Emerging trends in coffee consumption among university students in Béjaïa, Algeria
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Submitted
February 24, 2024
Published
October 18, 2024
Abstract
Background: In Algeria, coffee consumption, being restricted to the morning and afternoon, is commonly associated with enhancing daily activities and maintaining health. However, the specific patterns of coffee consumption and related health implications within the university environment remain underexplored.
Aims: This study aimed to investigate coffee consumption patterns, including frequency, preferred preparation methods, and perceived health benefits, among university students in Algeria.
Participants and Methods: A cross-sectional survey was conducted among 254 university students aged 18 to 50. Data was collected through self-administered questionnaires distributed during lectures.
Results: The results revealed that 90.9% of the surveyed students consumed coffee regularly. Among regular coffee drinkers (81.8%), 18.2% were classified as high consumers, consuming an average of three cups per day. The majority of students (79.9%) added sugar to their coffee, with 34.6% adding two spoons and 22% adding more than two spoons.
Conclusion: Statistical analysis indicated a positive correlation between age, educational level, and coffee consumption frequency. As individuals age and advance in their education, their reliance on coffee tends to increase. These findings highlight the significance of coffee consumption within the university environment and underline the need for further research to explore the potential health impacts of excessive coffee intake.
Keywords: Coffee consumption pattern, eating behavior, university students, Bejaia province.
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References
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Legrand, D., & Scheen, A.J. (2007). Does coffee protect against type 2 diabetes?. Revue Medicale Liege, 62(9), 554-9
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Cämmerer, B., & Kroh, L.W. (2006). Antioxidant activity of coffee brews. European Food Research Technology, 223(4), 469-74. https://doi.org/10.1007/s00217-005-0226-4 [Crossref] [Google Scholar] [PubMed] [Publisher]
Castellana, F., De Nucci, S., De Pergola, G., Di Chito, M., Lisco, G., Triggiani, V., Sardone, R., & Zupo, R. (2021). Trends in coffee and tea consumption during the COVID-19 pandemic. Foods, 10(10), 2458. https://doi.org/10.3390/foods10102458 [Crossref] [Google Scholar] [PubMed] [Publisher]
Chammearc, N.S., Firdaus, F.F., & Sianturi, W.R.T.A. (2023). The self-concept of teenagers who hangout in café: A survey on students. International Journal of Oral and Maxillofacial Surgery, 2(7), 2832-9. https://doi.org/10.55324/ijoms.v2i7.481 [Crossref] [Google Scholar] [PubMed] [Publisher]
Cory, H., Passarelli, S., Szeto, J., Tamez, M., & Mattei, J. (2018). The role of polyphenols in human health and food systems: A Mini-Review. Frontiers in Nutrition, 5, 370438
Díaz-Muñoz, G.A., Pérez-Hoyos, A.K., Cala-Liberato, D.P., Rentería, L.M.M., Quiñones-Sánchez, M.C., & Díaz-Muñoz, G.A. (2021). Diferencia de los niveles de actividad física, sedentarismo y hábitos alimentarios entre universitarios de diferentes programas de la salud de una universidad privada en Bogotá, Colombia. Revista Española de Nutrición Humana y Dietética, 25(1), 8-17. https://doi.org/10.14306/renhyd.25.1.1007 [Crossref] [Google Scholar] [PubMed] [Publisher]
Djeziri, M., Belfadel, O., & Boudriche, L. (2023). Antioxidant activity evaluation and the physico-chemical composition of some Algerian commercial coffees (threatened environment). Algerian Journal of Environmental Science and Technology, 9(2), 3101-3108
Dybkowska, E., Sadowska, A., Rakowska, R., Debowska, M., Swiderski, F., & Swiader, K. (2017). Assessing polyphenols content and antioxidant activity in coffee beans according to origin and the degree of roasting. Roczniki Państwowego Zakładu Higieny, 68(4), 347-353
Ferrari, C.K.B., & Torres, E.A.F.S. (2003). Biochemical pharmacology of functional foods and prevention of chronic diseases of aging. Biomedicine & Pharmacotherapy, 57(5), 251-60. https://doi.org/10.1016/S0753-3322(03)00032-5 [Crossref] [Google Scholar] [PubMed] [Publisher]
Farag, M.A., Zayed, A., Sallam, I.E., Abdelwareth, A., & Wessjohann, L.A. (2022). Metabolomics based approach for coffee beverage improvement in the context of processing, brewing methods and quality attributes. Foods, 11(6), 864. https://doi.org/10.3390/foods11060864 [Crossref] [Google Scholar] [PubMed] [Publisher]
Farah, A., & DePaula Lima, J. (2019). Consumption of chlorogenic acids through coffee and health implications. Beverages, 5(1), 11. https://doi.org/10.3390/beverages5010011 [Crossref] [Google Scholar] [PubMed] [Publisher]
Haile, M., & Kang, W.H. (2019). The role of microbes in coffee fermentation and their impact on coffee quality. Journal of Food Quality, 1-6, 4836709. https://doi.org/10.1155/2019/4836709 [Crossref] [Google Scholar] [Publisher]
Haller, M., Hadler, M., & Kaup, G. (2013). Leisure time in modern societies: A new source of boredom and stress? Social Indicators Research, 111(2), 403-34. https://doi.org/10.1007/s11205-012-0023-y [Crossref] [Google Scholar] [Publisher]
Hébel, P. (2011). Consommation de boissons en France: préférences culturelles et contributions à l’équilibre nutritionnel. Cahiers de Nutrition et de Diététique, 46(1, Sup1), H13-9. https://doi.org/10.1016/S0007-9960(11)70004-9 [Crossref] [Google Scholar] [Publisher]
Herpin, U., Siewers, U., Kreimes, K., & Markert, B. (2001). Biomonitoring — Evaluation and Assessment of Heavy Metal Concentrations from Two German Moss Monitoring Surveys. In: Burga, C.A., & Kratochwil, A. (Eds.). Biomonitoring: General and Applied Aspects on Regional and Global Scales. Tasks for Vegetation Science, Vol. 35, 73-95. Springer, Dordrecht. https://doi.org/10.1007/978-94-015-9686-2_5 [Crossref] [Google Scholar] [Publisher]
ISO 10470. (2004). Quality: Harmonization of the International Coffee Council Resolution No. 420 with the ISO green coffee defects table. International Coffee Organization, 4-7, London, UK
Janda, K., Jakubczyk, K., Baranowska-Bosiacka, I., Kapczuk, P., Kochman, J., & Rębacz-Maron, E. (2020). Mineral composition and antioxidant potential of coffee beverages depending on the brewing method. Foods, 9(2), 121. https://doi.org/10.3390/foods9020121 [Crossref] [Google Scholar] [PubMed] [Publisher]
Jappelli, T., & Pistaferri, L. (2010). The Consumption Response to Income Changes. Annual Review Economics, 2(1), 479-506. https://doi.org/10.1146/annurev.economics.050708.142933 [Crossref] [Google Scholar] [Publisher]
Jurema-Soares, M., De-Souza-Figueira, M., Rodrigues-Sampaio, G., Aparecida, M., Soares-Freitas, R., Clara-Da-Costa-Pinaffi-Langley, A., & Aparecida-Ferraz-Da-Silva-Torres, E. (2022). Coffee simulated inhibition of pancreatic lipase and antioxidant activities: Effect of milk and decaffeination. Food Research International, 160, 111730. https://doi.org/10.1016/j.foodres.2022.111730 [Crossref] [Google Scholar] [PubMed] [Publisher]
Legrand, D., & Scheen, A.J. (2007). Does coffee protect against type 2 diabetes?. Revue Medicale Liege, 62(9), 554-9
Li, D., Li, Z., Dong, L., Zhang, Y., Lu, Y., & Wang, J. (2023). Coffee prevents IQ-induced liver damage by regulating oxidative stress, inflammation, endoplasmic reticulum stress, autophagy, apoptosis, and the MAPK/NF-κB signaling pathway in Zebrafish. Food Research International, 169, 112946. https://doi.org/10.1016/j.foodres.2023.112946 [Crossref] [Google Scholar] [PubMed] [Publisher]
Merzouk, A. S., Moulai, K., Mejdoub, A., Saker, M., & Merzouk, H. (2022). Effets in vitro des polyphénols du café sur la fonction des adipocytes du rat obèse. Nutrition Clinique et Métabolisme, 36(1), S64. https://doi.org/10.1016/j.nupar.2021.12.124 [Crossref] [Google Scholar] [Publisher]
Moreira, A.S.P., Nunes, F.M., Domingues, M.R., & Coimbra, M.A. (2012). Coffee melanoidins: Structures, mechanisms of formation and potential health impacts. Food Functional, 3(9), 903-15. https://doi.org/10.1039/C2FO30048F [Crossref] [Google Scholar] [PubMed] [Publisher]
Nehlig, A. (2016). Effects of coffee/caffeine on brain health and disease: What should I tell my patients?. Practical Neurology, 16(2), 89-95. https://doi.org/10.1136/practneurol-2015-001162 [Crossref] [Google Scholar] [PubMed] [Publisher]
Nieber, K. (2017). The Impact of Coffee on Health. Planta Medicinal, 83(16), 1256-63. https://doi.org/10.1055/s-0043-115007 [Crossref] [Google Scholar] [PubMed] [Publisher]
Nuhu, A. A. (2014). Bioactive micronutrients in coffee: recent analytical approaches for characterization and quantification. International Scholarly Research Notices, 1, 384230. https://doi.org/10.1155/2014/384230 [Crossref] [Google Scholar] [PubMed]
Pereira, J.P.C., Pereira, F.A.C., & Pimenta, C.J. (2022). Benefits of coffee consumption for human health: An overview. Current Nutrition and Food Science, 18(4), 387-397. https://doi.org/10.2174/1573401318666220111151531 [Crossref] [Google Scholar] [PubMed] [Publisher]
Perszke, M., & Egierska, D. (2022). Potential health benefits from coffee consumption. Journal of Education Health and Sport, 12(10), 11-8. https://doi.org/10.12775/JEHS.2022.12.10.001 [Crossref] [Google Scholar] [Publisher]
Pimentel, G.D., Zemdegs, J.C., Theodoro, J.A., & Mota, J.F. (2009). Does long-term coffee intake reduce type 2 diabetes mellitus risk? Diabetology & metabolic syndrome, 1, 1-8. https://doi.org/10.1186/1758-5996-1-6 [Crossref] [Google Scholar] [PubMed] [Publisher]
Rao, N.Z., & Fuller, M. (2018). Acidity and Antioxidant Activity of Cold Brew Coffee. Scientific Reports, 8(1), 16030. https://doi.org/10.1038/s41598-018-34392-w [Crossref] [Google Scholar] [PubMed] [Publisher]
Shahinfar, H., Jayedi, A., Khan, T.A., & Shab-Bidar, S. (2021). Coffee consumption and cardiovascular diseases and mortality in patients with type 2diabetes: A systematic review and dose-response meta-analysis of cohort studies. Nutrition, Metabolism and Cardiovascular, 31(9), 2526-2538. https://doi.org/10.1016/j.numecd.2021.05.014 [Crossref] [Google Scholar] [PubMed] [Publisher]
Simon, J., Fun, K., Raisi-Estabragh, Z., Aung, N., Khanji, M.Y., & Kolossváry, M. (2022). Light to moderate coffee consumption is associated with lower risk of death: a UK Biobank study. European Journal of Preventive Cardiology, 29(6), 982-91. https://doi.org/10.1093/eurjpc/zwac008 [Crossref] [Google Scholar] [PubMed] [Publisher]
Tran, K.T., Coleman, H.G., McMenamin, Ú.C., & Cardwell, C.R. (2019). Coffee consumption by type and risk of digestive cancer: a large prospective cohort study. British Journal of Cancer, 120(11), 1059-66.
https://doi.org/10.1038/s41416-019-0465-y [Crossref] [Google Scholar] [PubMed] [Publisher]
Yang, Z., Shao, Z., Ouyang, W., Ying, L., Guo, R., & Hao, M. (2023). The effect of green coffee extract supplementation on obesity indices: critical umbrella review of interventional meta-analyses. Critical Reviews in Food Science and Nutrition, 1-9. https://doi.org/10.1080/10408398.2023.2225614 [Crossref] [Google Scholar] [PubMed] [Publisher]
Ungvari, Z., & Kunutsor, S. K. (2024). Coffee consumption and cardiometabolic health: a comprehensive review of the evidence. GeroScience, 1-38. https://doi.org/10.1007/s11357-024-01262-5 [Crossref] [Google Scholar] [PubMed] [Publisher]
Van Dam, R.M., & Hu, F.B. (2005). Coffee consumption and risk of type 2 diabetes. A Systematic Review. JAMA, 294(1), 97-104. https://doi.org/10.1001/jama.294.1.97 [Crossref] [Google Scholar] [PubMed] [Publisher]
Várady, M., Hrušková, T., & Popelka, P. (2020). Effect of preparation method and roasting temperature on total polyphenol content in coffee beverages. Czech Journal of Food Sciences, 38(6), 417-21. https://doi.org/10.17221/122/2020-CJFS [Crossref] [Google Scholar] [Publisher]
Vignoli, J.A., Bassoli, D.G., & Benassi, M.T. (2011). Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee: The influence of processing conditions and raw material. Food Chemistry, 124(3), 863-8. https://doi.org/10.1016/j.foodchem.2010.07.008 [Crossref] [Google Scholar] [Publisher]
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Authors
Hamitri-Guerfi, F., & Bachir-Bey, M. (2024). Emerging trends in coffee consumption among university students in Béjaïa, Algeria. The North African Journal of Food and Nutrition Research, 8(18), 176–183. https://doi.org/10.51745/najfnr.8.18.176-183
Copyright (c) 2024 Fatiha Hamitri-Guerfi, Mostapha Bachir-Bey
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