Dr. Arild C. Rustan of the Department of Pharmacology, University of Oslo identified the two lipids cafestol and kahweol as “the most potent cholesterol-raising components known”.

 

http://www.ajcn.org/cgi/content/full/73/1/45

 

 

A placebo-controlled parallel study of the effect of two types of coffee oil on serum lipids and transaminases: Identification of chemical substances involved in the cholesterol-raising effect of

Coffee

 

J van Rooij, GH van der Stegen, RC Schoemaker, C Kroon, J Burggraaf, L Hollaar, TF Vroon, AH Smelt and AF Cohen
Department of Cardiology, University Hospital Leiden, Netherlands.

 

http://www.ajcn.org/cgi/reprint/61/6/1277

 

 

Caffeinated and decaffeinated coffee effects on plasma lipoprotein cholesterol, apolipoproteins, and lipase activity: a controlled, randomized trial.

Superko HR, Bortz W Jr, Williams PT, Albers JJ, Wood PD.

Stanford Center for Research in Disease Prevention, Stanford University School of Medicine, CA.

Coffee consumption has been associated with elevated plasma cholesterol. One hundred eighty-one men consumed a standard caffeinated coffee for 2 mo followed by randomization to continue caffeinated coffee (control), change to decaffeinated coffee or no coffee for 2 mo. Plasma low-density-lipoprotein (LDL) cholesterol and apolipoprotein B concentrations increased significantly (0.12 +/- 0.65 mmol/L, P less than 0.025; 0.06 +/- 0.12 g/L, P less than 0.0004, respectively) in the group that changed to decaffeinated coffee. In a subgroup (n = 51), post-heparin lipoprotein lipase decreased significantly more (-270 mmol free fatty acids.L-1.h-1, P less than 0.003) in the decaffeinated-coffee group. Resting heart rate and blood pressure did not change significantly. Change from caffeinated to decaffeinated coffee increased plasma LDL cholesterol and apolipoprotein B whereas discontinuation of caffeinated coffee revealed no change. This finding suggests that a coffee component other than caffeine is responsible for the LDL cholesterol, apolipoprotein B, and lipase activity changes reported in this investigation.

 

Coffee Consumption and Serum Lipids: A Meta-Analysis of Randomized Controlled Clinical Trials

Sun Ha Jee1,,3, Jiang He4, Lawrence J. Appel2,3,5, Paul K. Whelton4, II Suh6 and Michael J. Klag2,3,5,7

1 Department of Epidemiology and Disease Control, Yonsei University Graduate School of Health Science and Management, Seoul, Republic of Korea.
2 Welch Center for Prevention, Epidemiology, and Clinical Research, The Johns Hopkins University School of Medicine, Baltimore, MD.
3 Department of Epidemiology, The Johns Hopkins University School of Hygiene and Public Health, Baltimore, MD.
4 Tulane University School of Public Health and Tropical Medicine, New Orleans, LA.
5 Department of Medicine, The Johns Hopkins University School of Medicine, Baltimore, MD.
6 Department of Preventive Medicine and Public Health, Yonsei University College of Medicine, Seoul, Republic of Korea.
7 Department of Health Policy and Management, The Johns Hopkins University School of Hygiene and Public Health, Baltimore, MD.

Coffee drinking has been associated with increased serum cholesterol levels in some, but not all, studies. A Medline search of the English-language literature published prior to December 1998, a bibliography review, and consultations with experts were performed to identify 14 published trials of coffee consumption. Information was abstracted independently by two reviewers using a standardized protocol. With a random-effects model, treatment effects were estimated by pooling results from individual trials after weighting the results by the inverse of total variance. A dose-response relation between coffee consumption and both total cholesterol and LDL cholesterol was identified (p < 0.01). Increases in serum lipids were greater in studies of patients with hyperlipidemia and in trials of caffeinated or boiled coffee. Trials using filtered coffee demonstrated very little increase in serum cholesterol. Consumption of unfiltered, but not filtered, coffee increases serum levels of total and LDL cholesterol.

clinical trials; coffee; lipids; meta-analysis

Abbreviations: CI, confidence interval; HDL cholesterol, high density lipoprotein cholesterol; LDL cholesterol, low density lipoprotein cholesterol

 

 

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=retrieve&db=pubmed&list_uids=2108750&dopt=Abstract

 

BMJ. 1990 Mar 3;300(6724):566-9.

 


Coffee consumption and death from coronary heart disease in middle aged Norwegian men and women.

Tverdal A, Stensvold I, Solvoll K, Foss OP, Lund-Larsen P, Bjartveit K.

National Health Screening Service, Oslo, Norway.

OBJECTIVE--To study the association between number of cups of coffee consumed per day and coronary death when taking other major coronary risk factors into account. DESIGN--Men and women attending screening and followed up for a mean of 6.4 years. SETTING--Cardiovascular survey performed by ambulatory teams from the National Health Screening Service in Norway. PARTICIPANTS--All middle aged people in three counties: 19,398 men and 19,166 women aged 35-54 years who reported neither cardiovascular disease or diabetes nor symptoms of angina pectoris or intermittent claudication. MAIN OUTCOME MEASURE--Predictive value of number of cups of coffee consumed per day. RESULTS--At initial screening total serum cholesterol concentration, high density lipoprotein cholesterol concentration, blood pressure, height, and weight were measured and self reported information about smoking history, physical activity, and coffee drinking habits was recorded. Altogether 168 men and 16 women died of coronary heart disease during follow up. Mean cholesterol concentrations for men and women were almost identical and increased from the lowest to highest coffee consumption group (13.1% and 10.9% respectively). With the proportional hazards model and adjustment for age, total serum and high density lipoprotein cholesterol concentrations, systolic blood pressure, and number of cigarettes per day the coefficient for coffee corresponded to a relative risk between nine or more cups of coffee and less than one cup of 2.2 (95% confidence interval 1.1 to 4.5) for men and 5.1 (0.4 to 60.3) for women. For men the relative risk varied among the three counties. CONCLUSIONS--Coffee may affect mortality from coronary heart disease over and above its effect in raising cholesterol concentrations.

 

 

 

 

http://165.132.11.23:7001/users/10259/upload/coffee.pdf

 

 

http://atvb.ahajournals.org/cgi/content/abstract/11/3/586

Cholesterol-raising factor from boiled coffee does not pass a paper filter

M van Dusseldorp, MB Katan, T van Vliet, PN Demacker and AF Stalenhoef
Department of Medicine, University of Nijmegen, The Netherlands.

Previous studies have indicated that consumption of boiled coffee raises total and low density lipoprotein (LDL) cholesterol, whereas drip-filtered coffee does not. We have tested the effect on serum lipids of consumed coffee that was first boiled and then filtered through commercial paper coffee filters. Sixty-four healthy volunteers consumed six cups per day of this boiled and filtered coffee for 17 days. Then, they were randomly divided into three groups, which, for the next 79 days, received either unfiltered boiled coffee (lipid content, 1.0 g/l), boiled and filtered coffee (0.02 g lipid/l), or no coffee.

Serum total cholesterol levels rose by 0.42 mmol/l (16 mg/dl; 95% confidence interval [CI], 0.14-0.71), LDL cholesterol levels by 0.41 mmol/l (16 mg/dl; 95% CI, 0.16-0.66), and apolipoprotein B levels by 8.6 mg/dl (95% CI, 3.8-13.4) in those who consumed boiled coffee relative to those who consumed boiled and filtered coffee. Responses of triglycerides, high density lipoprotein cholesterol, and apolipoprotein A-I did not differ significantly among these groups.

No significant effects on serum lipid levels were found in the boiled and filtered coffee-consuming group compared with those who drank no coffee. In subjects who drank boiled coffee, serum campesterol level, an indicator of cholesterol absorption, remained constant. The serum lathosterol level, an indicator of cholesterol synthesis, increased by 11% (p less than 0.05), but the lathosterol to cholesterol ratio did not change. We propose that paper filters of the type used for drip-filtered coffee retain the lipid present in boiled coffee and in that way remove the hypercholesterolemic factor.

 

From:  http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=retrieve&db=pubmed&list_uids=1919421&dopt=Abstract

 

J Intern Med. 1991 Oct;230(4):293-7.

 


The hypercholesterolaemic factor in boiled coffee is retained by a paper filter.

Ahola I, Jauhiainen M, Aro A.

Department of Biochemistry, National Public Health Institute, Helsinki, Finland.

In order to study the effects of filtering on the serum cholesterol-elevating effect of boiled coffee, 20 healthy volunteers consumed, in random order, 6-10 dl d-1 of strong boiled coffee (BC) and similarly boiled coffee that had been passed through a conventional paper filter (BFC), for periods of 4 weeks in a crossover design. During periods of BC consumption serum total cholesterol and LDL-cholesterol levels (P less than 0.05), as well as serum triglyceride and apoprotein B concentrations and the LDL/HDL ratio (P less than 0.01), were significantly higher than during BFC periods. Serum HDL-cholesterol and apoprotein A-I levels remained unchanged. Filtering removed more than 80% of the lipid-soluble substance that was present in boiled coffee. The results indicate that the hypercholesterolaemic factor in boiled coffee, which is presumably lipid-soluble, is retained by the paper filter. They also suggest that boiling is not essential for the previously observed difference between the effects on serum lipoproteins of boiled coffee and filtered coffee.

 

 

http://content.nejm.org/cgi/content/abstract/308/24/1454

 

New England Journal of Medicine -- Volume 308:1454-1457

June 16, 1983 Number 24

 

The Tromso heart study. Does coffee raise serum cholesterol?

DS Thelle, E Arnesen, and OH Forde

 

Abstract

We examined the relation between coffee consumption and levels of serum total cholesterol, high-density-lipoprotein (HDL) cholesterol, and triglycerides in a population of 7213 women and 7368 men between the ages of 20 and 54 years. Coffee consumption was positively associated with levels of total cholesterol and triglycerides in both sexes and was inversely associated with levels of HDL cholesterol in women. The coffee-cholesterol relation remained strong and statistically significant (P less than 0.0001 in a covariance analysis) after adjustment for age, logarithm of body-mass index, physical activity in leisure time, cigarette smoking, and alcohol consumption. After adjustment for all covariates, the total cholesterol level was 5.56 +/- 0.05 mmol per liter (mean +/- S.E.) in men drinking less than one cup of coffee a day, as compared with 6.23 +/- 0.03 mmol per liter in those consuming more than nine cups a day. The corresponding figures for women were 5.32 +/- 0.05 and 5.92 +/- 0.04 mmol per liter. None of the other variables considered could explain this relation. We conclude that coffee consumption is a major contributor to the variation in levels of total cholesterol.