Let's Know About It: Exploring the Side Effects of Decaffeinated Coffee.

When craving the taste of coffee but concerned about the side effects of caffeine, many people opt for "decaffeinated coffee." However, just because it's decaffeinated doesn't mean it's entirely free from side effects. While decaffeinated coffee contains lower caffeine levels compared to regular coffee, it still retains some amount of caffeine.

 

Decaffeinated coffee is produced by separating caffeine from coffee beans through a distinct process, making it relatively more expensive than regular coffee. Various methods are employed for caffeine separation, with common techniques including water-based methods (Swiss Water Process), solvent-based methods (methylene chloride, ethyl acetate), and the use of carbon dioxide. Among these, the water-based method is widely utilized, involving the separation of coffee beans using activated carbon in water, followed by drying the remaining water and coffee beans together.

 

In conclusion, the idea that choosing decaffeinated coffee is unequivocally beneficial for health needs to be reconsidered.

 

However, labeling decaffeinated coffee doesn't necessarily mean it's entirely caffeine-free. According to the 2021 notice from the Korea Food and Drug Administration, a product can be labeled as "decaffeinated" when more than 90% of caffeine is removed. This standard is relatively lenient compared to international and EU standards. Therefore, individuals sensitive to caffeine may experience unexpected side effects when consuming decaffeinated coffee. Additionally, due to variations in caffeine content, different brands of decaffeinated coffee may contain varying amounts of caffeine.

 

An analysis by the Gyeonggi-do Institute of Health and Environment last year examined 40 decaffeinated coffee products from cafes in Gyeonggi-do, revealing an average caffeine content of 18.59mg/L. Notably, decaffeinated coffee products from various brands such as Hollys, Starbucks, Megacoffee, and Paikdabang exhibited different caffeine levels.

 

Furthermore, claiming that drinking decaffeinated coffee is always good for health is challenging. Recent studies suggest that decaffeinated coffee may elevate cholesterol levels. The Robusta variety, commonly used in decaffeinated coffee, has a tendency to stimulate the production of internal fatty acids. Excessive consumption of decaffeinated coffee can lead to an increase in LDL cholesterol levels. Research also indicates a higher incidence of rheumatoid arthritis among those who prefer decaffeinated coffee compared to regular coffee drinkers.

 

In conclusion, the idea that choosing decaffeinated coffee is unequivocally beneficial for health needs to be reconsidered. It is crucial to carefully examine the caffeine content, manufacturing process, and raw materials of decaffeinated coffee and consume an appropriate amount based on individual health conditions. Seeking advice from experts and adjusting dietary habits to regulate caffeine intake is essential for a balanced approach.