Coffee

Abstract

Until 1990 medical interest in coffee focussed on the (fairly mild) pharmacological properties of its caffeine content. Epidemiological studies produced different results on whether coffee increased CHD or serum cholesterol. Two meta-analyses (misleadingly) demonstrated no relationship. Between 1985 and 1989 Nordic and Dutch workers found that boiled coffee raises serum cholesterol but not if it is filtered (caffeine passes through the filter). Katan’s group concentrated the thin lipid supernatant of boiled coffee in large scale food equipment. When fed to volunteers it raised serum cholesterol. In 1994 Katan and a group in Germany showed independently it is two diterpenes in coffee lipid, cafestol and kahweol that raise LDL – and total cholesterol in human subjects. These diterpenes are removed when coffee is filtered and in the manufacture of instant coffee. Tea does not contribute to CHD risk. Years 1985, 1990, 1994.