Assessing the Validity of Bulletproof Coffee’s Claims

IF 3 Q2 FOOD SCIENCE & TECHNOLOGY
Beverages Pub Date : 2023-12-11 DOI:10.3390/beverages9040101
David M. Goldman, K. Lambert, Michael Quarshie, J. Craddock
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引用次数: 0

Abstract

‘Bulletproof Coffee’, a popular beverage composed of coffee, grass-fed butter, and medium-chain triglyceride oil, has gained significant attention for its purported benefits including cognitive enhancement, increased alertness and energy, appetite suppression, and improved metabolic outcomes. However, the scientific evidence supporting these claims remains limited. This review aims to evaluate the evidence and determine the validity of claims regarding Bulletproof Coffee. Studies published between 2010–2023 were retrieved and evidence pertaining to cognition, alertness and energy, hunger and satiety, serum cholesterol, and gastrointestinal tolerance and Bulletproof Coffee were evaluated. The findings suggest that the current evidence base is small, and overall, there is weak or insufficient evidence to support the claimed benefits of Bulletproof Coffee. In particular, there were no significant improvements in cognition, alertness, or energy levels from Bulletproof Coffee compared to regular coffee. The impact on hunger, satiety, resting energy expenditure, and fat oxidation appeared equivocal, with effects offset by the additional calorie intake of Bulletproof Coffee. Further research with more rigorous study designs, larger sample sizes, diverse populations, and standardized methodologies are required in addition to an examination of potential health risks associated with regular Bulletproof Coffee consumption.
评估防弹咖啡宣称的有效性
防弹咖啡 "是一种由咖啡、草饲黄油和中链甘油三酯油组成的流行饮料,因其声称具有增强认知能力、提高警觉性和能量、抑制食欲以及改善新陈代谢等功效而备受关注。然而,支持这些说法的科学证据仍然有限。本综述旨在评估有关防弹咖啡的证据并确定其有效性。我们检索了 2010-2023 年间发表的研究,并评估了与认知、警觉性和能量、饥饿感和饱腹感、血清胆固醇、胃肠道耐受性和防弹咖啡有关的证据。研究结果表明,目前的证据基础较小,总体而言,支持防弹咖啡声称的益处的证据较弱或不足。特别是,与普通咖啡相比,防弹咖啡在认知、警觉性或能量水平方面没有明显改善。对饥饿感、饱腹感、静态能量消耗和脂肪氧化的影响似乎也不明显,防弹咖啡额外摄入的卡路里抵消了这些影响。除了研究定期饮用防脂咖啡可能带来的健康风险外,还需要采用更严格的研究设计、更大的样本量、不同的人群和标准化的方法开展进一步的研究。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Beverages
Beverages FOOD SCIENCE & TECHNOLOGY-
CiteScore
6.10
自引率
8.60%
发文量
68
审稿时长
11 weeks
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