High cholesterol: Nutritionist reveals top prevention tips
We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info
Cholesterol can be broken down into several subgroups identified by the protein types. Among the most damaging forms is low-density lipoprotein (LDL), which builds up inside the arterial walls and hampers blood flow. Many factors can increase LDL cholesterol, including two antioxidants found in coffee. In fact, some studies have observed increases in cholesterol within hours of consuming a brew.
These effects were observed during a study of 40 people probing the effects of coffee on blood lipid profiles.
Writing in the Annals of Pharmacotherapy, the researchers noted: “At the first of two visits, blood was drawn to measure initial fasting lipid panels, and participants were randomised to drink six oz of black coffee or coffee with non-dairy creamer and sugar.
“Within 30 to 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.”
The conclusion of the study was that a “single cup of coffee consumed within one hour before drawing blood results in statistically, but not clinically significant difference in total cholesterol and HDL cholesterol and triglycerides.”
A more recent study, conducted in 2016, argued that the effects of coffee were likely to depend on the types of coffee and the gender of the person drinking it.
Its authors stated that coffee raised serum cholesterol because of its diterpenes, cafestol and kahweol.
These diterpenes are known to suppress the body’s production of substances involved in cholesterol breakdown, causing levels to rise.
What’s more, the diterpenes found in coffee, particularly affect total cholesterol levels and LDL cholesterol levels.
Research published in the Journal of Food Science Technology assess which coffee contains the highest amounts of diterpenes.
The study found that boiled coffee had the highest diterpenes esters content, while filtered and instant brews had the lowest concentrations.
This type of brew happens to contain substantial amounts of the diterpenes cafestol and kahweol, which comprise 10 to 15 percent of the lipid fraction of roasted coffee beans.
The Journal of Nutrition states: “Cafestole, and to a lesser extent kahweol, have been shown to increase total cholesterol, low-density lipoprotein cholesterol and triglyceride concentrations, without substantial effects on HDL cholesterol concentrations.
“It has been shown that the different coffee preparation and brewing methods affect the concentration of cafestol and kahweol compounds present in the final brew.
“The study revealed that drip-filtered coffee, commonly consumed in Europe, has negligible amounts of the cafestol and kahweol.
This is why, the researchers believe, it had little to no effect on blood lipid concentrations.
What’s more, it appeared that the caffeine concentration of coffee had little to no effect on diterpene levels.
It is worth mentioning that not diterpenes are not entirely bad for cardiovascular health.
In fact, a great number of studies have uncovered more desirable effects attributed to diterpenes esters, with potential benefits found for diabetes.
They have also proven useful in preventing cancer by blocking the activation of carcinogens and improving liver detoxification.
The negative effects of diterpenes on cholesterol tend to occur after consuming five to eight cups of boiled coffee.
Source: Read Full Article