Faculty of Science, School of Biological Sciences, The University of Hong Kong, 5S-14 Kadoorie Biological Sciences Building, 1 Pokfulam Road, Pokfulam, Hong Kong Special Administrative Region, People's Republic of China.
Charles Perkins Centre, School of Life and Environmental Sciences, The University of Sydney, Camperdown, NSW, Australia.
Eur J Nutr. 2018 Sep;57(6):2123-2131. doi: 10.1007/s00394-017-1488-x. Epub 2017 Jun 21.
Habitual consumers of different coffee types may vary in socioeconomic status (SES), which is an important determinant of diet quality. Nonetheless, research on diet quality among coffee consumers was scarce. We aimed to compare the diet quality of coffee consumers with different preferences towards coffee type and additive usage.
In this cross-sectional analysis, intake data of food, coffee, and additive usage from the adult respondents of the 2011-2012 Australian Health Survey were used. Participants were grouped according to the type of coffee (espresso and ground coffee, E&G; coffee made from coffee mixes and instant coffee, M&I; non-consumers, NC) and additives (milk, sugar, and intense sweetener) consumed. Adjusted food group intake was compared between consumption groups using general linear model.
E&G drinkers had better SES than M&I and NC. After adjusting for covariates, the mean dairy intake of E&G drinkers was 22.2% higher than M&I drinkers (p < 0.001) and 33.1% higher than NC (p < 0.001). Mean discretionary food intake of E&G drinkers was 12.1% lower than M&I (p = 0.003) and 12.3% lower than NC (p = 0.001). In terms of additive usage, non-users of coffee additive had the lowest dairy food intake and the highest discretionary food intake.
Coffee consumers' different preferences towards coffee type and additive usages reflected significant variations in their diet quality, even after adjustment of SES. Therefore, future epidemiological studies should consider separating coffee drinkers according to their habitual consumption of different types of coffee.
不同类型咖啡的习惯性消费者在社会经济地位（SES）方面可能存在差异，而 SES 是饮食质量的重要决定因素。尽管如此，关于咖啡消费者饮食质量的研究仍然很少。我们旨在比较对咖啡类型和添加剂使用具有不同偏好的咖啡消费者的饮食质量。
在这项横断面分析中，使用了 2011-2012 年澳大利亚健康调查中成年受访者的食物、咖啡和添加剂使用摄入量数据。参与者根据所消费的咖啡类型（浓缩咖啡和研磨咖啡，E&G；混合咖啡和速溶咖啡，M&I；不消费者，NC）和添加剂（牛奶、糖和高强度甜味剂）进行分组。使用一般线性模型比较消费组之间的调整后食物组摄入量。
E&G 饮用者的 SES 优于 M&I 和 NC。在调整了协变量后，E&G 饮用者的乳制品摄入量比 M&I 饮用者高 22.2%（p<0.001），比 NC 高 33.1%（p<0.001）。E&G 饮用者的可自由支配食物摄入量比 M&I 饮用者低 12.1%（p=0.003），比 NC 饮用者低 12.3%（p=0.001）。就添加剂使用而言，不使用咖啡添加剂的人乳制品摄入量最低，可自由支配食物摄入量最高。
即使在调整了 SES 之后，咖啡消费者对咖啡类型和添加剂使用的不同偏好也反映出他们的饮食质量存在显著差异。因此，未来的流行病学研究应该考虑根据习惯性消费的不同类型的咖啡来分离咖啡饮用者。
