The DOI matches its Crossref record; 27 of the 27 references it cites were found in a registry or an index.
Caffeine (1, 3, 7‐trimethylxanthine) in Foods: A Comprehensive Review on Consumption, Functionality, Safety, and Regulatory Matters
Abstract
ABSTRACT: Caffeine ranks as one of the top most commonly consumed dietary ingredients throughout the world. It is naturally found in coffee beans, cacao beans, kola nuts, guarana berries, and tea leaves including yerba mate. The total daily intake, as well as the major source of caffeine varies globally; however, coffee and tea are the 2 most prominent sources. Soft drinks are also a common source of caffeine as well as energy drinks, a category of functional beverages. Moderate caffeine consumption is considered safe and its use as a food ingredient has been approved, within certain limits, by numerous regulatory agencies around the world. Performance benefits attributed to caffeine include physical endurance, reduction of fatigue, and enhancing mental alertness and concentration. Caffeine has also been recently linked to weight loss and consequent reduction of the overall risks for developing the metabolic syndrome. However, the caloric contribution of caffeine‐sweetened beverages needs to be considered in the overall energy balance. Despite all these benefits the potential negative effects of excessive caffeine intake should also be considered, particularly in children and pregnant women.
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Cites
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Obesity and the Environment: Where Do We Go from Here?
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Effects of caffeine on human health
Nawrot, P., Jordan, S., Eastwood, J., Rotstein, J., Hugenholtz, A., & Feeley, M. (2003) · Food Additives and Contaminants · doi:10.1080/0265203021000007840 · Cited by 1,199
Coffee and Health: A Review of Recent Human Research
Higdon, J. V., & Frei, B. (2006) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408390500400009 · Cited by 1,090
Caffeinated energy drinks a growing problem
Reissig, C. J., Strain, E. C., & Griffiths, R. R. (2009) · Drug and Alcohol Dependence · doi:10.1016/j.drugalcdep.2008.08.001 · Cited by 1,026
Effects of caffeine on human behavior
Smith, A. (2002) · Food and Chemical Toxicology · doi:10.1016/s0278-6915(02)00096-0 · Cited by 741
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Food sources and intakes of caffeine in the diets of persons in the United States
Frary, C. D., Johnson, R. K., & Wang, M. Q. (2005) · Journal of the American Dietetic Association · doi:10.1016/j.jada.2004.10.027 · Cited by 681
Prospective Study of Caffeine Consumption and Risk of Parkinson’s Disease in Men and Women
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Coffee Consumption and Risk of Type 2 Diabetes: A Systematic Review
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Cited by
Functional Properties of Coffee and Coffee By-Products
Esquivel, P., & Jiménez, V. M. (2012) · Food Research International · doi:10.1016/j.foodres.2011.05.028 · Cited by 847
Interindividual Differences in Caffeine Metabolism and Factors Driving Caffeine Consumption
Nehlig, A. (2018) · Pharmacological Reviews · doi:10.1124/pr.117.014407 · Cited by 632
Scientific Opinion on the safety of caffeine
EFSA Panel on Dietetic Products, N. A. A. (. (2015) · EFSA Journal · doi:10.2903/j.efsa.2015.4102 · Cited by 613
Beverage caffeine intakes in the U.S.
Mitchell, D. C., Knight, C. A., Hockenberry, J., Teplansky, R., & Hartman, T. J. (2014) · Food and Chemical Toxicology · doi:10.1016/j.fct.2013.10.042 · Cited by 565
Coffee: Biochemistry and Potential Impact on Health
Ludwig, I. A., Clifford, M. N., Lean, M. E. J., Ashihara, H., & Crozier, A. (2014) · Food Funct. · doi:10.1039/c4fo00042k · Cited by 537
Metadata
- Authors
- Heckman, M. A., Weil, J., & De Mejia, E. G.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2010-04
- Volume
- 75
- Issue
- 3
- Pages
- R77-87
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2120114161
- Cited by
- 908
- References
- 27
- FWCI
- 20.91
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Caffeine (1, 3, 7‐trimethylxanthine) in Foods: A Comprehensive Review on Consumption, Functionality, Safety, and Regulatory Matters. https://app.cochat.ai/papers/10.1111/j.1750-3841.2010.01561.x
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- Heckman, M. A., Weil, J., & De Mejia, E. G. (2010). Caffeine (1, 3, 7‐trimethylxanthine) in Foods: A Comprehensive Review on Consumption, Functionality, Safety, and Regulatory Matters. Journal of Food Science. https://doi.org/10.1111/j.1750-3841.2010.01561.x
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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