If you're enjoying this article, consider supporting our award-winning journalism by subscribing. By purchasing a subscription you are helping to ensure the future of impactful stories about the discoveries and ideas shaping our world today.
Caffeine keeps people alert—a prized quality in an always-on world. It also stimulates the brain's pleasure centers, and it is mildly addictive—two possible reasons to add it to foods and drinks.
The burgeoning caffeinated-foods industry has raised eyebrows at the U.S. Food and Drug Administration. Although the fda does not regulate caffeine—and says less than 400 milligrams a day “is not generally associated with dangerous, negative effects”—it is reconsidering regulation because manufacturers are putting caffeine in many products, at high doses (vertical axis) and large serving sizes (horizontal axis). (Coffees rank highest, yet energy drinks may pack a bigger punch because they contain a cocktail of other ingredients.) The fda is concerned about the cumulative intake of caffeine throughout the day, which could lead to dependency. Also, the American Academy of Pediatrics warns that consumption by children may be linked to neurological and cardiovascular problems.
Subscribe to Support Independent Journalism
Great science journalism requires human expertise, time, effort and creativity. And it costs money. That’s why I and the journalists here at Scientific American hope you’ll join our community.
When you subscribe, you are supporting staff and freelance journalists who are passionate about telling science stories that are true, important and compelling. Our editors and reporters are often experts in their fields, which means they understand the nuances of big discoveries and can untangle the breakthroughs from the hype. With a subscription, you are also supporting rigorous fact-checking to ensure the words we publish are precise and accurate. And you’re supporting original illustrations, graphics and photos that bring you closer to an advanced laboratory, an ice sheet in Antarctica or a space mission in orbit. You’re helping us craft other types of high-quality journalism as well: Our newsletters are carefully written, edited and curated by staffers you have or will come to know and love. Our Science Quickly podcast is based on original reporting, collaboration with editors and scientists and exacting production.
Subscriptions keep this engine running so we can continue to deliver thoughtful, rigorous and independent science journalism to you. In an era of viral misinformation, this work is crucial. If you value what we do, I hope you’ll consider joining us as a subscriber
Thank you,
Jeanna Bryner, Editor in Chief, Scientific American
