{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,26]],"date-time":"2026-09-26T19:31:41Z","timestamp":1790451101832,"version":"4.1.0"},"reference-count":106,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2021,6,9]],"date-time":"2021-06-09T00:00:00Z","timestamp":1623196800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Coffee brews, made by pouring water on coffee grounds or brewing in an espresso machine, are among the most popular beverages. The aim of this study was to summarize data on the content of macroelements (sodium, potassium, calcium, magnesium, and phosphorus) in coffee brews prepared with different methods, as well as to review the factors influencing the content of the elements. Studies from 2000 to 2020, published in the PubMed and Google Scholar databases, were reviewed. Taking into account the results presented by the authors, we calculated that one portion of coffee brew can cover 7.5% or 6.4% (for women and men) and 6.6% of the daily requirement for magnesium and potassium, respectively. Coffee provides slightly lower amounts of phosphorus (up to 2.2%), sodium (up to 2.2%), and calcium (up to 0.7% of the daily requirement for women and 0.6% for men). If coffee is drunk in the quantity of three to four cups, it can be an important source of magnesium, considering the risk of magnesium deficiency in modern societies.<\/jats:p>","DOI":"10.3390\/foods10061328","type":"journal-article","created":{"date-parts":[[2021,6,9]],"date-time":"2021-06-09T14:16:04Z","timestamp":1623248164000},"page":"1328","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":29,"title":["Coffee Brews: Are They a Source of Macroelements in Human Nutrition?"],"prefix":"10.3390","volume":"10","author":[{"given":"Ewa","family":"Olechno","sequence":"first","affiliation":[{"name":"Department of Food Biotechnology, Faculty of Health Science, Medical University of Bia\u0142ystok, Szpitalna 37 Street, 15-295 Bia\u0142ystok, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8526-8107","authenticated-orcid":false,"given":"Anna","family":"Pu\u015bcion-Jakubik","sequence":"additional","affiliation":[{"name":"Department of Bromatology, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Bia\u0142ystok, Mickiewicza 2D Street, 15-222 Bia\u0142ystok, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5949-7061","authenticated-orcid":false,"given":"Katarzyna","family":"Socha","sequence":"additional","affiliation":[{"name":"Department of Bromatology, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Bia\u0142ystok, Mickiewicza 2D Street, 15-222 Bia\u0142ystok, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0410-3539","authenticated-orcid":false,"given":"Ma\u0142gorzata El\u017cbieta","family":"Zujko","sequence":"additional","affiliation":[{"name":"Department of Food Biotechnology, Faculty of Health Science, Medical University of Bia\u0142ystok, Szpitalna 37 Street, 15-295 Bia\u0142ystok, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,6,9]]},"reference":[{"key":"ref_1","unstructured":"International Coffee Organization (2021, March 22). 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