Cornelis Marilyn C, El-Sohemy Ahmed
Department of Nutritional Sciences, University of Toronto, Ontario, Canada.
Curr Opin Clin Nutr Metab Care. 2007 Nov;10(6):745-51. doi: 10.1097/MCO.0b013e3282f05d81.
This review summarizes and highlights recent advances in current knowledge of the relationship between coffee and caffeine consumption and risk of coronary heart disease. Potential mechanisms and genetic modifiers of this relationship are also discussed.
Studies examining the association between coffee consumption and coronary heart disease have been inconclusive. Coffee is a complex mixture of compounds that may have either beneficial or harmful effects on the cardiovascular system. Randomized controlled trials have confirmed the cholesterol-raising effect of diterpenes present in boiled coffee, which may contribute to the risk of coronary heart disease associated with unfiltered coffee consumption. A recent study examining the relationship between coffee and risk of myocardial infarction incorporated a genetic polymorphism associated with a slower rate of caffeine metabolism and provides strong evidence that caffeine also affects risk of coronary heart disease. Several studies have reported a protective effect of moderate coffee consumption, which suggests that coffee contains other compounds that may be beneficial.
Diterpenes present in unfiltered coffee and caffeine each appear to increase risk of coronary heart disease. A lower risk of coronary heart disease among moderate coffee drinkers might be due to antioxidants found in coffee.
本综述总结并强调了近期关于咖啡和咖啡因摄入与冠心病风险之间关系的现有知识进展。还讨论了这种关系的潜在机制和基因修饰因素。
研究咖啡摄入与冠心病之间关联的研究尚无定论。咖啡是多种化合物的复杂混合物，可能对心血管系统产生有益或有害影响。随机对照试验证实了煮咖啡中存在的二萜类化合物有升高胆固醇的作用，这可能导致与饮用未过滤咖啡相关的冠心病风险增加。最近一项研究咖啡与心肌梗死风险关系的研究纳入了一种与咖啡因代谢速度较慢相关的基因多态性，并提供了有力证据表明咖啡因也会影响冠心病风险。多项研究报告了适量饮用咖啡的保护作用，这表明咖啡含有其他可能有益的化合物。
未过滤咖啡中的二萜类化合物和咖啡因各自似乎都会增加冠心病风险。适量饮用咖啡者冠心病风险较低可能归因于咖啡中含有的抗氧化剂。
