A Randomized, Double-Blind Comparison of Two Different Coffee-Roasting Processes on Development of Heartburn and Dyspepsia in Coffee-Sensitive Individuals

Abstract

The mechanism underlying coffee-induced heartburn and dyspepsia remains poorly understood. This has led to speculation that variations in coffee processing may be important. The primary objective of this study was to determine whether a coffee brewed with coffee beans processed using conduction roasting will result in fewer symptoms of gastroesophageal reflux and dyspepsia in coffee-sensitive individuals compared to a differently processed yet otherwise similar coffee. Thirty coffee-sensitive individuals completed this single-center, randomized, double-blind, crossover study in which the symptoms of heartburn, regurgitation and dyspepsia were assessed following coffee consumption both in the fasting state and after ingestion of a standard test meal. Consumption of both coffees resulted in heartburn, regurgitation, and dyspepsia in most individuals. No significant differences in the frequency or severity of heartburn, regurgitation, or dyspepsia were demonstrated between the two coffees either in the fasting state or after the test meal. We conclude that differences in the coffee bean roasting process do not result in marked differences in coffee-induced upper gastrointestinal symptoms.