Association between espresso coffee and serum total cholesterol: the Tromsø Study 2015–2016

Abstract

BackgroundCoffee raises serum cholesterol because of its diterpenes, cafestol and kahweol, and the effect varies by brewing method. Population-based research on espresso coffee’s impact on serum cholesterol is scarce. Our aim was to examine how various brewing methods, in particular espresso, were associated with serum total cholesterol (S-TC).MethodsWe used cross-sectional population data from the seventh survey of the Tromsø Study in Northern Norway (N=21 083, age ≥40 years). Multivariable linear regression was used to assess the association between S-TC as the dependent variable and each level of coffee consumption using 0 cups as the reference level, adjusting for relevant covariates and testing for sex differences.ResultsConsumption of 3–5 cups of espresso daily was significantly associated with increased S-TC (0.09 mmol/L, 95% CI 0.01 to 0.17 for women and 0.16 mmol/L, 95% CI 0.07 to 0.24 for men), compared with participants drinking 0 cups of espresso per day. Consumption of ≥6 cups of boiled/plunger coffee daily was also associated with increased S-TC (0.30 mmol/L, 95% CI 0.13 to 0.48 for women and 0.23 mmol/L, 95% CI 0.08 to 0.38 for men), compared with participants drinking 0 cups of boiled/plunger coffee. Consumption of ≥6 cups of filtered coffee daily was associated with 0.11 mmol/L (95% CI 0.03 to 0.19) higher S-TC levels for women but not for men. Instant coffee consumption had a significant linear trend but showed no dose–response relationship when excluding participants not drinking instant coffee. There were significant sex differences for all coffee types except boiled/plunger coffee.ConclusionEspresso coffee consumption was associated with increased S-TC with significantly stronger association for men compared with women. Boiled/plunger coffee was associated with increased S-TC in both sexes and with similar magnitude as shown in previous research. Filtered coffee was associated with a small increase in S-TC in women. Further research on espresso and S-TC is warranted.

Moderate or greater daily coffee consumption is associated with lower incidence of metabolic syndrome in Taiwanese militaries: results from the CHIEF cohort study

“…Although the previous findings for the effect of coffee consumption on lipids concentrations were inconsistent, some meta-analyses revealed a dose response association of coffee intake amounts with total cholesterol and LDL-C concentrations ( 38 , 39 ). Diterpenes in coffee and unfiltered coffee were found to raise these atherogenic cholesterols, particularly in individuals with baseline hyperlipidemia ( 39 , 40 ). Since total cholesterol and LDL-C were not a component of MetS, the incidence of MetS with moderate or more coffee intake in this study was not affected.…”

Reflections on my journey as editor-in-chief ofOpen Heart

“…Our achievements, including a notable initial impact factor of 2.7 and high Altmetric scores for many of our articles, like 947 for the 2022 Tromsø Study, highlight our global reach and influence. 2 This showcases the journal's global reach and relevance beyond just the academic community. It was especially nice to see engagement even by patients, possibly also facilitated by the accessibility of our articles.…”

The Association Between Cafestol and Cardiovascular Diseases: A Comprehensive Review

“…The impact of different coffee brewing methods and types on health outcomes remains an area of active investigation [29,43]. Epidemiological studies should consider the diversity of coffee brewing methods, such as espresso, filtered coffee, and instant coffee, which yield varying concentrations of cafestol and other bioactive compounds.…”

“…While some evidence suggested a potential protective effect of coffee against CVD, the overall findings were inconclusive due to the diverse effects of coffee's composition on human physiology. The role of coffee brewing methods further complicates the association between coffee consumption and cardiovascular risk [29]. Different brewing techniques yield varying concentrations of bioactive compounds, notably cafestol [30].…”