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 (1120 F or 3000 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.
This is a preview of subscription content, log in to check access.
Buy single article
Instant access to the full article PDF.
Price includes VAT for USA
Subscribe to journal
Immediate online access to all issues from 2019. Subscription will auto renew annually.
This is the net price. Taxes to be calculated in checkout.
Nebel OT, Fornes MF, Castell DO: Symptomatic gastroesophageal reflux: incidence and precipitating factors. Am J Dig Dis 21:953–956, 1976
Dennish GW, Castell DO: Caffeine and the lower esophageal sphincter. Am J Dig Dis 17:993–996, 1972
Spiller MA: The coffee plant and its processing.In The Methylxanthine Beverages and Foods: Chemistry, Consumption and Health Effects. GA Spiller (ed), New York, Alan R. Liss, 1984, pp 75–90
McArthur K, Hogan D, Isenberg JI: Relative stimulatory effects of commonly ingested beverages on gastric acid secretion in humans. Gastroenterology 83:199–203, 1982
Feldman EJ, Isenberg JI, Grossman MI: Gastric acid and gastrin response to decaffeinated coffee and a peptone meal. J Am Med Assoc 246:248–250, 1981
Cohen MM, Debas HT, Holubitsky IB, Harrison RC: Caffeine and pentagastrin stimulation of human gastric secretion. Gastroenterology 61:440–444, 1971
Cohen S, Booth GH: Gastric acid secretion and lower esophageal sphincter pressure in response to coffee and caffeine. N Engl J Med 293:897–899, 1975
Thomas FB, Steinbaugh JT, Fromkes JJ, Mekhjian HS, Caldwell JH: Inhibitory effect of coffee on lower esophageal sphincter pressure. Gastroenterology 79:1262–1266, 1980
Cohen S: Pathogenesis of coffee-induced gastrointestinal symptoms. N Engl J Med 303:122–124, 1980
Cole SG, Hogan DL, Sandersfeld M, Isenberg JI: Studies on the mechanism of coffee intolerance in man. Gastroenterology 86:1051, 1984 (abstract)
Acquaviva F, DeFrancesco A, Andriulli A, Piantino P, Arrigoni A, Masserenti P, Balzola F: Effect of regular and decaffeinated coffee on serum gastrin levels. J Clin Gastroenterol 8:150–153, 1986
Sivetz M, Desrosier NW: Coffee Technology Westport, Connecticut, Avi, 1979
Spiller MA: The chemical components of coffee.In The Methylxanthine Beverages and Foods: Chemistry, Consumption, and Health Effects. GA Spiller (ed). New York, Alan R. Liss, 1984, pp 91–147
Van Der Stegen GHD: The effect of dewaxing of green coffee on the coffee brew. Food Chem 4:23–29, 1979
Dent J: A new technique for continuous sphincter pressure measurement. Gastroenterology 71:263–267, 1976
Mainardi M, Maxwell V, Sturdevant RAL, Isenberg JI: Metiamide, an H2-receptor blocker, as inhibitor of basal and meal-stimulated gastric acid secretion in patients with duodenal ulcer. N Engl J Med 291:373–376, 1974
Maxwell V, Eysselein VE, Kleibeuker J, Reedy T, Walsh JH: Glucose perfusion intragastric titration. Dig Dis Sci 29:321–326, 1984
George JD: New clinical method for measuring rate of gastric emptying: The double sampling test meal. Gut 9:237–242, 1968
Callahan MM, Robertson RS, Branfman AR, McComish MF, Yesair DW: Comparison of caffeine metabolism in three nonsmoking populations after oral administration of radiolabeled caffeine. Drug Metab Disposit 11:211–217, 1983
Clifford MN: The comparison of green and roasted coffee beans. Process Biochem 10:20–23, 29 1975
Ephraim D, Ephraim P: Coffee grinding: Recent developments. Tea Coffee Trade J 157:20–22, 1985
About this article
Cite this article
Van Deventer, G., Kamemoto, E., Kuznicki, J.T. et al. Lower esophageal sphincter pressure, acid secretion, and blood gastrin after coffee consumption. Digest Dis Sci 37, 558–569 (1992). https://doi.org/10.1007/BF01307580
- coffee intolerance
- coffee processes
- lower esophageal sphincter pressure
- gastric acid secretion