ISIC is dedicated to contributing and consolidating balanced scientific information on coffee production and consumption - providing a reference for professionals and authorities who address the health and wellbeing of both people and the environment.
ISIC supports independent research and works with experts to understand and expand the evidence-base on the impact of coffee consumption on human health and wellbeing. While coffee’s effects are widely studied, ISIC supports research that specifically explores the underlying scientific mechanisms behind its impact on the body.
For many years, coffee farmers, scientists, manufacturers and trade associations have been working together to understand, measure, and possibly reduce the environmental impact of coffee farming. When grown and managed in the right way, coffee has significant potential to contribute as a restorative source for the planet.
The coffee tree (genus Coffea) is a tropical evergreen shrub that grows between the Tropics of Cancer and Capricorn. While there are many species of wild coffee, the two dominant commercial species grown worldwide are varieties of Coffea arabica (Arabicas) and Coffea canephora (Robustas). These are largely grown in plantations or forested areas adapted for farming.
The coffee we drink is made from roast and ground coffee prepared in different ways. Coffee may be elaborated to suit individual tastes, for example by adding milk and sugar, frothed milk, flavouring syrups, spices etc.
After water, coffee is the most popular drink worldwide with over 400 billion cups being consumed each year. It is enjoyed as part of a healthy, balanced diet and the pleasurable experience from coffee drinking plays a key role in many cultures around the world, providing an occasion for friends, family and colleagues to connect.
Incidence of osteoporotic fractures between and within countries vary largely, partly related to economic prosperity. The number of osteoporotic fractures is also rapidly rising in many countries.
According to 2020 data from the World Health Organization (WHO), cancer causes 20% of all deaths in Europe.
CVD remains the leading cause of mortality and a major cause of morbidity in Europe. Lifestyles choices are the biggest risk factors associated with the risk of developing CVD and for CVD mortality.
The sensory experience when consuming a cup of coffee is one of the key aspects of the beverage, providing unique aromas, tastes and flavours.
The study of the effect of coffee on fluid balance can be split into two distinct areas: caffeine intake in the general population and caffeine intake specifically during exercise.
Functional gastrointestinal disorders (FGIDs), of varying symptoms and severity, are a growing burden on populations and healthcare systems. Often a causal link cannot be isolated, requiring a number of diagnostic procedures and treatment.
Gallstones are small stones, usually made of cholesterol, that form in the gallbladder. Whilst gallstones are quite common, the number of deaths are significantly decreasing.
Life expectancy is an important demographic statistic that can be used to compare the health status of different population groups.
The European Association for the Study of the Liver estimates that approximately 29 million people in the European Union suffer from a chronic liver condition.
The association between caffeine consumption and an increase in alertness and performance has been well documented.
Cognitive functions remain relatively stable until an individual reaches approximately 60 years old, at which point they tend to slow down, particularly between 60 and 80 years.
It is widely accepted that any effects of coffee consumption on reproductive health are likely to be linked to caffeine rather than to coffee consumption per se.
Research suggests that caffeine may help to improve physical performance during both endurance and high-intensity exercise.
The carbon footprint of coffee refers to the sum of greenhouse gas emissions and removals through its entire lifecycle and their contribution to climate change − from the coffee farm all the way to consumption and end-of-life.
The term ‘agrochemical’ refers to all chemical products used in agricultural production. This includes plant protection products designed to prevent, eliminate, or control pests, as well as mineral fertilizers intended to enhance crop growth and productivity.
Coffee itself is an incredibly diverse crop, being grown in varied landscapes around the world. It is increasingly important to understand the potential impact and effects of its activities on ecosystems, as well as how best to mitigate them.
Agroforestry is one of a number of agricultural techniques used to reduce the environmental impact of coffee growing by boosting natural carbon sequestration and local biodiversity. This technique works by interspersing coffee trees among other trees that may or may not have commercial value.