Coffee Improve Cholesterol Levels? - Coffee does not contain cholesterol, but contain substances that increase cholesterol, especially diterpenes cafestol and natural kahweol. Cafestol are substances that trigger the most powerful cholesterol in our diet. Research shows that the addition of 10 mg cafestol per day for 4 weeks increased total cholesterol 0.13 mmol/l. With an average blood cholesterol 5.5 mmol/l then there is an increase of about 2%. The increase is mainly the bad cholesterol (LDL), while the good cholesterol (HDL) remained constant. Effect of increasing cholesterol is temporary: after stopping drinking coffee cholesterol is back to normal.
Number of cafestol in coffee is highly dependent on the preparation method and the type of coffee. When preparing coffee with filtered, such as filter paper, cafestol and kahweol largely filtered. A cup of filter coffee contains an average of only 0.1 mg cafestol. In fact, the coffee brewed (prepared by pouring ground coffee into boiling water without filtration) containing 4-6 mg cafestol per cup. Instant coffee made from coffee concentrate the processing engine contains almost no diterpenes cafestol and no or little effect on cholesterol levels.
Turkish and Greek coffee contains cafestol and kahweol concentrations were relatively high (4-5 mg cafestol per cup). Arabica coffee beans contain more cafestol than Robusta beans. There is no impact to switch to decaffeinated coffee because caffeine has no effect on cholesterol levels. In fact, according to 2005 research by the U.S. National Institutes of Health, decaf drinkers (average of 6 cups a day for 3 months) has the bad cholesterol (LDL) is slightly lower compared to those who do not or rarely drink coffee.
Theoretically, it is known that an increase in cholesterol (total) of 1% may increase the risk of heart disease by 2%. Someone who consumed 10 mg cafestol per day (about 3 cups of coffee or 5-6 cups of brewed coffee filter), his cholesterol rose by 2% to 4% higher risk of heart disease. If we assume that 8% of heart disease before age 65, the risk of heavy coffee drinkers was 8.32% (104% x 8%). For patients with diabetes who have a 40% risk of a heart attack before the birthday-70 means the heavy coffee drinkers the risk increased to 41.6% (104% x 40%). The increase in risk from drinking coffee is of course smaller than, for example, eating foods rich in saturated fats.
However, this is a theoretical calculation which so far can not be proved by direct link between daily coffee consumption and increased risk of cardiovascular disease or prognosis after a heart attack. Conversely, some studies have shown a lower risk of death from cardiovascular disease in coffee drinkers. Chances are, the antioxidants in coffee may inhibit inflammation and reduce the risk of heart disease. There is also evidence that type 2 diabetes - a major risk factor for cardiovascular disease - is less common in regular coffee drinkers.
Drinking coffee to 4 or 5 cups a day did not increase the risk of heart disease in healthy people. However, patients with lipid metabolism disorders or people with high cholesterol levels should not be too much to drink black coffee and replace it with a coffee filter or instant.
Credit photo: dlajholt
Number of cafestol in coffee is highly dependent on the preparation method and the type of coffee. When preparing coffee with filtered, such as filter paper, cafestol and kahweol largely filtered. A cup of filter coffee contains an average of only 0.1 mg cafestol. In fact, the coffee brewed (prepared by pouring ground coffee into boiling water without filtration) containing 4-6 mg cafestol per cup. Instant coffee made from coffee concentrate the processing engine contains almost no diterpenes cafestol and no or little effect on cholesterol levels.
Turkish and Greek coffee contains cafestol and kahweol concentrations were relatively high (4-5 mg cafestol per cup). Arabica coffee beans contain more cafestol than Robusta beans. There is no impact to switch to decaffeinated coffee because caffeine has no effect on cholesterol levels. In fact, according to 2005 research by the U.S. National Institutes of Health, decaf drinkers (average of 6 cups a day for 3 months) has the bad cholesterol (LDL) is slightly lower compared to those who do not or rarely drink coffee.
Theoretically, it is known that an increase in cholesterol (total) of 1% may increase the risk of heart disease by 2%. Someone who consumed 10 mg cafestol per day (about 3 cups of coffee or 5-6 cups of brewed coffee filter), his cholesterol rose by 2% to 4% higher risk of heart disease. If we assume that 8% of heart disease before age 65, the risk of heavy coffee drinkers was 8.32% (104% x 8%). For patients with diabetes who have a 40% risk of a heart attack before the birthday-70 means the heavy coffee drinkers the risk increased to 41.6% (104% x 40%). The increase in risk from drinking coffee is of course smaller than, for example, eating foods rich in saturated fats.
However, this is a theoretical calculation which so far can not be proved by direct link between daily coffee consumption and increased risk of cardiovascular disease or prognosis after a heart attack. Conversely, some studies have shown a lower risk of death from cardiovascular disease in coffee drinkers. Chances are, the antioxidants in coffee may inhibit inflammation and reduce the risk of heart disease. There is also evidence that type 2 diabetes - a major risk factor for cardiovascular disease - is less common in regular coffee drinkers.
Drinking coffee to 4 or 5 cups a day did not increase the risk of heart disease in healthy people. However, patients with lipid metabolism disorders or people with high cholesterol levels should not be too much to drink black coffee and replace it with a coffee filter or instant.
Credit photo: dlajholt
