The Effect of Consuming Coffee from Different Preparation Methods on Body Lipids Profile

Saida  Al- Shnaigat; Hadeel  Obeidat

doi:10.35516/jjas.v18i3.462

Authors

Saida Al- Shnaigat Jerash Private University
Hadeel Obeidat Jerash Private University

DOI:

https://doi.org/10.35516/jjas.v18i3.462

Keywords:

Coffee Preparation, Diterpene Alcohols, Filtered Coffee, Brewed Coffee, Total Cholesterol, LDL and HDL cholesterol

Abstract

Coffee is a popular drink that is considered one of the most consumed beverages around the world. It contains more than 1000 biologically active compounds such as caffeine, diterpene alcohols, and chlorogenic acid. The effect of coffee on health is controversial depending on the type and the amount consumed of coffee. This review was prepared to clarify the effect of different preparation methods on coffee lipids content, as well as to study the effect of consumption of coffee prepared by different methods on body lipids profile. Coffee can be prepared by several methods, but the most two popular methods are brew and espresso. Coffee lipids which are called diterpenoid alcohols (cafestol and kahweol) can influence the body’s cholesterol level. The content of coffee lipids can be altered due to the methods of coffee preparation. Cafestol remains in the beverage of coffee when hot water is directly poured onto powdered coffee, when well-milled coffee is boiled in water a few times or when the metal filter is used instead of a paper filter, like in French Press. However, to good fortune, most of them are retained by the paper filter, which substantially reduces the cholesterol-raising effects potentially associated with coffee through consuming filtered coffee. Diterpenoids in unfiltered coffee cause an elevation of total cholesterol TC and low-density lipoprotein LDL cholesterol levels, whereas lowering the high-density lipoprotein HDL cholesterol levels in the body. However, consumption of filtered coffee slightly affects serum cholesterol levels. Also, the results of other studies revealed that the roasting degree of coffee is not related to an increase in the total cholesterol and the LDL cholesterol concentrations, but can be related to an increase in HDL cholesterol level after consumption of medium roasting MR coffee.

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Author Biographies

Saida Al- Shnaigat , Jerash Private University

Assistance Professor in Human Nutrition and Dietitics, Jerash Private University

Hadeel Obeidat , Jerash Private University

Assisstance Professor in Food Science, Jerash Private University

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