The gastroenterologist spoke about the properties and health effects of instant coffee

Instant coffee has both advantages and certain limitations in its use. Evgeny Belousov, Ph.D., gastroenterologist at JSC "Medicine" (Academician Roitberg Clinic), told Izvestia about the features of instant coffee and its differences from ground coffee on July 27.

Instant coffee is made from coffee bean extract, which is then dried to a powdery or granular state. Its main advantage is the simplicity and speed of preparation, which makes the drink especially in demand among busy people. Long shelf life due to the lack of moisture and the ability to adjust the strength of the drink add to its popularity. There are various options on the market, from classic instant coffee to flavored and decaffeinated versions.

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The main difference from ground coffee is in the production technology. Ground coffee is simply ground roasted beans, while instant coffee undergoes a complex extraction and drying process. This affects the taste — many connoisseurs note that ground coffee has a richer and deeper aroma. In addition, artificial flavors are sometimes added to instant coffee, which is never found in a natural product.

As for the impact on health, the doctor notes the ambiguity of this issue. On the one hand, caffeine in a drink can improve concentration and performance, but its excess can cause anxiety and sleep disorders. Some brands of instant coffee may contain additives and preservatives, so it is important to carefully study the composition on the package. Acrylamide and glycerides can form during the production process, but their amount usually does not exceed safe standards.

"Numerous studies confirm that moderate coffee consumption is associated with certain health benefits, including a reduced risk of type 2 diabetes and Alzheimer's disease. Like any product, instant coffee requires a reasonable approach to consumption, taking into account the individual characteristics of the body," Belousov explained.

The specialist recommends paying attention to the quality of the product and your own well-being after drinking the drink. In the absence of contraindications and compliance with the measure, instant coffee can become part of a balanced diet.

On June 23, Irina Lyalina, Acting Dean of the Faculty of Natural Sciences at the State University of Education, told Izvestia that less high—quality raw materials are often used in the production of instant coffee - leftover coffee beans. The unbalanced composition of raw materials for instant coffee worsens its taste, and manufacturers compensate for this with various additives, usually harmful to the body.

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