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Recent research published in Nature Microbiology has established a significant correlation between coffee consumption and gut microbiome composition, particularly focusing on Lawsonibacter asaccharolyticus levels. This comprehensive study analyzed data from more than 22,800 individuals across the United States and United Kingdom, supplemented by publicly available information from 54,200 people worldwide, providing substantial evidence for coffee’s influence on gut bacterial populations.
Key Points:
- Coffee consumption demonstrates a dose-dependent relationship with L. asaccharolyticus abundance, with high consumers showing 4.5 to 8 times greater levels compared to non-consumers, while moderate consumers exhibited 3.4 to 6.4-fold higher levels
- Both caffeinated and decaffeinated coffee stimulated L. asaccharolyticus growth in vitro, suggesting that non-caffeine compounds drive this effect
- The study established three consumption categories: never-consumers (≤20g/day or <3 cups/month), moderate consumers (21-599g/day), and high consumers (≥600g/day or >3 cups/day)
- Research indicates diminishing returns beyond moderate consumption, as differences between moderate and high consumption groups were minimal or insignificant in three cohorts
- Blood metabolite analysis revealed elevated levels of quinic acid and trigonelline in coffee drinkers, correlating with increased L. asaccharolyticus presence
“While we don’t fully understand the mechanism yet, L. asaccharolyticus might play a role in metabolizing coffee’s polyphenols, like quinic acid, into bioactive compounds that contribute to coffee’s known benefits.”
– Alyssa Simpson, RDN, CGN, CLT
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