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FIU first university in U.S. to go caffeine-free

FIU first university in U.S. to go caffeine-free

April 1, 2023 at 8:00am

Cafecito time at FIU is about to look a little different.

A decaf colada probably sounds like blasphemy to coffee connoisseurs, but to curb the risk of excessive and unhealthy caffeine consumption, FIU will be the first campus in the U.S. to go caffeine-free.

Nearly 90% of U.S. adults regularly consume caffeine, according to the National Health and Nutrition Examination Survey (NHANES). A recent study found that number is higher among college students. The problem is that significant amounts of caffeine are found lurking in a variety of different sources — coffee, tea, soda, energy drinks and even chocolate — making it easy to consume too much, too quickly.

Overdosing is rare, but sensitivities to caffeine vary by person, according to Catherina Coccia, a registered dietitian and associate professor in the Department of Dietetics and Nutrition in FIU’s Robert Stempel College of Public Health and Social Work. For some people even reaching 400 milligrams a day — what the FDA says is an amount not generally associated with dangerous or negative effects — can cause increased heart rate, anxiety and jitteriness, irritability and trouble sleeping. 

To maintain a safe threshold of caffeine intake, all coffee on FIU campuses will undergo a chemical-free decaffeination process. Decaffeinated drink options will also replace caffeinated ones in vending machines, shops and cafes, including Recharge U.

“FIU is the fastest-rising in U.S. public university rankings, having jumped 62 spots in the past 10 years and among the Top 15 most innovative public universities,” said Anthony Rionda, associate vice president of Strategic Communications, Government and External Affairs. “Some are saying we are unstoppable, and keeping our progress slow and steady is important. Leadership is taking this dramatic step in hopes that we will be able to slow our meteoric ascent in research and student success.”

The real question remains: Can going decaf really stand in the way of FIU’s progress?

By now, hopefully you’ve realized today is April 1.

So, don’t worry! Decaf cafecito time isn’t going to be a thing.

While the relief sets in (or you totally suspected this was a joke the entire time!), Coccia shared some information about the health benefits of coffee and how moderate amounts of caffeine can actually boost productivity.

Caffeine helps your brain. Caffeine is technically a drug, although a legal one. A chemical stimulant, it increases activity in the brain and nervous system. That’s why shortly after a cup or two of coffee you may not only feel more like yourself, but also get that much-needed boost of energy, alertness and focus. Coccia points out athletes often use caffeine to enhance their performance. For anyone trying to study or remember information, a little caffeine can make a big difference. 

Coffee does a body good. Coffee is full of antioxidants, like polyphenols, that have well-documented health benefits — like lowering the risk of cardiovascular disease and Type 2 diabetes, cancer and even neurogenerative diseases, like Alzheimer’s. Decaf coffee also offers many of the same benefits. Although, Coccia points out that decaf doesn’t mean caffeine-free. “Decaf means 97% of the caffeine is removed. A little caffeine is in there, so if you're super sensitive to caffeine, it is something to keep in mind." 

Enjoy your coffee, but take it easy on what you add in. Coffee creamers, syrups and even whole milk can add a lot of sugar and unwanted calories that offset the health benefits of coffee. In fact, the USDA’s Dietary Guidelines for Americans (2020-2025) reports unnecessary added sugars often come from coffee drinks. Coccia recommends making substitutions, such as adding unsweetened coconut or almond milk, whenever possible. “Just like calories or too much sugar adds up over time, we need to remember that positive little changes also add up over time.”

Remember: All things in moderation. Coccia’s research focuses on eating behaviors— for example, how we listen to hunger cues or eat in response to stress — to understand how being an intuitive or emotional eater could impact the overall quality of someone’s diet. Over the years, she’s studied subjects from children to college students and has learned that everyone is different. So, when it comes to coffee and caffeine, some might be more sensitive than others. Coccia’s advice is to listen to your body and remember coffee consumption should follow the same rules that apply to other foods. 

“Coffee and caffeine can be a part of a healthy diet,” Coccia says. “I put it like this: If you had 10 salads in a day, that would be bad for you. Well, having 10 coffees in a day is also bad for you. It’s all about moderation.”

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Catherine Coccia is a registered dietitian and associate professor in the Department of Dietetics and Nutrition in FIU’s Robert Stempel College of Public Health and Social Work. Her research focuses on eating behaviors— for example, how we listen to hunger cues or eat in response to stress — to understand how being an intuitive or emotional eater could impact the overall quality of someone’s diet.