Reports in the media on
the health effects of coffee have been both confusing and contradictory. There
seems to be a reversal every week or two as to whether or not coffee is good for
you. However, research recently published in the Journal of Nutrition should help to clear things up.
The 8-week study divided
75 healthy men and women who were habitual coffee drinkers into three
groups: one group was the control group and
drank no coffee. The other two groups drank filtered coffee with either a
moderate amount (420 mg) of chlorogenic acid, the most abundant antioxidant in
coffee, or a high amount (780 mg). There
are approximately 200 mg of chlorogenic acid in a typical cup of coffee. Both
types of coffee contained similar, moderate amounts of caffeine. The participants
had a one week wash-out period prior to the study, where they consumed no
coffee, caffeine or antioxidant rich substances such as chocolate, tea, red
wine, soy, berries or supplements.
Each participant’s blood
plasma antioxidant capacity was measured prior to the study, one hour after coffee consumption and
at the end of the 8-week period. The blood plasma antioxidant capacity measurement was taken 21 hours after the
last cup of coffee was consumed. Antioxidants help inhibit free radical cell
damage in the body, so higher levels are better when it comes to disease
prevention and healthy aging.
The participants who consumed the two types of coffee had significantly higher antioxidant capacity than the control group. Interestingly, the subjects who ingested moderate amounts of chlorogenic acid had better antioxidant capacity than those who consumed the higher amount. This may be due to decreased absorption within the digestive tract due to a possible saturation of the absorption sites. The results of the study showed there was a neutral effect on the participant’s cholesterol levels. Other studies on coffee consumption have shown the opposite effect; however, this is likely due to the use of unfiltered coffee, which has much higher levels of diterpenes, substances known to increase cholesterol. There was also a neutral effect on the blood pressure of the participants.
The participants who consumed the two types of coffee had significantly higher antioxidant capacity than the control group. Interestingly, the subjects who ingested moderate amounts of chlorogenic acid had better antioxidant capacity than those who consumed the higher amount. This may be due to decreased absorption within the digestive tract due to a possible saturation of the absorption sites. The results of the study showed there was a neutral effect on the participant’s cholesterol levels. Other studies on coffee consumption have shown the opposite effect; however, this is likely due to the use of unfiltered coffee, which has much higher levels of diterpenes, substances known to increase cholesterol. There was also a neutral effect on the blood pressure of the participants.
Bottom Line: The
researchers concluded that because of the increased amounts of antioxidant capacity
in the coffee drinkers, and because of the potentially deleterious effects of
too much caffeine on blood pressure, a moderate amount of regular coffee
consumption is ideal. This is particularly true when it comes to protecting
your heart. So go ahead and have a cup; you know you want one.
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