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Related Experiment Videos

Boiled coffee increases serum low density lipoprotein concentration.

A Aro1, J Tuomilehto, E Kostiainen

  • 1National Public Health Institute, Helsinki, Finland.

Metabolism: Clinical and Experimental
|November 1, 1987
PubMed
Summary

Boiled coffee significantly raises LDL cholesterol and apoprotein B levels compared to filtered coffee and tea. Brewing method, not beverage type, impacts these lipid changes in hypercholesterolemic individuals.

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Area of Science:

  • Cardiovascular Health
  • Nutritional Science
  • Biochemistry

Background:

  • Hypercholesterolemia is a significant risk factor for cardiovascular disease.
  • Dietary factors, including beverage consumption, can influence lipid profiles.
  • Different coffee brewing methods may alter the composition and biological effects of coffee.

Purpose of the Study:

  • To investigate the differential effects of boiled coffee, filtered coffee, and tea on serum lipids and apoproteins.
  • To determine if the brewing method influences the impact of coffee on cardiovascular risk markers.

Main Methods:

  • A randomized crossover study involving 42 middle-aged hypercholesterolemic subjects.
  • Participants consumed eight cups daily of boiled coffee, filtered coffee, or tea over successive 4-week periods.

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  • Serum total cholesterol, LDL cholesterol, HDL cholesterol, VLDL cholesterol, triglycerides, apoprotein A-I, and apoprotein B levels were measured.

    • Main Results:

    • Boiled coffee consumption led to significantly higher serum total cholesterol, LDL cholesterol, and apoprotein B levels compared to filtered coffee and tea.
    • No significant differences in lipid or apoprotein levels were observed between filtered coffee and tea consumption.
    • Serum VLDL cholesterol, triglyceride, HDL cholesterol, and apoprotein A-I concentrations remained unaffected by the different beverages.

    Conclusions:

    • The brewing method significantly influences the effect of coffee on serum lipids, with boiled coffee increasing LDL cholesterol.
    • Filtered coffee and tea do not appear to adversely affect lipid profiles in the same manner as boiled coffee.
    • These findings suggest that the preparation method is a critical determinant of coffee's impact on cardiovascular risk factors.