31% of adults suffer from high blood pressure, and half of them are unaware of their condition, while about half of those treated do not manage to control it despite treatment.
The effect of caffeine in the body
Caffeine, the main stimulating ingredient in coffee, activates the nervous system and increases adrenaline secretion, leading to faster heartbeats and narrowing of blood vessels, and thus a temporary rise in blood pressure.
The concentration of caffeine in the blood peaks between 30 minutes and two hours after its intake, and its effect lasts for several hours, the duration of which varies according to age, genetic factors, and regular consumption.
Scientific studies have shown that coffee may increase systolic pressure by 3 to 15 mmHg and diastolic pressure by 4 to 13 mmHg. However, this effect remains limited in most healthy individuals.
Coffee contains not only caffeine but hundreds of plant compounds that contribute to general health improvement. Among these compounds are melanoidins, which help regulate body fluids, and chlorogenic acid, which enhances the elasticity of blood vessels and contributes to blood pressure reduction.
What do the studies say?
In a scientific review encompassing 13 studies and more than 315,000 people, researchers found no direct link between drinking coffee and an increased risk of developing high blood pressure, even when varying factors such as gender, coffee type, or lifestyle.
A long-term Japanese study showed that those with severe high blood pressure might face a higher risk when consuming more than two cups daily. However, this risk did not appear in those with normal or slightly elevated pressure.
Health Recommendations
Experts recommend not completely abstaining from coffee, but following a set of guidelines, including:
Know your blood pressure and health history, and be aware of foods and drinks containing caffeine.
Consider all factors affecting your health and blood pressure, such as family history, diet, salt intake, and physical activity, to make informed decisions about what you consume and activity level.
Monitor caffeine's effect on you, and avoid taking it before measuring blood pressure to prevent temporarily high readings.
Avoid caffeine in the afternoon to prevent impacting your sleep quality.
Moderate your coffee consumption, aim for four cups or less daily, or switch to decaffeinated coffee.
Consult your doctor if necessary, if your systolic blood pressure is 160 mmHg or higher, or diastolic 100 mmHg or more, consider sticking to one cup daily and consult your doctor before any adjustments in coffee consumption.
Scientific evidence confirms that coffee is not a direct enemy for people with high blood pressure, and can be part of a healthy lifestyle when consumed moderately within a medical and conscious framework.
The report was prepared by Claire Collins, Professor of Nutrition and Dietetics, University of Newcastle.
