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Kofeiinin vaikutus voi olla joillakin vähän omituinenkin. Olisi kiva kuulla selitys sille, että reagoin kofeiiniin herkästi alkamalla tärisemään jo pienestäkin määrästä ja siitä tulee huono olo, mutta piristysvaikutusta ei ole minkäänlaista. Aina välillä tulee kokeiltua, jos väsyttää oikein kunnolla, että josko se nyt vaikuttaisi, mutta ei ole tähän päivään mennessä apua ollut.Jos kahvissa on kofeiinia niin vaikutus ei ole lumetta. Toisilla on kovempi sietokyky kuin toisilla ja se varmaan selittää miks joku tärisee kolmen mukin jälkeen,mutta toinen juo pannullisen ilman oireita. Ite join töissä yli pannun kahvia per päivä,sit iski mahaoireita ja järkipoikana lopetin kerralla koko kahvin juonnin. Viikon oli ihan fyysisiäkin oireita. Esim. tunne,että toisessa silmässä olis tikku,vaikkei sielä mitään roskaa ollutkaan. Mahaoireidenkaan syy ei sit ollut kahvissa.
Dr. El-Sohemy: Last year, we published a study in the Journal of the American Medical Association to demonstrate that in some individuals, caffeinated coffee intake lowered the risk of heart attacks. But in other individuals the same dose of caffeinated coffee increased the risk of heart attacks.
Berardi: Let me guess. It had to do with the genes.
Dr. El-Sohemy: That’s right. Individuals who had what we call a ‘slow’ version of the gene CYP1A2 (a gene that breaks down caffeine in the liver) have an increased risk of a heart attack when increasing consumption of caffeinated coffee.
However, those who have the ‘fast’ version of CYP1A2, have a lower risk of heart attacks with moderate intakes of caffeinated coffee (1-3 cups per day).
Berardi: How do people make sense of this dichotomy?
Dr. El-Sohemy: These findings suggest that caffeinated coffee only increases heart disease in those who have a limited capacity to break down caffeine.
The reason why those with the ‘fast’ version of the gene might benefit is because they can break down caffeine very rapidly, getting rid of the caffeine while preserving the “healthy” antioxidants in the coffee. It’s these antioxidants, not the caffeine, which might offer protection for the heart.
So, in the end, caffeine itself probably isn’t good for anyone in terms of heart disease. But, if you can get rid of it quickly because you’re a ‘fast’ metabolizer of caffeine, then you might benefit from the other compounds in either coffee or tea, both of which are pretty good sources of antioxidants.
By the way, being a ‘fast’ metabolizer for caffeine doesn’t necessarily make you a ‘fast’ metabolizer of any other dietary factor. The enzymes coded by each gene are quite specific to the compounds they metabolize.
Berardi: Unfortunately for me, I don’t know my CYP1A2 genotype, but I do love an occasional cup of espresso! How can I know if I’m playing Russian roulette with my health every time I brew up a pot of java?
Dr. El-Sohemy: Some people think they know they’re ‘slow’ metabolizers of caffeine because if they have a coffee in the afternoon, it’ll keep them up all night. But this just means that caffeine binds more effectively to a specific receptor in the nervous system, which is how caffeine acts as a stimulant.
It doesn’t tell you anything about how quickly caffeine is broken down by the liver, which is the main organ that’s responsible for metabolizing caffeine. The only way to know if you’re a’ fast’ or ‘slow’ caffeine metabolizer is by having a DNA test.
My lab routinely runs these genetic tests using cells that are easily obtained by swabbing the inside of your mouth. Although this is done primarily for research purposes and for health care practitioners, we’re also trying to develop a test that doesn’t require the use of elaborate equipment needed to process and analyze DNA.