Regularly consuming a green/roasted coffee blend reduces the risk of metabolic syndrome

• Published in: European journal of nutrition Vol. 57; no. 1; pp. 269 - 278
• Main Authors: Sarriá, Beatriz, Martínez-López, Sara, Sierra-Cinos, José Luis, García-Diz, Luis, Mateos, Raquel, Bravo-Clemente, Laura
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01.02.2018; Springer Nature B.V
• Subjects: Adipokines - blood; Adolescent; Adult; Blood Glucose - analysis; Blood pressure; Blood Pressure - drug effects; blood sampling; Body Composition - drug effects; Body fat; body mass index; Caffeine; Caffeine - administration & dosage; Chemistry; Chemistry and Materials Science; Cholesterol; Coffea - chemistry; Coffee; Coffee - chemistry; coumaric acids; Cross-Over Studies; Diabetes; diastolic blood pressure; Diet; Diet, Mediterranean; Female; Food Handling - methods; foods; Glucose; group effect; High density lipoprotein; high density lipoprotein cholesterol; Hot Temperature; Humans; hypercholesterolemia; Hypercholesterolemia - diet therapy; Hypertension; Insulin; Insulin Resistance; Leptin; Male; men; Metabolic syndrome; Metabolic Syndrome - prevention & control; Middle Aged; nicotinamide phosphoribosyltransferase; Nutrition; Organoleptic properties; Original Contribution; Phenols; Physical activity; Plasminogen activator inhibitors; polyphenols; Polyphenols - administration & dosage; Public health; questionnaires; resistin; risk reduction; Seeds - chemistry; sensory properties; triacylglycerols; Triglycerides; Triglycerides - blood; waist circumference; women; Hypertension; Diabetes; Coffee; Metabolic syndrome; Hydroxycinnamic acids; Weight loss
• ISSN: 1436-6207; 1436-6215
• DOI: 10.1007/s00394-016-1316-8

Purpose Preventive health effects of coffee could have a widespread impact on public health. Green coffee has more phenols than roasted, and thus is healthier, although with less acceptable organoleptic properties. Therefore, the effects of regularly consuming a green/roasted coffee blend (35/65) on the main components of MetS in humans were evaluated. Methods A crossover, randomized, controlled study was performed in 25 normocholesterolaemic and 27 hypercholesterolaemic men and women aged 18–45 years with BMI 18–25 kg/m 2 . Three servings/day of the blend, providing 510.6 mg hydroxycinnamic acids and 121.2 mg caffeine/day, were consumed versus a control drink, during 8 weeks each. Polyphenol and methylxanthine-rich foods were restricted along the study. At the beginning (baseline) and end of the control and coffee interventions, blood samples were collected and glucose, HDL-cholesterol, triglycerides, insulin, leptin, plasminogen activator inhibitor-1 (PAI-1), resistin and visfatin were analysed; waist circumference, %body fat, and blood pressure were measured and dietary records and physical activity questionnaires completed. Results Systolic and diastolic blood pressure decreased ( p  = 0.001 and p  < 0.001, respectively) in both groups as well as %body fat ( p  = 0.001) which may be related to the lower leptin ( p  = 0.001), PAI-1 ( p  < 0.001) and resistin ( p  = 0.034) levels in the two groups after coffee consumption. Glucose concentration ( p  = 0.030) and insulin resistance ( p  = 0.011; HOMA-IR) also decreased, as well as triglyceride levels ( p  = 0.017), so that the reduction was much greater in the hypercholesterolaemics (group effect, p  = 0.027). Conclusion Regular consumption of the green/roasted coffee blend may be recommended to healthy and hypercholesterolaemic subjects to prevent MetS, as it produces positive effects on blood pressure, glucose and triglyceride levels.