咖啡与健康的相关科学共识（2024）

咖啡是全球最受欢迎的饮料之一。已有大量研究表明，适量饮用咖啡有助于降低某些慢性疾病风险，但公众对咖啡与癌症、成瘾性、骨质疏松等健康效应的关系仍存在误解与困惑。本共识在广泛梳理全球权威机构、学术组织与咖啡相关的法规、指南、建议以及相关人群研究证据的基础上，形成专家共识，旨在帮助公众全面认识咖啡与健康的关系，合理选择和饮用咖啡。【关键词】咖啡；咖啡因；健康 DOI：10.3760/cma.j.cn112150-20250227-00149引用本文：科信食品与健康信息交流中心, 中国疾病预防控制中心营养与健康所, 农业农村部食物与营养发展研究所, 等. 咖啡与健康的相关科学共识(2024)[J]. 中华预防医学杂志, 2025, 59(7):977-981. DOI:10.3760/cma.i.cn112150-20250227-00149.Coffee is one of the most popular beverages worldwide. Numerous studies have demonstrated that moderate coffee consumpƟon may help reduce the risk of certain chronic diseases. However, public misunderstandings and confusion persist regarding coffee's health effects, parƟcularly its associaƟons with cancer, addicƟon and osteoporosis. The experts consensus is reached by systemaƟcal review of regulaƟons, guidelines and recommendaƟons from global authoritaƟve bodies and academic organizaƟons, combined with evidence from populaƟon-based studies. It aims to provide comprehensive scienƟfic insights into the relaƟonship between coffee and health, and empower the consumers to make informed choices.[Key words] Coffee; Caffeine; Health摘要ABSTRACT咖啡与健康的相关科学共识01咖啡是世界上最受欢迎的饮品之一。公开数据显示，2023年中国年人均咖啡饮用量已从2016年的9杯上升至16.74杯且有持续上升的趋势。咖啡通常被认为是健康饮品，但近年来其与癌症、成瘾性、骨质疏松、失眠等诸多健康效应之间的关联频现网络，引发大量关注和讨论。为帮助公众全面认识咖啡与健康的关系，合理选择和饮用咖啡，科信食品与健康信息交流中心、中国疾病预防控制中心营养与健康所、农业农村部食物与营养发展研究所、中华预防医学会健康传播分会、中国农业大学特殊食品研究中心5家机构在2018年《咖啡与健康的相关科学共识》[1]的基础上，对国内外相关研究和资料进行了系统梳理，并形成《咖啡与健康的相关科学共识（2024）》。 Coffee is one of the most popular beverages around the world. According to public data, the annual coffee consumpƟon per capita in China has increased from 9 cups in 2016 to 16.74 cups in 2023, and this trend is expected to conƟnue. While coffee is generally considered as a healthy beverage; however, concerns have been raised about its potenƟal health effects in recent years, such as cancer, addicƟon, osteoporosis and insomnia, and has sparking widespread aƩenƟon and discussion. In order to help the public fully understand the relaƟonship between coffee and health, and to make informed choices, the China Food InformaƟon Center, together with the NaƟonal InsƟtute for NutriƟon and Health Chinese Center for Disease Control and PrevenƟon, the InsƟtute of Food and NutriƟon Development Ministry of Agriculture and Rural Affairs, the Society for Health CommunicaƟon of the Chinese PrevenƟve Medicine AssociaƟon, and the Special Food Research Center of China Agricultural University, conducted systemaƟc review and publish this consensus document based on the former version[1] . COFFEEHEALTH&SCIENTIFIC CONSENSUS ONCOFFEE AND HEALTH02咖啡是咖啡豆经烘焙、研磨、冲泡等工艺制作而成的饮品。咖啡中发现的生物活性成分包括咖啡因、绿原酸、葫芦巴碱和咖啡醇等[2]，其中咖啡因和绿原酸的含量相对较高。咖啡因又名咖啡碱，存在于咖啡、茶叶、马黛茶、可可、瓜拉纳、可乐果等 60 余种植物中，是咖啡的主要活性成分之一，中国居民摄入咖啡因的主要途径是茶[3]。绿原酸又名酰基奎尼酸、咖啡鞣酸，广泛存在于植物性食物中，咖啡饮品、蔬菜和水果中含量尤多。中国居民膳食营养素参考摄入量提出的特定建议值为200 mg/d[4]。Coffee is a beverage made from coffee beans through roasƟng, grinding, brewing and other processes. The bioacƟve ingredients found in coffee include caffeine, chlorogenic acid, trigonelline, cafestol, and so o