scholarly journals Bioactive Constituents in Caffeinated and Decaffeinated Coffee and Their Effect on the Risk of Depression—A Comparative Constituent Analysis Study

Beverages ◽  
2018 ◽  
Vol 4 (4) ◽  
pp. 79 ◽  
Author(s):  
Susan Hall ◽  
John Yuen ◽  
Gary Grant
Keyword(s):  
Hplc Analysis ◽  
Alternative Explanation ◽  
Coffee Consumption ◽  
Inverse Correlation ◽  
Bioactive Constituents ◽  
Analysis Study ◽  
The World ◽  
Decaffeinated Coffee ◽  
Anti Oxidant ◽  
Caffeinated Coffee

Coffee, a popular beverage throughout the world, has been shown to have numerous beneficial health effects, including reducing the risk of developing depression. This effect has only been shown with the consumption of caffeinated coffee and not decaffeinated coffee or caffeine alone and one of many hypotheses attributes this to the loss of key constituents during the decaffeination process. The aim of this study was to investigate whether any of the key bioactive coffee constituents with known anti-oxidant and anti-inflammatory effects are lost during the decaffeination process. The analysis of nine caffeinated and nine decaffeinated samples of various brands and batches of commonly consumed coffee in Australia using HPLC analysis found that, with the exception of caffeine, there were no significant differences in the quantity of other key bioactive coffee constituents in caffeinated and decaffeinated coffee. These results suggest that there may be an alternative explanation for the observed inverse correlation between caffeinated coffee consumption and the risk of developing depression.

scholarly journals Association of Coffee, Decaffeinated Coffee and Caffeine Intake from Coffee with Cognitive Performance in Older Adults: National Health and Nutrition Examination Survey (NHANES) 2011–2014.

Nutrients ◽  
2020 ◽  
Vol 12 (3) ◽  
pp. 840 ◽  
Author(s):  
Xue Dong ◽  
Shiru Li ◽  
Jing Sun ◽  
Yan Li ◽  
Dongfeng Zhang
Keyword(s):  
Older Adults ◽  
Cognitive Performance ◽  
National Health ◽  
Test Score ◽  
Coffee Consumption ◽  
Caffeine Intake ◽  
Nutrition Examination Survey ◽  
Health And Nutrition ◽  
Decaffeinated Coffee ◽  
Caffeinated Coffee

The aim of this study was to examine the association of coffee, caffeinated coffee, decaffeinated coffee and caffeine intake from coffee with cognitive performance in older adults. we used data from the National Health and Nutrition Examination Survey (NHANES) 2011–2014. Coffee and caffeine intake were obtained through two 24-hour dietary recalls. Cognitive performance was evaluated by the Consortium to Establish a Registry for Alzheimer’s Disease (CERAD) test, Animal Fluency test and Digit Symbol Substitution Test (DSST). Binary logistic regression and restricted cubic spline models were applied to evaluate the association of coffee and caffeine intake with cognitive performance. A total of 2513 participants aged 60 years or older were included. In the fully adjusted model, compared to those reporting no coffee consumption, those who reported 266.4–495 (g/day) had a multivariate adjusted odd ratio (OR) with 95% confidence interval (CI) of 0.56(0.35–0.89) for DSST test score, compared to those reporting no caffeinated coffee consumption, those who reported ≥384.8 (g/day) had a multivariate-adjusted OR (95% CI) of 0.68(0.48–0.97) for DSST test score, compared to the lowest quartile of caffeine intake from coffee, the multivariate adjusted OR (95% CI) of the quartile (Q) three was 0.62(0.38–0.98) for the CERAD test score. L-shaped associations were apparent for coffee, caffeinated coffee and caffeine from coffee with the DSST test score and CERAD test score. No significant association was observed between decaffeinated coffee and different dimensions of cognitive performance. Our study suggests that coffee, caffeinated coffee and caffeine from coffee were associated with cognitive performance, while decaffeinated coffee was not associated with cognitive performance.

Coffee and caffeine intake and risk of ovarian cancer: a systematic review and meta-analysis

2019 ◽  
Vol 29 (3) ◽  
pp. 579-584 ◽  
Author(s):  
Fateme Shafiei ◽  
Asma Salari-Moghaddam ◽  
Alireza Milajerdi ◽  
Bagher Larijani ◽  
Ahmad Esmaillzadeh
Keyword(s):  
Systematic Review ◽  
Ovarian Cancer ◽  
Meta Analysis ◽  
Coffee Consumption ◽  
Effect Sizes ◽  
Caffeine Intake ◽  
Case Control Studies ◽  
Coffee Intake ◽  
Decaffeinated Coffee ◽  
Caffeinated Coffee

BackgroundResults from earlier publications on the association of coffee and caffeine and risk of ovarian cancer are inconsistent.ObjectiveTo evaluate the link between coffee, caffeine, caffeinated coffee, and decaffeinated coffee consumption and risk of ovarian cancer.MethodsWe searched PubMed/Medline, ISI Web of Science, Scopus, and Google Scholar to identify relevant publications up to April 2018. All case–control studies that considered coffee, caffeine, caffeinated coffee, or decaffeinated coffee as the exposure variables and ovarian cancer as the main outcome variable or as one of the outcomes were included in the systematic review. Publications in which odds ratios (ORs) or rate or risk ratios (RRs) and 95% confidence intervals (CIs) were reported, were included in the meta-analysis.ResultsA total of 22 case–control studies were included in the systematic review, and 20 studies in the meta-analysis. Overall, 40 140 participants, including 8568 patients with ovarian cancer, aged ≥ 17 years were included. Combining 21 effect sizes from 18 studies, no significant association was observed between total coffee intake and risk of ovarian cancer (OR=1.09; 95% CI 0.94 to 1.26). There was no significant association between total caffeine intake and ovarian cancer risk (OR=0.89; 95% CI 0.55 to 1.45). In addition, caffeinated coffee intake was not significantly associated with ovarian cancer (OR=1.05; 95% CI 0.87 to 1.28). However, combining effect sizes from five studies, we found an inverse significant association between decaffeinated coffee intake and risk of ovarian cancer (OR=0.72; 95% CI 0.58 to 0.90).ConclusionsOur findings indicated an inverse association between decaffeinated coffee consumption and risk of ovarian cancer. No significant association was found between coffee, caffeine or caffeinated coffee intake and risk of ovarian cancer.

scholarly journals Coffee Consumption and Mortality Among US Adults: A Cohort Study

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 579-579
Author(s):  
Bingjie Zhou ◽  
Shilpa Bhupathiraju ◽  
Mengyuan Ruan ◽  
Kenneth Chui ◽  
Dariush Mozaffarian ◽  
...  
Keyword(s):  
Heart Disease ◽  
Lower Risk ◽  
Coffee Consumption ◽  
The United States ◽  
P Value ◽  
Funding Sources ◽  
Disease Mortality ◽  
All Cause Mortality ◽  
Decaffeinated Coffee ◽  
Caffeinated Coffee

Abstract Objectives Coffee is a commonly consumed beverage in the United States (US). It remains controversial whether coffee consumption is associated with health benefits or harms, especially when cream and/or sugars are added. Methods We assessed coffee consumption in association with mortality outcomes among 36,758 US adults ages 20+ years who participated in the National Health and Nutrition Examination Survey (NHANES) 1999–2014. Consumption of total, caffeinated, and decaffeinated coffee, with and without additives, was assessed using dietary data collected from 24-hour diet recalls (24HR) and compared to coffee consumption assessed using a food-frequency questionnaire (FFQ). Mortalities from all causes, heart disease, and cancer were obtained from linkage to the National Death Index through December 31, 2015. We used Cox proportional hazard models to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) after multivariable adjustments. Results The mean (SE) of the total, caffeinated, and decaffeinated coffee consumption among US adults was 1.36 (0.02), 1.19 (0.02), and 0.17 (0.004) cups/day, respectively. The Spearman correlation coefficient on coffee consumption for a subset of participants with both 24HR and FFQ is 0.78 (P-value < 0.0001). During a median follow-up of 7.4 years, a total of 4662 deaths occurred due to all causes, including 794 deaths due to heart disease and 1019 deaths due to cancer. Compared to individuals who were not usual coffee drinkers (<1 cup/d), those who drank coffee for 1 cup/day or more had a lower risk of all-cause mortality (HR [95% CI]: 0.84 [0.76, 0.94] for ≥1 to <2 cups/d; 0.82 [0.72, 0.92] for ≥2 to <3 cups/d; and 0.80 [0.68, 0.93] for ≥3 cups/d; P-trend = 0.001]. Adding milk/cream, alone or with sugar/sweetener, did not significantly change the results. Similar patterns were observed for caffeinated coffee consumption and all-cause mortality, but no significant associations were found for decaffeinated coffee. Coffee consumption was not significantly associated with cancer or heart disease mortality except that moderate caffeinated coffee consumption (≥1 to <2 cups/d) was significantly associated with a lower risk of heart disease mortality [HR (95% CI): 0.72 (0.52, 0.98)]. Conclusions Usual coffee consumption was associated with a reduced risk of all-cause mortality among US adults. Funding Sources NIH/NIMHD.

scholarly journals Habitual coffee consumption and risk of falls in 2 European cohorts of older adults

2019 ◽  
Vol 109 (5) ◽  
pp. 1431-1438 ◽  
Author(s):  
Marcos D Machado-Fragua ◽  
Ellen A Struijk ◽  
Juan-Manuel Ballesteros ◽  
Rosario Ortolá ◽  
Fernando Rodriguez-Artalejo ◽  
...  
Keyword(s):  
Risk Factors ◽  
Lower Risk ◽  
Coffee Consumption ◽  
Uk Biobank ◽  
Risk Of Falling ◽  
Injurious Falls ◽  
Decaffeinated Coffee ◽  
Risk Of Falls ◽  
Caffeinated Coffee ◽  
The Uk

ABSTRACT Background Habitual coffee consumption has been associated with lower risk of type 2 diabetes, cardiovascular disease, and sarcopenia, which are strong risk factors of falls. In addition, caffeine intake stimulates attention and vigilance, and reduces reaction time. Therefore, a protective effect of coffee on the risk of falling can be hypothesized. Objectives The aim of this study was to examine the association between habitual coffee consumption and the risk of ≥1 falls, injurious falls, and falls with fracture in older people. Methods Data were taken from 2964 participants aged ≥60 y from the Seniors-ENRICA (Study on Nutrition and Cardiovascular Risk in Spain) cohort and 8999 participants aged ≥60 y from the UK Biobank cohort. In the Seniors-ENRICA study, habitual coffee consumption was assessed with a validated diet history in 2008–2010, and falls were ascertained up to 2015. In the UK Biobank study, coffee was measured with 3–5 multiple-pass 24-h food records starting in 2006, and falls were assessed up to 2016. Results A total of 793 individuals in Seniors-ENRICA and 199 in UK Biobank experienced ≥1 fall during follow-up. After multivariable adjustment for major lifestyle and dietary risk factors and compared with daily consumption of <1 cup of coffee, the pooled HR for ≥1 fall was 0.75 (95% CI: 0.52, 1.07) for total coffee consumption of 1 cup/d and 0.74 (95% CI: 0.62, 0.90) for ≥2 cups/d (P-trend = 0.001). The corresponding figures for caffeinated coffee were 0.67 (95% CI: 0.42, 1.07) and 0.70 (95% CI: 0.56, 0.87) (P-trend < 0.001). Decaffeinated coffee was not associated with risk of falling in the analyzed cohorts. In Seniors-ENRICA, there was a tendency to lower risk of injurious falls among those consuming caffeinated coffee (HR: 0.83; 95% CI: 0.68, 1.00 for 1 cup/d; HR: 0.83; 95% CI: 0.64, 1.09 for ≥2 cups/d; P-trend = 0.09). No association was observed between caffeinated or decaffeinated coffee consumption and risk of falls with fracture. Conclusions Habitual coffee consumption was associated with lower risk of falling in older adults in Spain and the United Kingdom.

scholarly journals Decaffeinated Coffee Consumption and Renal Function Impairment in Health and Diabetes: A Paradigm-Shift

2020 ◽  
Vol 2 (3) ◽  
Keyword(s):  
Renal Function ◽  
Carbohydrate Metabolism ◽  
Coffee Consumption ◽  
Serum Glucose ◽  
Caffeine Intake ◽  
Albino Rats ◽  
Bioactive Constituents ◽  
Male And Female ◽  
Decaffeinated Coffee ◽  
Group 2

Aim: The belief that decaffeinated coffee (DCAF) does not contain a physiologically relevant concentration of caffeine and therefore has no significant adverse effect on renal endpoints makes patients who are vulnerable to renal dysfunction, renal compromised state, medical conditions that contraindicate caffeine intake or those already on prescription medications known to adversely affect the kidney to sometimes substitute DCAF for caffeinated coffee even as the credibility of this paradigm remains disputable. Therefore, the present study aimed to assess the effect of DCAF consumption on markers of renal function and carbohydrate metabolism in health and diabetes. Materials and Methods: Sixty Wistar Albino rats were divided into 12 groups (6pairs) (n=5per group) for male and female animals. Animals in group 1 served as normal control (NCTRL) and were given standard feed and water only. Animals in group 2 received standard feed plus DCAF. Group 3 was the diabetic (DIA) only group while groups 4, 5, and 6 were DIA plus DCAF treatment groups. After 4weeks of treatment, animals were sacrificed and blood obtained and analyzed for the biochemical indices of renal function and carbohydrate metabolism using standard methods. Results: Serum creatinine (SCr) levels increased significantly in all DCAF treated groups compared with the NCTRL group in male and female animals. Serum electrolytes did not show any significant change across groups. Serum Urea (SUr) increased and decreased in DIA alone group and DIA plus DCAF groups respectively. Serum glucose, insulin, and HOMA-IR increased and decreased significantly in DIA alone group and DIA plus DCAF treated groups respectively compared with NCTRL and DCAF control groups. Conclusion: The consumption of DCAF may adversely affect renal endpoints in health and diabetes but improves markers of carbohydrate metabolism in diabetes likely due to the re-enforcement effect of its caffeine and other bioactive constituents.

scholarly journals Effects of 16-Week Consumption of Caffeinated and Decaffeinated Instant Coffee on Glucose Metabolism in a Randomized Controlled Trial

2012 ◽  
Vol 2012 ◽  
pp. 1-9 ◽  
Author(s):  
Keizo Ohnaka ◽  
Mizuko Ikeda ◽  
Takako Maki ◽  
Tomoko Okada ◽  
Takao Shimazoe ◽  
...  
Keyword(s):  
Glucose Tolerance ◽  
Controlled Trial ◽  
Area Under The Curve ◽  
Coffee Consumption ◽  
Tolerance Test ◽  
Oral Glucose ◽  
Instant Coffee ◽  
Glucose Levels ◽  
Decaffeinated Coffee ◽  
Caffeinated Coffee

Objective. Observational studies have shown a protective association between coffee consumption and type 2 diabetes mellitus whereas caffeine or caffeinated coffee acutely deteriorates glucose tolerance. We investigated the effects of chronic drinking of instant coffee on glucose and insulin concentrations during a 75 g oral glucose tolerance test.Methods. Overweight men with a mild-to-moderate elevation of fasting plasma glucose were randomly allocated to a 16-week intervention of consuming 5 cups of caffeinated (n=17) or decaffeinated (n=15) instant coffee per day or no coffee (n=13).Results. The caffeinated coffee group showed statistically significant decreases in the 2-hour concentrations and the area under the curve of glucose while neither decaffeinated coffee nor coffee group showed such a change. Waist circumstance decreased in the caffeinated coffee group, increased in the decaffeinated coffee group, and did not change in the noncoffee group (P=0.002). With adjustment for the change in waist circumference, caffeinated and decaffeinated coffee consumption were associated with a modest decrease in the postload glucose levels.Conclusion. Both caffeinated and decaffeinated coffee may be protective against deterioration of glucose tolerance.

Abstract P042: Association of Long-Term Coffee Consumption with Total and Cause-Specific Mortality

Circulation ◽  
2015 ◽  
Vol 131 (suppl_1) ◽  
Author(s):  
Ming Ding ◽  
Ambika Satija ◽  
Shilpa Bhupathiraju ◽  
Qi Sun ◽  
Jiali Han ◽  
...  
Keyword(s):  
Linear Trend ◽  
Coffee Consumption ◽  
Total Mortality ◽  
Health Study ◽  
Inverse Association ◽  
Specific Mortality ◽  
Non Linear ◽  
Decaffeinated Coffee ◽  
Caffeinated Coffee

BACKGROUND: Coffee is one of the most popular beverages worldwide; however, the association between coffee consumption and risk of mortality remains inconclusive. METHOD: We examined the associations of consumption of total, caffeinated, and decaffeinated coffee with risk of subsequent total and cause-specific mortality among 121,704 women in the Nurses’ Health Study (1984 - 2013), 116,683 women in the Nurses’ Health Study 2 (1991 - 2013), and 51,530 men in the Health Professionals Follow-up Study (1986 - 2013). Participants with a history of cancer, heart disease, or stroke at baseline were excluded. Coffee consumption was assessed at baseline using a semi-quantitative food frequency questionnaire. RESULTS: During 5,048,976 person-years of follow-up, 20,025 women and 13,391 men died. Consumption of total, caffeinated, and decaffeinated coffee were non-linearly associated with total mortality (P for non-linear trend < 0.001). The pooled hazard ratios (HRs) for death among participants who drank coffee, as compared with those who did not, were 0.96 (95% CI: 0.92 - 1.00) for coffee consumption less than one cup/d, 0.89 (95% CI: 0.86 - 0.92) for coffee consumption one to three cups/d, 0.91 (95% CI: 0.87 - 0.95) for coffee consumption three to five cups/d, and 1.01 (95% CI: 0.96 - 1.06) for coffee consumption more than five cups/d (p for non-linearity < 0.001; p for non-linear trend < 0.001). When restricting to never smokers, compared to non-drinkers, the multivariate adjusted HRs of total mortality across categories of total coffee consumption were 0.93 (0.86-1.02) for 1 cup/d, 0.87 (0.82-0.96) for 1-3 cups/d, 0.85 (0.77-0.94) for 3-5 cups/d, and 0.83 (0.71-0.97) for >5 cups/d (p for non-linearity = 0.15; p for linear trend <0.001). A significant inverse association was observed for both caffeinated coffee (p for trend < 0.001) and decaffeinated coffee (p for trend = 0.03). CONCLUSION: These data indicate higher consumption of total coffee, caffeinated coffee, and decaffeinated coffee was associated with lower risk of total mortality.

scholarly journals Is Coffee a Useful Source of Caffeine Preexercise?

2020 ◽  
Vol 30 (1) ◽  
pp. 69-82 ◽  
Author(s):  
Craig Pickering ◽  
Jozo Grgic
Keyword(s):  
Performance Enhancement ◽  
Coffee Consumption ◽  
Ergogenic Aid ◽  
Caffeine Ingestion ◽  
Ergogenic Effects ◽  
Decaffeinated Coffee ◽  
Caffeinated Coffee ◽  
Brewing Method ◽  
Caffeine Anhydrous ◽  
A Performance

Caffeine is a well-established ergogenic aid, with its performance-enhancing effects demonstrated across a wide variety of exercise modalities. Athletes tend to frequently consume caffeine as a performance enhancement method in training and competition. There are a number of methods available as a means of consuming caffeine around exercise, including caffeine anhydrous, sports drinks, caffeine carbohydrate gels, and gum. One popular method of caffeine ingestion in nonathletes is coffee, with some evidence suggesting it is also utilized by athletes. In this article, we discuss the research pertaining to the use of coffee as an ergogenic aid, exploring (a) whether caffeinated coffee is ergogenic, (b) whether dose-matched caffeinated coffee provides a performance benefit similar in magnitude to caffeine anhydrous, and (c) whether decaffeinated coffee consumption affects the ergogenic effects of a subsequent isolated caffeine dose. There is limited evidence that caffeinated coffee has the potential to offer ergogenic effects similar in magnitude to caffeine anhydrous; however, this requires further investigation. Coingestion of caffeine with decaffeinated coffee does not seem to limit the ergogenic effects of caffeine. Although caffeinated coffee is potentially ergogenic, its use as a preexercise caffeine ingestion method represents some practical hurdles to athletes, including the consumption of large volumes of liquid and difficulties in quantifying the exact caffeine dose, as differences in coffee type and brewing method may alter caffeine content. The use of caffeinated coffee around exercise has the potential to enhance performance, but athletes and coaches should be mindful of the practical limitations.

scholarly journals Coffee Drinking and Associated Factors in an Elderly Population in Spain

2018 ◽  
Vol 15 (8) ◽  
pp. 1661 ◽  
Author(s):  
Laura Torres-Collado ◽  
Manuela García-de la Hera ◽  
Eva Navarrete-Muñoz ◽  
Laura Compañ-Gabucio ◽  
Sandra Gonzalez-Palacios ◽  
...  
Keyword(s):  
Energy Intake ◽  
Tobacco Smoking ◽  
Alcohol Intake ◽  
Elderly Population ◽  
Multinomial Logistic Regression ◽  
Coffee Consumption ◽  
Adjusted Relative Risk ◽  
Factors Associated ◽  
Decaffeinated Coffee ◽  
Caffeinated Coffee

Coffee consumption is highly prevalent worldwide, and many studies have reported positive and inverse associations of coffee with many diseases. However, factors associated with coffee consumption remain poorly characterized in some populations, such as the elderly. This study aimed to assess the factors associated with total, caffeinated and decaffeinated coffee consumption in an elderly population in Spain. Data were analyzed from 903 participants, aged 65 years and above, from two population-based studies carried out in the Valencia region in Spain (Valencia Nutritional Survey (VNS) and European Eye Study (EUREYE-Study). Total, caffeinated and decaffeinated coffee consumption was assessed through two specific questions using a validated food frequency questionnaire. Information on personal characteristics, anthropometry and lifestyles was collected in personal interviews. Multinomial logistic regression analysis was used to estimate the adjusted relative risk ratios (RRR) and confidence intervals (95% CI). The prevalence of total, caffeinated and decaffeinated coffee consumption was 70%, 38% and 32%, respectively. The consumption of caffeinated coffee was positively associated with: Educational level, RRR = 1.63 (1.09–2.44); body mass index (≥30), RRR = 2.03 (1.05–3.95); tobacco smoking, RRR = 1.96 (1.13–3.39); alcohol intake [≥12 g/day category intake vs. no-alcohol intake, RRR = 6.25 (3.56–10.95)]; and energy intake (p < 0.05). Consumption of caffeinated coffee was negatively associated with: Age (≥75 years), RRR = 0.64 (0.43–0.94); and pre-existing hypertension, RRR = 0.67 (0.45–0.98). The consumption of decaffeinated coffee was positively associated with: Alcohol intake, RRR = 2.63 (1.19–4.64); pre-existing diabetes, RRR = 1.67 (1.06–2.62); and energy intake (p < 0.01). The consumption of coffee is high among elderly people in Spain. It is a novelty in this study with elderly population that tobacco smoking and alcohol drinking were the two main factors associated with higher coffee consumption. Self-reported hypertension was associated with a lower consumption of caffeinated coffee, and pre-existing diabetes was associated with a higher consumption of decaffeinated coffee. These associations should be taken into account when the health effects of coffee consumption are investigated.

Study of Carbon Monoxide Intoxication in Fire Victimis

2018 ◽  
Vol 68 (12) ◽  
pp. 2932-2935
Author(s):  
Sofia David ◽  
Anton Knieling ◽  
Calin Scripcaru ◽  
Madalina Diac ◽  
Ion Sandu ◽  
...  
Keyword(s):  
Carbon Monoxide ◽  
Carbon Monoxide Poisoning ◽  
Inverse Correlation ◽  
Blood Samples ◽  
Mortality And Morbidity ◽  
Carbon Monoxide Intoxication ◽  
Gas Poisoning ◽  
The World ◽  
Fire Victims ◽  
In Fire

Carbon monoxide poisoning is the leading cause of mortality and morbidity of toxic origin in the world. Its insidious and polymorphic symptomatology makes it difficult to diagnose. It occurs accidentally, because of non-supervised domestic fires, or in fire victims. In fire victims, in particular, the differential diagnosis between carbon monoxide gas poisoning, inhalation of other toxic products of combustion like cyanide, oxygen deprivation, thermal burns and shock due to burns as a cause of death is not an easy task. The authors examined 107 fire victims that were autopsied at the Forensic Medicine from Iasi, Romania, in the last 10 years (2007-2016). Most cases were males (69.16%), young (0-9 years) or older than 60 with a burned surface of 91-100% in 68.22% of cases. Blood samples from the cadavers were collected in all cases in order to analyse carboxyhaemoglobin concentration and haemolysis. Toxicological analysis revealed a carboxyhaemoglobin level of maximum 95% but the majority of cases (70.72%) had a concentration inferior to 50%. An inverse correlation was identified between carboxyhaemoglobin concentration and haemolysis, an indicator of heat dissociation. Our study proves that many fire victims may die because of carbon monoxide intoxication prior to the extent of burns at a lethal potential.

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