Salvaggio A, Periti M, Miano L, Quaglia G, Marzorati D
Clinica Medica Generale, Ospedale L. Sacco, University of Milan, Italy.
Am J Epidemiol. 1991 Jul 15;134(2):149-56. doi: 10.1093/oxfordjournals.aje.a116067.
In the present study, conducted in northern Italy between 1986 and 1989, the authors investigated the possible association between coffee consumption and serum cholesterol levels in 8,983 subjects, 7,432 men and 1,551 women, managers and employees aged 18-65 years, who were examined during a program of preventive medicine upon an agreement between various companies and the Centro Diagnostico Italiano. Analysis of covariance was used to compare the serum cholesterol levels of the subjects subdivided according to coffee consumption, along with age, body mass index, alcohol consumption, cigarette smoking, and physical activity. An important relation was demonstrated between coffee intake and cholesterol, particularly in the men, the differences in serum cholesterol in the coffee users compared with the nonusers being 6.1 +/- 1.4 (standard error) mg/dl for consumers of 1-3 cups/day (3.4 +/- 1.4 mg/dl after adjustment for age, body mass index, alcohol and cigarette consumption, and physical activity), 9.9 +/- 1.6 mg/dl for those drinking 4-5 cups/day (5.8 +/- 1.6 mg/dl after adjustment), and 14.8 +/- 2.0 mg/dl for those drinking over 5 cups/day (9.6 +/- 2.0 mg/dl after adjustment). This relation remained substantially unvaried when nonsmokers and smokers were analyzed separately. It has been suggested that it is coffee prepared by boiling rather than other methods that has a hypercholesterolemic effect. Our observations demonstrate an interesting relation between coffee and cholesterol, even though the coffee drunk in Italy is mainly filtered and nonboiled. However, our finding is not necessarily in disagreement with the above hypothesis since, when coffee is prepared in the Italian way (with the mocha method), ground coffee is preheated by steam and more importantly, the water passes through the ground coffee at a higher temperature than with the other brewing methods.
在1986年至1989年于意大利北部开展的本研究中，作者调查了8983名年龄在18至65岁之间的管理人员和员工（其中7432名男性，1551名女性）咖啡摄入量与血清胆固醇水平之间可能存在的关联。这些人员是在各公司与意大利诊断中心达成协议后，参与一项预防医学项目时接受检查的。采用协方差分析比较了根据咖啡摄入量以及年龄、体重指数、酒精摄入量、吸烟情况和体育活动情况进行细分的受试者的血清胆固醇水平。结果表明咖啡摄入量与胆固醇之间存在重要关联，尤其是在男性中。与不喝咖啡者相比，每天饮用1至3杯咖啡者的血清胆固醇差异为6.1±1.4（标准误）mg/dl（在对年龄、体重指数、酒精和香烟摄入量以及体育活动进行调整后为3.4±1.4mg/dl），每天饮用4至5杯咖啡者为9.9±1.6mg/dl（调整后为5.8±1.6mg/dl），每天饮用超过5杯咖啡者为14.8±2.0mg/dl（调整后为9.6±2.0mg/dl）。分别分析不吸烟者和吸烟者时，这种关系基本保持不变。有人提出，是通过煮沸而非其他方法制备的咖啡具有升高胆固醇的作用。我们的观察结果表明咖啡与胆固醇之间存在有趣的关系，尽管意大利人饮用的咖啡主要是过滤咖啡而非煮咖啡。然而，我们的发现不一定与上述假设不一致，因为用意大利方式（摩卡法）煮咖啡时，研磨好的咖啡会用蒸汽预热，更重要的是，水通过研磨好的咖啡时的温度比其他冲泡方法更高。
