The mechanism underlying coffee-induced heartburn and dyspepsia remains poorly understood. This has led to speculation that variations in coffee processing may be important.
In this study, Dr John DiBaise from the United States compared coffee brewed with coffee beans processed using conduction roasting with differently processed but similar coffee.
He assessed whether conduction roasted coffee resulted in fewer symptoms of gastroesophageal reflux and dyspepsia in coffee-sensitive individuals.
|Both coffee types resulted in heartburn, regurgitation, and dyspepsia in most individuals.|
|Digestive Diseases and Sciences|
Dr DiBaise included 30 coffee-sensitive individuals in a single-center, randomized, double-blind, crossover study.
He evaluated the symptoms of heartburn, regurgitation and dyspepsia following coffee consumption in a fasting state and after ingestion of a standard test meal.
Dr DiBaise found that both coffee types resulted in heartburn, regurgitation, and dyspepsia in most individuals.
No significant differences in the frequency or severity of heartburn, regurgitation, or dyspepsia were found between the 2 coffees.
Dr DiBaise concluded “Differences in the coffee bean roasting process do not result in marked differences in coffee-induced upper gastrointestinal symptoms.”