Cafestol, a compound found in coffee, has been found to increase the amount of lipids (fats) in the blood. This means that people with high cholesterol levels should limit their coffee consumption. However, a large study published two years ago found that coffee drinkers have a higher life expectancy on average, with a lower risk of developing cancer and cardiovascular disease. Researchers at the University of South Australia have now investigated the relationship between coffee consumption and blood lipid levels. It has long been suggested in medicine that cafestol in coffee increases cholesterol levels, and this has now been confirmed by a study published in the journal Clinical Nutrition.
The study found that high coffee consumption, contrary to the results of the previous study, significantly increases the risk of cardiovascular disease. Cafestol increases the concentration of lipids in the blood, which are a known risk factor for heart disease. The correlation discovered is dose-dependent, meaning that the risk of developing cardiovascular disease increases with coffee consumption. Previous studies have shown that unfiltered coffee, such as Turkish and Greek coffee, French press coffee, and espresso, contain particularly high levels of cafestol. Filtered and instant coffee, on the other hand, contain only small amounts of cafestol.
The researchers recommend that people in high-risk groups should opt for filtered coffee. However, because coffee is such a popular drink worldwide, experts do not expect consumption to decrease significantly. Coffee is likely to remain a controversial topic in the scientific community for some time to come. It is important for people to be aware of the potential risks associated with coffee consumption and to make informed decisions about their coffee intake.
