[6] In 2009, a follow-up study conducted by Joon-Kwan Moon, Hyui Sun Yoo, and Takayuki Shibamoto of the University of California, Davis was published in the Journal of Agricultural and Food Chemistry investigated the relationship between the chlorogenic acid content and pH of various coffee samples.
[7] The findings suggest that the roasting process can be optimized to produce low-acid coffee while still retaining some level of chlorogenic acids, which have potential health benefits.
[8] In 2015, this prompted another study conducted by Masumi Kamiyama Joon-Kwan Moon, Hae Won Jang, Takayuki Shibamoto of the University of California, Davis was published in the Journal of Agricultural and Food Chemistry investigated the relationship between the degradation of chlorogenic acids, a major component in coffee beans, and the antioxidant activity and acidity of the resulting coffee.
These findings suggest that the roasting process, particularly at higher temperatures, plays a role in producing low-acid coffee with increased antioxidant activity.
In a 2024 study conducted by Abdulhakim Sharaf Eddin, Philip Junior Yeboah, Salam A. Ibrahim of the North Carolina A&T State University and published in Bioactive Compounds in Health and Disease, researchers investigated the pH and total dissolved solids (TDS) content of 11 commercially available coffee products claiming to be low in acid.
The study also noted that factors such as roasting temperature, grind size, bean composition, and extraction time can influence the final pH and TDS of the brewed coffee.
It is particularly beneficial for individuals with sensitive stomachs or conditions like gastroesophageal reflux disease (GERD), as it minimizes gastric discomfort that can be exacerbated by the caffeine and acidity found in regular coffee.
[2] Therefore, with a smoother taste profile, it remains a viable option for those seeking to mitigate symptoms such as heartburn, chest pain, and chronic cough associated with GERD.
[2] Additionally, increasing awareness of the health impacts of acidic and alkaline foods has led to a broader acceptance of products like low-acid coffee alongside other pH-balanced alternatives.
[2] While not exclusively used in geriatric care, low-acid coffee is often erroneously associated solely with older consumers, overlooking its broader appeal to those with health sensitivities or diagnosed stomach conditions.