Department of Community Medicine, Faculty of Health Sciences, UiT The Arctic University of Norway, Tromso, Norway
Department of Community Medicine, Faculty of Health Sciences, UiT The Arctic University of Norway, Tromso, Norway.
Open Heart. 2022 Apr;9(1). doi: 10.1136/openhrt-2021-001946.
Coffee raises serum cholesterol because of its diterpenes, cafestol and kahweol, and the effect varies by brewing method. Population-based research on espresso coffee's impact on serum cholesterol is scarce. Our aim was to examine how various brewing methods, in particular espresso, were associated with serum total cholesterol (S-TC).
We used cross-sectional population data from the seventh survey of the Tromsø Study in Northern Norway (N=21 083, age ≥40 years). Multivariable linear regression was used to assess the association between S-TC as the dependent variable and each level of coffee consumption using 0 cups as the reference level, adjusting for relevant covariates and testing for sex differences.
Consumption of 3-5 cups of espresso daily was significantly associated with increased S-TC (0.09 mmol/L, 95% CI 0.01 to 0.17 for women and 0.16 mmol/L, 95% CI 0.07 to 0.24 for men), compared with participants drinking 0 cups of espresso per day. Consumption of ≥6 cups of boiled/plunger coffee daily was also associated with increased S-TC (0.30 mmol/L, 95% CI 0.13 to 0.48 for women and 0.23 mmol/L, 95% CI 0.08 to 0.38 for men), compared with participants drinking 0 cups of boiled/plunger coffee. Consumption of ≥6 cups of filtered coffee daily was associated with 0.11 mmol/L (95% CI 0.03 to 0.19) higher S-TC levels for women but not for men. Instant coffee consumption had a significant linear trend but showed no dose-response relationship when excluding participants not drinking instant coffee. There were significant sex differences for all coffee types except boiled/plunger coffee.
Espresso coffee consumption was associated with increased S-TC with significantly stronger association for men compared with women. Boiled/plunger coffee was associated with increased S-TC in both sexes and with similar magnitude as shown in previous research. Filtered coffee was associated with a small increase in S-TC in women. Further research on espresso and S-TC is warranted.
由于咖啡中的二萜，咖啡醇和卡瓦醇，咖啡会提高血清胆固醇，并且其效果因冲泡方法而异。基于人群的关于浓咖啡对血清胆固醇影响的研究很少。我们的目的是研究各种冲泡方法，特别是浓咖啡，与血清总胆固醇（S-TC）之间的关系。
我们使用来自挪威特罗姆瑟研究第七次调查的横断面人群数据（N=21083，年龄≥40 岁）。使用多元线性回归，以 S-TC 作为因变量，以 0 杯为参考水平，调整相关协变量，并测试性别差异，评估 S-TC 与每种咖啡消费量之间的关系。
与每天饮用 0 杯浓咖啡的参与者相比，每天饮用 3-5 杯浓咖啡与 S-TC 升高相关（女性为 0.09mmol/L，95%CI 0.01 至 0.17；男性为 0.16mmol/L，95%CI 0.07 至 0.24）。每天饮用≥6 杯煮沸/柱塞咖啡也与 S-TC 升高相关（女性为 0.30mmol/L，95%CI 0.13 至 0.48；男性为 0.23mmol/L，95%CI 0.08 至 0.38），与每天饮用 0 杯煮沸/柱塞咖啡的参与者相比。与不饮用过滤咖啡的参与者相比，每天饮用≥6 杯过滤咖啡与 S-TC 升高 0.11mmol/L（95%CI 0.03 至 0.19）相关。速溶咖啡的消费呈显著线性趋势，但排除不饮用速溶咖啡的参与者后，没有剂量反应关系。除煮沸/柱塞咖啡外，所有咖啡类型均存在显著性别差异。
浓咖啡的消费与 S-TC 的增加有关，男性的相关性明显强于女性。煮沸/柱塞咖啡在两性中均与 S-TC 增加有关，其幅度与先前的研究相似。过滤咖啡与女性 S-TC 的轻度增加有关。需要进一步研究浓咖啡和 S-TC。
