Stockholm, Sweden – A recent study conducted by researchers at Uppsala University in Sweden has revealed that the coffee we consume daily could have an impact on our cholesterol levels. The study found that compounds known as diterpenes, specifically cafestol and kahweol, found in coffee can elevate levels of ‘bad’ cholesterol in the blood, increasing the risk of cardiovascular disease.
The researchers analyzed the levels of diterpenes in coffee made from various common coffee machines and brewing techniques. They discovered that brewing coffee through boiling, like in a traditional pot, resulted in the highest levels of diterpenes. However, the research also showed that filtering the coffee can effectively reduce these levels, making it a simple solution to mitigate the cholesterol-elevating properties of the substances.
The study also compared coffee brewed from different methods, including drip-brew, percolator, French press, and boiled coffee. It was found that manual brewing methods generally produced lower diterpene levels compared to machine-brewed coffee, indicating that the filtering process plays a crucial role in reducing the presence of harmful substances.
Coauthor of the study, David Iggman, emphasized the importance of filtering coffee to lower diterpene levels, stating that switching to paper-filtered coffee could significantly reduce LDL cholesterol levels and subsequently decrease the risk of cardiovascular disease. The research illustrated that for individuals consuming three cups of coffee per day, switching to a well-filtered brew could lead to substantial health benefits over time.
The study, published in the journal Nutrition, Metabolism and Cardiovascular Diseases, acknowledged certain limitations such as small sample sizes and unaccounted variables. Despite these limitations, the findings contribute to the ongoing research on the health effects of coffee consumption, shedding light on the potential impact of brewing methods on cholesterol levels and cardiovascular health.