We Get Most Polyphenols From Coffee, Study Says — But Is That OK? 

The term polyphenol refers to an entire class of compounds that are found in plants. In previous research, they've been linked to antioxidant, antiviral1, and anti-inflammatory benefits2 (among others). A 2013 study also suggested that high dietary polyphenol intake was linked to increased longevity.

The new report, published in the November issue of the Journal of the Academy of Nutrition and Dietetics, examined the sources of dietary polyphenols for American adults, over a 10-year period.

The researchers found that 39.6% of polyphenol intake came from coffee, while beans accounted for 9.8%. Another popular morning beverage, tea accounted for 7.6%.

As previously mentioned, polyphenols are a group of compounds (including things like flavonoids and phenolic acids) that originate in plants—which means, logically, shouldn't those five to nine servings of fruits and veggies we eat each day account for our polyphenol intake?

"Findings from this study suggest that polyphenol intake is consistent with the low intake of fruits, vegetables, and whole grains in the U.S. population," states the report, "and provide more evidence of the need for increased consumption of these food groups."

The standard American diet often means far too few vegetables, excess grains and proteins, as well as a shockingly high amount of added sugars. It seems likely that Americans are getting these compounds primarily from coffee due to deficiencies in other food categories.

Instead of leaning on our morning brew for our polyphenols, we're much better off looking at those milligrams as a bonus—and packing our diet with other foods rich in this nutrient.