Coffee consumption and human health - beneficial or detrimental? - Mechanisms for effects of coffee consumption on different risk factors for cardiovascular disease and type 2 diabetes mellitus

Abstract

Coffee is probably the most frequently ingested beverage worldwide. Especially Scandinavia has a high prevalence of coffee-drinkers, and they traditionally make their coffee by boiling ground coffee beans and water. Because of its consumption in most countries in the world, it is interesting, from both a public and a scientific perspective, to discuss its potential benefits or adverse aspects in relation to especially two main health problems, namely cardiovascular disease and type 2 diabetes mellitus. Epidemiological studies suggest that consumption of boiled coffee is associated with elevated risk for cardiovascular disease. This is mainly due to the two diterpenes identified in the lipid fraction of coffee grounds, cafestol and kahweol. These compounds promote increased plasma concentration of cholesterol in humans. Coffee is also a rich source of many other ingredients that may contribute to its biological activity, like heterocyclic compounds that exhibit strong antioxidant activity. Based on the literature reviewed, it is apparent that moderate daily filtered, coffee intake is not associated with any adverse effects on cardiovascular outcome. On the contrary, the data shows that coffee has a significant antioxidant activity, and may have an inverse association with the risk of type 2 diabetes mellitus.

Coffee and tea consumption and risk of type 2 diabetes

“…Another explanation could be residual confounding by unhealthy lifestyles in the categories of higher coffee consumption. In addition, it could be explained by higher intake of ingredients associated with increased risks of type 2 diabetes, such as kahweol and cafestol [31].…”

The effect of coffee consumption on serum lipids: a meta-analysis of randomized controlled trials

“…Caffeine has been shown to exhibit several biological effects, such as increased fat oxidation and mobilization of glycogen in muscle, increased lipolysis and decreased body fat. 27 Further confirmation is required in large prospective studies, especially RCTs.…”

“…29 Coffee oils, including cafestol and kahweol, increase the synthesis of cholesterol by decreasing excretion of bile acids and neutral sterols. 27 The lipid-raising effects of coffee drinking pose a possible threat to coronary health. In general, case-control studies have found high-coffee intakes to be associated with significantly increased risk of CHD.…”

Determination of Caffeine Content and Antioxidant Activity of Coffee

“…The name coffee is derived from the name of the province Keffa where shepherds from Abyssinia/Ethiopia discovered the coffee beans in the 6 th century [1]. Since then, coffee has become one of the most widely consumed beverages throughout the world [2] due to its pleasant taste [3], aroma [3], [4] stimulant effect [5] and health benefits [6].…”