Historically, this addition was limited to soda-type beverages, but over the past decade, caffeine has been added to a diverse variety of foods and non-food items to promote arousal, alertness, energy, and elevated mood ( 3– 5). Synthetic caffeine is also added to products to enhance their stimulant properties. Natural sources of dietary caffeine include coffee, tea, and chocolate. It occurs naturally in the leaves and seeds of many plants and has a taste bitter enough to deter pests ( 2). We also identified several gaps in the literature on which we based recommendations for the future of caffeine research.Ĭaffeine is the most widely consumed psychoactive drug in the world ( 1) and one of the most comprehensively studied ingredients in the food supply. We report that, for healthy adults, caffeine consumption is relatively safe, but that for some vulnerable populations, caffeine consumption could be harmful, including impairments in cardiovascular function, sleep, and substance use. Here, we review the research into the safety and safe doses of ingested caffeine in healthy and in vulnerable populations. Of particular concern is the rate of caffeine intake among populations potentially vulnerable to the negative effects of caffeine consumption: pregnant and lactating women, children and adolescents, young adults, and people with underlying heart or other health conditions, such as mental illness. Over the past decade, the introduction of new caffeine-containing food products, as well as changes in consumption patterns of the more traditional sources of caffeine, has increased scrutiny by health authorities and regulatory bodies about the overall consumption of caffeine and its potential cumulative effects on behavior and physiology. Synthetic caffeine is also added to products to promote arousal, alertness, energy, and elevated mood. Natural sources of caffeine include coffee, tea, and chocolate. Caffeine is the most widely consumed psychoactive drug in the world.

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