Cholesterol-elevating substances found in coffee from machines at work

A recent study conducted by Uppsala University in collaboration with Chalmers University of Technology has revealed that coffee from workplace machines contains high levels of cholesterol-elevating substances. This finding highlights a significant difference compared to coffee made in regular paper filter coffee makers, which effectively filter out most of these harmful substances.

The study, published in the journal Nutrition, Metabolism & Cardiovascular Diseases, aimed to investigate the levels of cholesterol-elevating substances in coffee from various types of machines commonly found in workplaces. Researchers analyzed fourteen coffee machines in break rooms at different workplaces using five regular brands of ground coffee. Samples were taken on multiple occasions to assess the consistency of the results.

Lead researcher David Iggman explained, “We wanted to understand the content of cholesterol-elevating substances in coffee from workplace machines due to the high consumption of coffee in Swedish workplaces. Our findings indicate that these substances are present at much higher levels in coffee from these machines compared to drip-filter coffee makers.”

The study found that the most common type of coffee machine, known as a brewing machine, produced coffee with the highest concentrations of diterpenes, specifically cafestol and kahweol. These substances have been linked to elevated LDL cholesterol levels and an increased risk of cardiovascular disease. In contrast, drip-filter coffee makers, which use paper filters, effectively remove these harmful compounds from the coffee.

The research team also compared coffee from various other brewing methods, such as percolator, French press, and boiled coffee poured through a fabric filter. Boiled coffee was found to have the highest levels of diterpenes per cup, followed by some espresso samples. Overall, the study suggests that individuals who consume large amounts of coffee daily should opt for well-filtered coffee to reduce their exposure to cholesterol-elevating substances.

In conclusion, the study highlights the importance of considering the brewing method when consuming coffee, especially in workplace settings where coffee machines are commonly used. By choosing drip-filter coffee or other well-filtered options, individuals can minimize their intake of cholesterol-elevating substances and reduce their risk of cardiovascular disease. Further research is needed to fully understand the impact of these substances on LDL cholesterol levels and overall health.

For more information, the study titled “Cafestol and kahweol concentrations in workplace machine coffee compared with conventional brewing methods” can be accessed in the journal Nutrition, Metabolism and Cardiovascular Diseases.