Cholesterol-elevating substances found in coffee from machines at work
Coffee is a staple in many workplaces, providing employees with a much-needed boost of energy throughout the day. However, a new study led by researchers at Uppsala University and Chalmers University of Technology has revealed that coffee from most workplace machines contains high levels of cholesterol-elevating substances. This is in stark contrast to coffee made in regular paper filter coffee makers, which filter out most of these harmful substances.
The study, published in the journal Nutrition, Metabolism & Cardiovascular Diseases, aimed to investigate the content of cholesterol-elevating substances in coffee from different types of machines commonly found in workplaces. The researchers studied fourteen coffee machines and found that the levels of these substances were significantly higher in coffee from these machines compared to regular drip-filter coffee makers.
Lead researcher David Iggman explains, “The filtering process is crucial for the presence of these cholesterol-elevating substances in coffee. Not all coffee machines are able to filter them out effectively, leading to varying concentrations of these substances over time.”
It is well-known that boiled coffee in a pot contains high levels of the diterpenes cafestol and kahweol, which are the worst of the cholesterol-elevating substances. The Nordic nutritional recommendations advise against consuming boiled coffee due to these harmful substances. On the other hand, drip-filter coffee makers with paper filters are able to almost completely filter out these substances, making them a safer choice for coffee drinkers.
The researchers analyzed coffee samples from the workplace machines on multiple occasions and found significant variations in the levels of cafestol and kahweol. The most common type of coffee machine, known as a brewing machine, produced coffee with the highest concentrations of these diterpenes. Other methods such as percolator, espresso, French press, and boiled coffee poured through a fabric filter also contained high levels of these substances.
Iggman emphasizes the importance of choosing well-filtered coffee, such as drip-filter coffee, to reduce the intake of cholesterol-elevating substances. For individuals who consume a lot of coffee daily, this choice can have a significant impact on their LDL cholesterol levels and overall cardiovascular health.
The study tested 14 machines, including brewing machines and liquid-model machines, using five common brands of ground coffee. The researchers also compared the results with other coffee-making methods and found that well-filtered coffee was the preferred option for reducing the intake of harmful substances.
In conclusion, the study highlights the importance of choosing the right coffee-making method to minimize the intake of cholesterol-elevating substances. By opting for well-filtered coffee, individuals can enjoy their daily cup of joe without compromising their cardiovascular health.
