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PubMed1997

Diterpenes from coffee beans decrease serum levels of lipoprotein(a) in humans: results from four randomised controlled trials.

OBJECTIVE: Unfiltered coffee raises serum LDL cholesterol in humans, owing to the presence of the diterpenes cafestol and kahweol. Norwegians with a chronic high intake of unfiltered coffee also has elevated serum levels of lipoprotein(a), an LDL-like particle which is insensitive toward dietary interventions. We now experimentally studied the influence of coffee diterpenes on lipoprotein(a) levels. DESIGN: Four randomised controlled trials. SUBJECTS: Healthy, normolipidemic volunteers. INTERVENTIONS: Coffee, coffee oil, and pure diterpenes for 4-24 weeks. MAIN OUTCOME MEASURES: The circulating level of lipoprotein(a). RESULTS: In 22 subjects drinking five to six strong cups of cafetiere coffee per day, the median fall in lipoprotein(a) was 1.5 mg/dL after two months (P = 0.03), and 0.5 mg/dL after half a year (P > 0.05), relative to 24 filter coffee drinkers. Coffee oil doses equivalent to 10-20 cups of unfiltered coffee reduced lipoprotein(a) levels by up to 5.5 mg/dL (P < 0.05) in two separate trials (n = 12-16 per group). A purified mixture of cafestol and kahweol, as well as cafestol alone, were also effective in reducing Lp(a) levels (n = 10). Averaged over the four trials, each 10 mg/d of cafestol (plus kahweol)--the amount present in two to three cups of cafetiere coffee--decreased Lp(a) levels by 0.5 mg/dL or 4% from baseline values after four weeks (n = 63). CONCLUSIONS: Coffee diterpenes are among the few dietary exceptions shown to influence serum lipoprotein(a) levels. However, the Lp(a)-reducing potency of coffee diterpenes may subside in the long run, and their adverse side effects preclude their use as lipoprotein(a)-reducing agents.

Adult↗

PubMed1997

Effects of discontinuing coffee intake on iron status of iron-deficient Guatemalan toddlers: a randomized intervention study.

Coffee is one of the first liquids given to infants in Guatemala. To evaluate whether this practice has an adverse effect on iron status, 160 children 12-24 mo of age who had received coffee for > or = 2 mo and had at least one indicator of iron deficiency were stratified by initial hemoglobin concentration (anemic, or nonanemic, ie, hemoglobin > or = 105 g/L) and randomly assigned to a control (continuation of coffee; coffee) or intervention (provided with a substitute consisting of sugar and coloring; substitute) group for 5 mo. Anemic children were provided with iron supplements for 2-3 mo. Hematologic and anthropometric measurements were made before and after the intervention and dietary and morbidity data were collected every 2 wk. A total of 139 children completed the study: 45 coffee, nonanemic; 56 substitute, nonanemic; 19 coffee, anemic; and 19 substitute, anemic. Compliance with the procedures was good: median coffee intake was 891 mL/wk in the coffee group compared with 18 mL/wk in the substitute group (P = 0.0001). There was no significant effect of discontinuing coffee consumption on changes in hemoglobin, hematocrit, ratio of zinc protoporphyrin to heme or plasma iron, zinc or copper in either nonanemic or anemic children, or plasma ferritin in children who did not take iron supplements. In children who took iron supplements, change in plasma ferritin was significantly greater in the substitute group than in the coffee group (106% compared with 1%, P < 0.05). This implies that coffee interferes with the utilization of supplemental iron. It is likely that the amount and strength of coffee consumed by Guatemalan toddlers are too low to significantly affect the other indexes of iron status.

Anemia↗

PubMed2006

Coffee, diabetes, and weight control.

Several prospective epidemiologic studies over the past 4 y concluded that ingestion of caffeinated and decaffeinated coffee can reduce the risk of diabetes. This finding is at odds with the results of trials in humans showing that glucose tolerance is reduced shortly after ingestion of caffeine or caffeinated coffee and suggesting that coffee consumption could increase the risk of diabetes. This review discusses epidemiologic and laboratory studies of the effects of coffee and its constituents, with a focus on diabetes risk. Weight loss may be an explanatory factor, because one prospective epidemiologic study found that consumption of coffee was followed by lower diabetes risk but only in participants who had lost weight. A second such study found that both caffeine and coffee intakes were modestly and inversely associated with weight gain. It is possible that caffeine and other constituents of coffee, such as chlorogenic acid and quinides, are involved in causing weight loss. Caffeine and caffeinated coffee have been shown to acutely increase blood pressure and thereby to pose a health threat to persons with cardiovascular disease risk. One short-term study found that ground decaffeinated coffee did not increase blood pressure. Decaffeinated coffee, therefore, may be the type of coffee that can safely help persons decrease diabetes risk. However, the ability of decaffeinated coffee to achieve these effects is based on a limited number of studies, and the underlying biological mechanisms have yet to be elucidated.

Animals↗

PubMed1995

Coffee oil consumption does not affect serum cholesterol in rhesus and cebus monkeys.

Oil from coffee beans contains the diterpenes cafestol and kahweol, which greatly elevate cholesterol in humans. Consumption of 0.03 g coffee oil (0.86 mg cafestol and 1.04 mg kahweol)/kg body wt raised serum cholesterol by 1.27 mmol/L in volunteers. We fed coffee oil from this same batch to cebus and rhesus monkeys. Two groups of eight cebus monkeys were fed a purified diet containing 0.5% coffee oil or placebo oil (sunflower plus palm oil, 3:2, wt/wt) for 2 x seven and a half weeks in a crossover design. The daily intake of the coffee oil was 0.18 g (5.13 mg cafestol and 6.21 mg kahweol)/kg body wt, or sixfold that in the human study. Coffee oil did not affect plasma cholesterol or triglyceride concentrations compared with the placebo oil. Two groups of three rhesus monkeys were fed a commercial diet containing either 0.5% coffee oil or 0.5% placebo oil for 2 x 6 wk in a crossover design. The daily intake of coffee oil was 0.20 g (5.70 mg cafestol and 6.90 mg kahweol)/kg body wt. Again, there was no effect of coffee oil on plasma cholesterol or triglyceride concentrations. Contrary to the findings in human studies, coffee oil had no impact on plasma alanine aminotransferase activity in nonhuman primates. The cholesterol-raising effect of diterpenes from coffee oil, present in boiled coffee, seems to be specific for human primates.

Alanine Transaminase↗

PubMed1995

Interactive effect of cigarettes and coffee on daytime systolic blood pressure in patients with mild essential hypertension. HARVEST Study Group (Italy). Hypertension Ambulatory Recording VEnetia STudy.

OBJECTIVE: To test the hypothesis that moderate smoking (fewer than 20 cigarettes/day) and coffee consumption have an interactive effect on ambulatory blood pressure. DESIGN: A case-control study. SETTING: Patients in the multicentre Hypertension Ambulatory Venetia Study, northeastern Italy. SUBJECTS: Six hundred and forty-three men and 244 women with borderline-to-mild status (non-smokers versus smokers) and their habitual consumption of coffee (0, 1-3, or 4+ cups/day). MAIN OUTCOME MEASURES: Office blood pressure, ambulatory blood pressure, urinary adrenaline and noradrenaline levels according to smoking status, coffee consumption and their interaction. RESULTS: In the men, daytime systolic blood pressure (SBP) was significantly higher in the smokers than in the non-smokers and in the coffee drinkers than in the others. Moreover, two-way analysis of covariance revealed a significant interaction between smoking status and coffee consumption: the daytime SBP in smokers who drank 4+ cups/day of coffee was 6.0 mmHg higher than that of non-smokers who abstained from coffee. Conversely, office blood pressure was lower in the smokers than in the non-smokers and was similar in the coffee drinkers and the others. Coffee consumption had a significant effect on urinary adrenaline. Similar results were obtained in the women. CONCLUSIONS: In contrast with what is shown by office blood pressure measurement, moderate smokers and coffee drinkers with mild hypertension have significantly higher daytime SBP levels than non-smokers and those who do not drink coffee. Cigarettes and coffee have an interactive effect on daytime SBP in young patients, with mild essential hypertension.

Adolescent↗

PubMed1998

Is coffee a colonic stimulant?

BACKGROUND: It is unclear if ingestion of coffee affects colonic function and if this effect is due to its caffeine content. We investigated the effects of coffee on colonic motor activity in healthy humans. METHODS: We performed ambulatory colonic manometry by placing a six-sensor solid-state probe up to the mid-transverse colon in 12 healthy subjects. The following day, over a 10 h period, subjects received four stimuli: 240 ml of three drinks at 45 degrees C in random order: black Colombian coffee (150 mg caffeine), decaffeinated coffee or water and 1000 kcal meal. We analyzed the effects of each stimulant on colonic motor responses. RESULTS: Caffeinated coffee, decaffeinated coffee and meal induced more activity in the colon with a greater area under the curve of pressure waves (P < 0.01) and a greater number of propagated contractions (P < 0.05) when compared with water. Caffeinated coffee, decaffeinated coffee and meal induced greater (P < 0.05) motor activity in the transverse/descending colon when compared with the rectosigmoid colon. The effects of decaffeinated coffee on colonic motility were not significantly different from those of water or caffeinated coffee and were lower (P < 0.05) than that of a meal. CONCLUSION: Caffeinated coffee stimulates colonic motor activity. Its magnitude is similar to a meal, 60% stronger than water and 23% stronger than decaffeinated coffee.

Adult↗

PubMed1991

Coffee drinking and blood cholesterol--effects of brewing method, food intake and life style.

The strongest correlations between coffee consumption and serum cholesterol levels have been found in countries where people drink coffee brewed by mixing coffee grounds directly in boiling water (boiled coffee). In the present study of a population-based sample of 1625 middle-aged subjects (the Northern Sweden MONICA Study), approximately 50% of the participants were drinking boiled coffee, and 50% were drinking filtered coffee. Consumers of boiled coffee had significantly higher serum cholesterol levels than consumers of filtered coffee. Subjects who drank boiled coffee reported a higher intake of fat. A linear multiple regression analysis with serum cholesterol as the dependent variable confirmed that boiled coffee was an important independent determinant of cholesterol levels. We conclude that subjects who drink boiled coffee have higher serum cholesterol levels than those who drink filtered coffee, and that the most likely explanation for this finding lies in the type of brewing method.

Adult↗

PubMed2005

Acute coffee ingestion does not affect LDL cholesterol level.

BACKGROUND: Although patients are instructed to abstain from food before having blood drawn for lipid analysis, many still drink coffee in the morning. It is unknown whether coffee consumed prior to drawing blood samples will impact fasting serum lipids. OBJECTIVE: To determine whether a single 6-oz cup of coffee with or without the addition of nondairy creamer and sugar will significantly affect fasting plasma lipid profiles. METHODS: This was a prospective, open-label, randomized crossover study. At the first of 2 visits, blood was drawn to measure initial fasting lipid panels, and participants were randomized to drink 6 oz of black coffee or coffee with nondairy creamer and sugar. Within 30-60 minutes of coffee consumption, blood was drawn for follow-up lipid panels. The procedure was repeated at the second visit, except the participants were crossed over to receive the alternate coffee preparation. RESULTS: Forty participants (26 men; age [mean +/- SD] 45 +/- 15 y) were enrolled. Total cholesterol (TC) increased from 188.2 +/- 38.1 to 191.3 +/- 39.9 mg/dL (p = 0.019) and high-density lipoprotein cholesterol (HDL-C) increased from 43.2 +/- 12.3 to 44.8 +/- 12.9 mg/dL (p < 0.001) after consumption of black coffee. Triglycerides decreased from 145.6 +/- 123.7 to 136.3 +/- 107.1 mg/dL (p = 0.014) after consumption of coffee with nondairy creamer and sugar. Changes in other lipid parameters, such as low-density lipoprotein cholesterol in either group, were not statistically significant. CONCLUSIONS: A single cup of coffee consumed within one hour before drawing blood resulted in statistically, but not clinically, significant differences in TC and HDL-C (black coffee) and triglycerides (coffee with creamer and sugar).

Adult↗

PubMed1990

Clustering of atherogenic behaviors in coffee drinkers.

We studied the clustering of coffee consumption and selected atherogenic behaviors in older adults living in a southern California community. Men were somewhat more likely to drink caffeinated coffee while women were more likely to drink decaffeinated coffee. In men, but not women, caffeinated coffee drinking decreased with age and decaffeinated coffee drinking increased. Caffeinated coffee drinkers drank more alcohol, consumed more dietary saturated fats and cholesterol, were more likely to be current smokers and less likely to be current exercisers than were non-coffee drinkers. Smoking and exercise also showed a dose-response relationship to the amount of caffeinated coffee consumed. Risk factor levels among drinkers of decaffeinated coffee were more like those of caffeinated coffee than non-drinkers. These data illustrate the clustering of atherogenic behaviors with coffee drinking and highlight their potential importance in interpreting the growing body of literature about coffee and health.

Age Factors↗

PubMed2002

[Determination of chlorinated hydrocarbons in coffee beans].

Chlorinated hydrocarbons (gamma-HCH, DDT and their analogous metabolites) were determined in coffee beans. Four sorts of green coffee beans and 18 sorts of burnt coffee beans were used in the research. The method was based on extraction of fat and its destruction with concentrated sulphuric acid. Chlorinated hydrocarbons were extracted with n-hexane, separated and quantitatively determined by gas chromatography. The presence of chlorinated hydrocarbons was detected in green coffee beans and, in smaller quantities, in burnt coffee beans. The concentration of chlorinated hydrocarbons was lower in medium and darkly burnt coffee beans than lightly burnt coffee. The level of DDT and its metabolites in final product decreased after coffee burning at higher temperatures. After brewing the grind coffee beans the remains of chlorinated hydrocarbons were detected in coffee-grounds at concentration to those found in coffee beans. Drinking of natural coffee does not influence an increase of intake the chlorinated hydrocarbons by human beings.

Coffee↗

PubMed2005

Coffee consumption and risk of type 2 diabetes: a systematic review.

CONTEXT: Emerging epidemiological evidence suggests that higher coffee consumption may reduce the risk of type 2 diabetes. OBJECTIVE: To examine the association between habitual coffee consumption and risk of type 2 diabetes and related outcomes. DATA SOURCES AND STUDY SELECTION: We searched MEDLINE through January 2005 and examined the reference lists of the retrieved articles. Because this review focuses on studies of habitual coffee consumption and risk of type 2 diabetes, we excluded studies of type 1 diabetes, animal studies, and studies of short-term exposure to coffee or caffeine, leaving 15 epidemiological studies (cohort or cross-sectional). DATA EXTRACTION: Information on study design, participant characteristics, measurement of coffee consumption and outcomes, adjustment for potential confounders, and estimates of associations was abstracted independently by 2 investigators. DATA SYNTHESIS: We identified 9 cohort studies of coffee consumption and risk of type 2 diabetes, including 193 473 participants and 8394 incident cases of type 2 diabetes, and calculated summary relative risks (RRs) using a random-effects model. The RR of type 2 diabetes was 0.65 (95% confidence interval [CI], 0.54-0.78) for the highest (>or=6 or >or=7 cups per day) and 0.72 (95% CI, 0.62-0.83) for the second highest (4-6 cups per day) category of coffee consumption compared with the lowest consumption category (0 or <or=2 cups per day). These associations did not differ substantially by sex, obesity, or region (United States and Europe). In the cross-sectional studies conducted in northern Europe, southern Europe, and Japan, higher coffee consumption was consistently associated with a lower prevalence of newly detected hyperglycemia, particularly postprandial hyperglycemia. CONCLUSIONS: This systematic review supports the hypothesis that habitual coffee consumption is associated with a substantially lower risk of type 2 diabetes. Longer-term intervention studies of coffee consumption and glucose metabolism are warranted to examine the mechanisms underlying the relationship between coffee consumption and type 2 diabetes.

Coffee↗

PubMed1988

Study of the causes of direct-acting mutagenicity in coffee and tea using the Ara test in Salmonella typhimurium.

The mutagenic activities of 6 of the chemicals identified in coffee solutions were assayed with the Salmonella Ara test, under experimental conditions optimized for coffee mutagenicity. Caffeine was the only non-mutagenic compound. Among the other 5 chemicals, hydrogen peroxide was the strongest mutagen and chlorogenic acid the weakest; methylglyoxal, glyoxal and caffeic acid exhibited intermediate mutagenicities. The minimal mutagenic doses of these components correlated negatively with their relative concentrations in coffee. It was concluded that chlorogenic acid, caffeic acid, glyoxal and methylglyoxal cannot contribute alone to the mutagenicity of coffee in the Ara test, since their minimal mutagenic concentrations were much higher than their respective levels in the coffee samples assayed. By contrast, 40-60% of the mutagenic activity in coffee and also in tea could be attributed to their H2O2 contents. Catalase abolished more than 95% of the mutagenic activity of coffee, as detected by the Ara test. A similar sensitivity to catalase has been reported by other authors in relation to the coffee mutagenicity identified by the Salmonella His test. Nevertheless, the results presented in this paper suggest that the Ara forward and the His reverse mutation tests are sensitive to the mutagenicity of different constituents in coffee solutions. We propose that the His test, sensitive at high coffee doses, mainly recognizes the mutagenicity of methylglyoxal, whilst the Ara test, sensitive at low coffee doses, mainly detects the mutagenic activity of hydrogen peroxide. The data reported also suggest that the direct-acting mutagenicity(ies) detected by the Ara test in tea solutions is (are) based on similar, if not identical, mechanisms.

Caffeic Acids↗

PubMed1986

Investigation of coffee in Drosophila genotoxicity tests.

Two preparations of coffee (instant coffee and freeze-dried home-brew coffee) were tested in different mutagenicity assays in germ cells as well as in somatic cells of Drosophila melanogaster. The three end-points assayed in germ cells were sex-linked recessive lethals (mainly gene mutations and small chromosome aberrations), dominant lethals (cytotoxic effects as well as genotoxic effects) and sex-chromosome losses (chromosome breakage and non-disjunction). The aqueous coffee solutions were fed either to adult male flies for 3 days or to growing larvae during the whole larval development. Treated males were crossed with appropriately marked females, and the different genetic end-points were analysed in the F1 or F2 generation. The test concentrations (instant coffee 4% (w/v), home-brew coffee 3%) were acutely toxic in adult males (killing approximately 75 and 90% of the exposed flies, respectively). No increase in deaths was caused in larvae by the same concentrations. Only cytotoxic effects were observed in the test for dominant lethals. No conclusive genotoxic effects could be detected in any of the three germ cell assays. The coffee preparations were also tested for induction of mutation and mitotic recombination in somatic cells of the wing imaginal disc. Larvae trans-heterozygous for two recessive wing hair markers were fed high concentrations of the coffees for varying periods of time. Wings of surviving adult flies were analysed for mosaic spots. Twin spots exhibiting both mutant phenotypes are produced by mitotic recombination; single spots showing one or the other phenotype are the result of somatic mutation, such as gene mutation or deletion, or of mitotic recombination. Both coffees had weak effects on normal (repair-proficient) cells as well as on excision repair-defective cells in this assay. Additional experiments with pure caffeine and decaffeinated coffee show that these weak effects in somatic cells were most probably caused by the caffeine present in the two coffees.

Animals↗

PubMed1993

Decaffeinated coffee and acute myocardial infarction. A case-control study in Italian women.

The relationship between consumption of decaffeinated coffee and acute myocardial infarction was analyzed in a case-control study conducted in Italy between 1983 and 1992. Case patients were 433 women with acute myocardial infarction, aged 24 to 69 years (median age, 52 years), and control subjects included 869 women in hospital for a wide spectrum of acute conditions, other than cardiovascular, neoplastic, digestive, and hormone-related diseases or conditions associated with long-term modification of diet. Regular use of decaffeinated coffee was reported by 11% of the case patients and 7% of the control subjects. Compared with women who did not drink decaffeinated coffee, the relative risk (RR) was 1.3 (95% confidence interval (CI), 0.8 to 2.2) for one cup/d and 2.1 (95% CI, 1.1 to 3.9) for 2 or more cups (chi 2(1) for trend = 5.62, P = 0.02). The estimates were somewhat higher after allowance for education, marital status, body mass index, and smoking status (RR for > or = 2 cups of decaffeinated coffee per day, 2.5; 95% CI, 1.2 to 4.9), and somewhat lower after further allowance for diabetes, hypertension, and hyperlipidemia (RR, 1.7; 95% CI, 0.8 to 3.6). There was no association between duration of use of decaffeinated coffee and infarction risk. The relationship between decaffeinated coffee and infarction was consistent across strata of age, education, smoking, and history of hyperlipidemia. Thus, a relationship of marginal significance was observed in this study between decaffeinated coffee and myocardial infarction, of similar magnitude to that described for caffeinated coffee. This indicates that (i) caffeine is unlikely to be a relevant factor in any potential coffee-myocardial infarction relationship, and (ii) shifting from caffeinated to decaffeinated coffee is unjustified in order to reduce any possible coffee-related infarction risk.

Adult↗

PubMed2005

Removal of lead ions in drinking water by coffee grounds as vegetable biomass.

In an attempt to reuse food waste for useful purposes, we investigated the possibility of using coffee grounds to remove lead ions from drinking water. We studied the lead ion adsorption characteristics of coffee beans and grounds by measuring their fat and protein content, adsorption isotherms for lead ions, and adsorption rates for lead ions. The number of lead ions adsorbed by coffee grounds did not depend on the kind of coffee beans or the temperature at which adsorption tests were performed. The rate of lead ion adsorption by coffee grounds was directly proportional to the amount of coffee grounds added to the solution. When coffee grounds were degreased or boiled, the number of lead ions decreased. When proteins contained in coffee grounds were denatured, the lead ion adsorption was considerably reduced. The lead ion adsorption capacity of coffee grounds decreased with increased concentration of perchloric acid used for treating them and disappeared with 10% perchloric acid. The experiments demonstrated that proteins contained in coffee beans depend upon the adsorption of lead ion. The present study gave an affirmative answer to the possibility of using coffee grounds, an abundant food waste, for removing lead ions from drinking water.

Adsorption↗

PubMed2004

Analysis of coffee for the presence of acrylamide by LC-MS/MS.

A variety of popular instant, ground, and brewed coffees were analyzed using a modified liquid chromatography-tandem mass spectrometry (LC-MS/MS) method specifically developed for the determination of acrylamide in foods. Coffee test portions were spiked with 13C3-labeled acrylamide as an internal standard prior to their extraction and cleanup. Ground coffees (1 g) and instant coffees (0.5 g) were extracted by shaking with 9 mL of water for 20 min. Brewed coffee test portions (9 mL) were taken through the cleanup procedure without further dilution with extraction solvent. Coffee test portions were cleaned up by passing 1.5 mL first through an Oasis HLB (hydrophilic/lipophilic copolymer sorbent) solid phase extraction (SPE) cartridge and then a Bond Elut-Accucat (cation and anion exchange sorbent) SPE cartridge. The cleaned up extracts were analyzed by positive ion electrospray LC-MS/MS. The MS/MS data was used to detect, confirm, and quantitate acrylamide. The limit of quantitation of the method was 10 ng/g for ground and instant coffees and 1.0 ng/mL for brewed coffee. The levels of acrylamide ranged from 45 to 374 ng/g in unbrewed coffee grounds, from 172 to 539 ng/g in instant coffee crystals, and from 6 to 16 ng/mL in brewed coffee.

Acrylamide↗

PubMed2003

Association of boiled and filtered coffee with incidence of first nonfatal myocardial infarction: the SHEEP and the VHEEP study.

OBJECTIVES: To evaluate the influence of consumption of filtered and boiled coffee, on the incidence of first nonfatal myocardial infarction. DESIGN: Population-based case-control study. SETTING AND SUBJECTS: The study base consisted of the population 45-65/70 years-old in two Swedish counties, Stockholm and Västernorrland, 1992/93-94. In all, 1943 cases of first nonfatal myocardial infarction were identified. For each case one control was selected from the study base concurrently with disease incidence by matching the sex, age and place of residence of the case. Information about coffee consumption and other factors was obtained by mailed questionnaire and a medical examination. The participation rate was 85% amongst cases and 74% amongst controls. RESULTS: Men with a reported consumption of 7-9 dL filtered coffee per day showed an increased incidence of first myocardial infarction compared with consumers of 3 dL day-1 or less (RR: 1.32; 95% CI: 1.03-1.70). A consumption of at least 10 dL day-1 was associated with an RR of 1.93 (95% CI: 1.42-2.63) for filtered and 2.20 (95% CI: 1.17-4.15) for boiled coffee. Amongst women, no clear association was seen between consumption of filtered coffee and myocardial infarction but consumption of boiled coffee tended to be related to an increased incidence. Comparing subjects drinking boiled coffee with those drinking filtered coffee and adjusting for the amount consumed gave an increased incidence for boiled coffee amongst both men (RR: 1.41; 95% CI: 1.07-1.80) and women (RR: 1.63; 95% CI: 1.04-2.56). CONCLUSIONS: Consumption of boiled coffee appears to increase the incidence of first nonfatal myocardial infarction. This increased incidence is consistent with randomized trials showing an adverse impact of boiled coffee on blood lipids.

Aged↗

PubMed1986

Coffee consumption and the incidence of coronary heart disease.

We conducted a prospective investigation of the effect of coffee consumption on coronary heart disease in 1130 male medical students who were followed for 19 to 35 years. Changes in coffee consumption and cigarette smoking during follow-up were examined in relation to the incidence of clinically evident coronary disease in comparisons of three measures of coffee intake--base-line intake, average intake, and most recent intake reported before the manifestation of coronary disease. Clinical evidence of coronary disease included myocardial infarction, angina, and sudden cardiac death. In separate analyses for each measure of coffee intake, the relative risks for men drinking five or more cups of coffee per day, as compared with nondrinkers, were approximately 2.80 for all three measures in the univariate analyses (maximum width of 95 percent confidence intervals, 1.27 to 6.51). After adjustment for age, current smoking, hypertension status, and base-line level of serum cholesterol, the estimated relative risk for men drinking five or more cups of coffee per day (using the most recent coffee intake measure), as compared with those drinking none, was 2.49 (maximum width of 95 percent confidence interval, 1.08 to 5.77). The association between coffee and coronary disease was strongest when the time between the reports of coffee intake and the coronary event was shortest. These findings support an independent, dose-responsive association of coffee consumption with clinically evident coronary heart disease, which is consistent with a twofold to threefold elevation in risk among heavy coffee drinkers.

Adult↗