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Session: Sugar, Beverage, and Disease Risk (Oral 37)

(OR37-05-24) Trends in Consumption of Coffee and Its Additions Among US Adults Aged 20+ Years, 2003-2018

Tuesday, July 2, 2024
10:48 AM – 11:00 AM CT
Location:  W375B

    Presenting Author(s)

  • Yongyi Pan, MS, MPH (she/her/hers)

    PhD student in Nutrition Epidemiology and Data Science
    Tufts University
    Brighton, Massachusetts, United States

    Disclosure(s): No relevant financial relationship(s) with ineligible companies to disclose.

    • Co-Author(s)

  • Fang Fang Zhang, MD, PhD

    Associate Professor
    Friedman School of Nutrition Science and Policy at Tufts University
    Tufts University
    Boston, Massachusetts, United States

  • BZ

    Bingjie Zhou, MS

    PhD Candidate
    Tufts University
    Boston, Massachusetts, United States

Objectives: Moderate coffee consumption has been associated with health benefits. However, coffee consumption is often accompanied by addition of dairy, non-dairy, sugar, and sugar substitutes. Trends in consuming coffee and its additions among adults in the United States (US) have not been assessed.

This study aimed to characterize current stage and trends in coffee consumption and its additions among US adults from 2003 to 2018, and to determine whether the trends differ by population subgroups.

Methods: This study averaged two days of 24-hour dietary recalls collected from a nationally representative sample of US adults aged 20+ years (n = 37,949) who participated in the National Health and Nutrition Examination Survey (2003-18). We designed a novel process using USDA Food Patterns Equivalents Database and Standard References to distinguish coffee additions. We then used linear regression to assess trends in consuming coffee and its additions and whether the trends differ by demographic, socio-economic, and lifestyle factors. Sampling weights were applied for complex sampling design and non-responses.

Results: In 2017-18, mean (± SD) coffee consumption was 378 ± 16.7 g/d (1.67 eight-oz cup/d). Total coffee consumption included 337.1 g/d black coffee, with the most popular additions being dairy milk (21.4 g/d), non-dairy creamer (8.1 g/d), and sugar (4.4 g/d). Non-dairy creamer contributed the most to total calories consumed in coffee (18.5 out of 59.6 kcal/d, 31%), followed by sugar (16.0 kcal/d, 37%), and milk (10.9 kcal/d, 18%). From 2003-18, total coffee consumption was stable, but calories consumed in coffee increased 16.8 kcal/d from 42.8 to 59.6 kcal/d (p-trend=0.001), primarily due to non-dairy creamer use which increased 10.8 kcal/d (p-trend=0.001). US adults aged 46-55 years who were male and non-Hispanic White, had higher education, income attainment and better diet quality, were overweight, worked 60+ hr/wk, and slept 6-9 hr/d consumed a higher amount of coffee than their counterparts.

Conclusions: Despite stable coffee consumption over time, US adults’ increase in calories consumed in coffee due to the rise of highly processed non-dairy creamer raises public health concern.

Funding Sources: This study was supported by Gerald J. Friedman Fellows in Nutrition and Citizenship Scholarship from Tufts University.