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M van Dusseldorp

Publications and source records attributed to M van Dusseldorp.

16 recordsLinked to original sources
PubMed1991

Boiled coffee and blood pressure. A 14-week controlled trial.

The question of whether long-term elimination of coffee from the diet lowers blood pressure has not been settled. Consumption of Scandinavian-style "boiled coffee" is associated with coronary heart disease. However, little is known about the effect of brewing method on the blood pressure-raising potential of coffee. We have studied the effects on blood pressure and heart rate of total elimination of coffee and tea in comparison with drinking boiled coffee consumed as such, or boiled coffee consumed after filtration through paper filter. Thirty-one women and 33 men first consumed 6 cups/day of 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 (caffeine content 860 mg/l), boiled-and-filtered coffee (887 mg caffeine/l), or no coffee, the latter being replaced by fruit juice and mineral water. Total elimination of coffee did not significantly affect blood pressure or heart rate relative to boiled-and-filtered coffee. In subjects who drank boiled coffee, mean ambulant systolic blood pressure rose significantly relative to those who consumed boiled-and-filtered coffee (mean difference +/- SEM, 3.1 +/- 1.1 mm Hg, p = 0.006). This response showed a tendency to be stronger for women (4.5 +/- 1.8 mm Hg) than for men (1.7 +/- 1.2 mm Hg). We conclude that elimination of filtered coffee has no substantial long-term effect on blood pressure, but consumption of unfiltered boiled coffee may cause a slight but significant rise in systolic blood pressure.

Adult↗
PubMed1990

Effect of a lipid-rich fraction from boiled coffee on serum cholesterol.

Scandinavian-style boiled coffee, which raises serum cholesterol, was found to contain more lipid material than drip filter coffee, which does not. Ten volunteers consumed a lipid-enriched fraction from boiled coffee for six weeks: the supplement provided 77 g of water, 1.3 g of lipid, and 1.6 g of other solids per day. Serum cholesterol rose in every subject; the mean rise was 0.74 mmol/l after three weeks (range -0.09 to 1.48 mmol/l) and 1.06 SD 0.37 mmol/l or 23% after six weeks (range 0.48 to 1.52 mmol/l). The increase was mainly due to low-density-lipoprotein cholesterol, which rose by 29%, but very-low-density lipoprotein cholesterol was also raised, as evidenced by a 55% rise in triglycerides. High-density-lipoprotein cholesterol was unchanged. After supplementation had ended, lipid levels returned to baseline. Boiled coffee thus contains a lipid that powerfully raises serum cholesterol.

Adult↗
PubMed1990

Effect of decaffeinated versus regular coffee on serum lipoproteins. A 12-week double-blind trial.

Reports on the association between caffeine intake and serum cholesterol are inconsistent. In 1988, the authors examined the effect of decaffeinated versus regular coffee on serum lipids in 45 healthy volunteers from the general population living in or near Nijmegen, The Netherlands. Twenty-three women and 22 men aged 25-45 years with a habitual intake of 4-6 cups of regular coffee per day participated in a randomized double-blind crossover trial. They received five cups of regular coffee each day for a period of 6 weeks and five cups of decaffeinated coffee for the next 6 weeks, or vice versa. The background diet was kept constant and was low in caffeine. Differences between the effects of decaffeinated and regular coffee on blood lipids were essentially zero; the effect on serum total cholesterol (+/- standard deviation) was 0.01 (+/- 0.36) mmol/liter (0 +/- 14 mg/dl), that on high density lipoprotein cholesterol was 0.01 (+/- 0.11) mmol/liter (0 +/- 4 mg/dl), and that on triglycerides was 0.03 (+/- 0.29) mmol/liter (3 +/- 26 mg/dl). It was concluded that, in healthy adults, replacement of regular coffee by decaffeinated coffee has no effect on serum cholesterol and lipoproteins.

Adult↗
PubMed1990

[Health aspects of sweets and other snack foods].

Dental and nutritional guidelines are discussed in relation to snacks. Sweets ought to be consumed no more than 2-3 times a day because of their cariogenic effect. Also, hearty snacks should be eaten in limited amounts only because of their high fat and salt content. Some examples of products which have a more favourable nutrient composition and a better score on dental factors than the usual sweets and snacks, are described.

Dental Caries↗
PubMed1989

[Vitamins].

Explore the source record for details and available documents.

Avitaminosis↗
PubMed1989

Effect of decaffeinated versus regular coffee on blood pressure. A 12-week, double-blind trial.

The effect of decaffeinated versus regular coffee on blood pressure and heart rate was investigated. In a randomized double-blind, crossover trial, 45 healthy volunteers (23 women and 22 men, 25-45 years old) with a habitual intake of 4-6 cups coffee/day received 5 cups of regular coffee each day for a period of 6 weeks, and 5 cups of decaffeinated coffee for the next 6 weeks or vice versa. The background diet was kept constant. The total amount of caffeine ingested was 40 mg during the decaffeinated coffee period and 445 mg during the regular coffee period. Use of decaffeinated coffee led to a significant but small decrease in systolic (mean +/- SEM, -1.5 +/- 0.4 mm Hg; p = 0.002) and diastolic (-1.0 +/- 0.4 mm Hg; p = 0.017) ambulant blood pressure and to a small increase in ambulant heart rate (+1.3 +/- 0.6 beats/min; p = 0.031). Individual differences in rate of caffeine metabolism did not explain differences in long-term response of blood pressure to caffeine. We conclude that in normotensive adults replacement of regular by decaffeinated coffee leads to a real but small fall in blood pressure. However, it remains to be established whether a mass switch from regular to decaffeinated coffee would significantly reduce the total incidence of hypertension-related disorders.

Adolescent↗
PubMedDate not supplied

Effects of coffee on cardiovascular responses to stress: a 14-week controlled trial.

We studied the cardiovascular responses to orthostatic and mental stress of 43 healthy subjects who daily received six cups of boiled or filtered coffee and of 21 healthy subjects who abstained from caffeine-containing beverages. All 64 subjects first received six cups of filtered coffee/day for 2 weeks. Then blood pressure (BP) and heart rate (HR) were recorded before, during, and after a "stand upright" test and a mental arithmetic test. Subjects were then randomized to either complete abstinence from caffeine-containing beverages (n = 21), or consumption of six cups of filtered coffee (n = 21), or consumption of six cups of boiled coffee/day (n = 22). The stress tests were repeated after subjects had been on these regimens for 8 weeks. Abstinence from coffee did not affect the responses of BP or HR to orthostatic stress, or the response of BP to mental stress. The increase in HR caused by mental stress was five beats/min less (p = 0.02) in the no-coffee group than in the filtered- (95% confidence interval -8.8 to -1.2) or boiled- (95% confidence interval -8.4 to -0.8) coffee group. It is concluded that elimination of caffeine decreases the HR response to mental stress.

Adolescent↗
PubMedDate not supplied

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

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.(ABSTRACT TRUNCATED AT 250 WORDS)

Adult↗