The hypercholesterolaemic factor in boiled coffee is retained by a paper filter.

In order to study the effects of filtering on the serum cholesterol-elevating effect of boiled coffee, 20 healthy volunteers consumed, in random order, 6-10 dl d-1 of strong boiled coffee (BC) and similarly boiled coffee that had been passed through a conventional paper filter (BFC), for periods of 4 weeks in a crossover design. During periods of BC consumption serum total cholesterol and LDL-cholesterol levels (P less than 0.05), as well as serum triglyceride and apoprotein B concentrations and the LDL/HDL ratio (P less than 0.01), were significantly higher than during BFC periods. Serum HDL-cholesterol and apoprotein A-I levels remained unchanged. Filtering removed more than 80% of the lipid-soluble substance that was present in boiled coffee. The results indicate that the hypercholesterolaemic factor in boiled coffee, which is presumably lipid-soluble, is retained by the paper filter. They also suggest that boiling is not essential for the previously observed difference between the effects on serum lipoproteins of boiled coffee and filtered coffee.

RCT Entities:   Population Interventions Outcomes