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Coffee, caffeine, and coronary heart disease
Marilyn C Cornelis1, Ahmed El-Sohemy
1Department of Nutritional Sciences, University of Toronto, Ontario, Canada.
Current Opinion in Lipidology
|January 16, 2007
Summary
Coffee consumption and coronary heart disease risk remain debated. Unfiltered coffee
Area of Science:
- Cardiovascular Science
- Nutritional Epidemiology
- Pharmacogenetics
Background:
- The relationship between coffee consumption and coronary heart disease (CHD) risk is complex and has yielded inconsistent findings.
- Coffee contains numerous compounds, including diterpenes and caffeine, with potential cardiovascular effects.
- Genetic factors may influence individual responses to coffee components.
Purpose of the Study:
- To review recent advancements in understanding the link between coffee/caffeine intake and CHD risk.
- To explore potential biological mechanisms and genetic influences on this association.
Main Methods:
- Review of existing literature, including randomized controlled trials and genetic association studies.
- Analysis of studies investigating the effects of coffee components (diterpenes, caffeine) on cardiovascular health.
- Examination of genetic polymorphisms related to caffeine metabolism.
Main Results:
- Unfiltered coffee consumption, due to cholesterol-raising diterpenes, may increase CHD risk.
- Caffeine intake, particularly in individuals with slower metabolism genotypes, is linked to increased CHD risk.
- Moderate coffee consumption may offer a protective effect, potentially due to antioxidants.
Conclusions:
- Both unfiltered coffee's diterpenes and caffeine appear to elevate coronary heart disease risk.
- Antioxidants in coffee may explain the observed lower CHD risk in moderate consumers.
- Individual genetic makeup plays a role in how coffee consumption affects cardiovascular health.
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