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Coffee, caffeine, and serum cholesterol in Japanese men in Hawaii
Insights
Higher coffee consumption is linked to increased serum cholesterol levels in Japanese men. This association remained significant even after accounting for other lifestyle factors and persisted over six years.
Area of Science:
- Cardiovascular Health
- Nutritional Epidemiology
- Biomarkers of Disease
Background:
- Serum cholesterol is a key indicator of cardiovascular risk.
- Caffeine, primarily from coffee, tea, and cola, is widely consumed.
- Understanding the impact of dietary habits on cholesterol is crucial for public health.
Purpose of the Study:
- To investigate the association between coffee consumption and serum cholesterol levels.
- To determine if this relationship differs from other caffeine sources like tea and cola.
- To examine the persistence of this association over time.
Main Methods:
- Analysis of a cohort of 5,858 Japanese males from the Honolulu Heart Program.
- Correlation of coffee/tea/cola intake with serum cholesterol at baseline and six years later.
- Multiple regression analysis controlling for confounding variables (BMI, smoking, alcohol, etc.).
Main Results:
- A significant positive relationship was found between coffee consumption and serum cholesterol (p < 0.001).
- Mean cholesterol increased from 210 mg/dl (0 cups) to 220 mg/dl (9+ cups).
- No significant association was observed between tea or cola consumption and serum cholesterol.
Conclusions:
- Coffee consumption shows a significant positive association with serum cholesterol levels.
- This relationship is specific to coffee and not observed with other caffeine sources.
- Findings highlight coffee as a dietary factor influencing cholesterol, independent of other lifestyle variables.
Abstract:
The relationship between coffee consumption and serum cholesterol was investigated in a cohort of 5,858 Japanese males born in 1900-1919 and living in Hawaii in 1965 who are currently followed by the Honolulu Heart Program. Data on coffee consumption, other dietary variables from a 24-hour dietary recall, and other potentially confounding variables collected in 1965 were correlated with serum cholesterol at that examination and at examination six years later. The mean coffee and tea consumption was 3.4 and 1.8 cups/day, respectively. Those consuming no coffee had a mean serum cholesterol of 210 mg/dl, while that of those drinking 9+ cups/day was 220 mg/dl (no such relationship was apparent with tea or cola). The relationship of coffee consumption and serum cholesterol with potentially confounding variables including body mass index, cigarette smoking, diastolic blood pressure, alcohol consumption, physical activity index, serum glucose, serum uric acid, education, age, and fat consumption was examined. When these variables were entered into a multiple regression equation with coffee consumption, a significant relationship between coffee consumption and serum cholesterol (p less than 0.001) persisted, as did that between baseline coffee consumption and serum cholesterol six years later (p less than 0.001). There was no significant relationship between tea or cola, the other major caffeine contributors to the diet, and baseline serum cholesterol. Thus, this analysis indicates a significant positive relationship between coffee consumption and serum cholesterol which is not present with other sources of caffeine.