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I have been told that coffee containing coffee grounds can be instrumental in raising the level of one’s low density lipids. What are the facts to support or refute this suggestion?
Is it, therefore, better to drink well filtered coffee rather than that brewed using a process that transfers a proportion of grounds to the cup?
asked in foods, food and drink



imfeduptoo answers:

There are several links that support this but I can't find any recent research.

"Some coffee brewing techniques raise the serum concentration of total and low-density-lipoprotein cholesterol in humans, whereas others do not. The responsible factors are the diterpene lipids cafestol and kahweol, which make up about 1% (wt:wt) of coffee beans. Diterpenes are extracted by hot water but are retained by a paper filter. This explains why filtered coffee does not affect cholesterol, whereas Scandinavian “boiled,” cafetiere, and Turkish coffees do. We describe the identification of the cholesterol-raising factors, their effects on blood levels of lipids and liver function enzymes, and their impact on public health, based on papers published up to December 1996."
From:
http://arjournals.annualreviews.org/doi/abs/10.1146/annurev.nutr.17.1.305
And:
http://findarticles.com/p/articles/mi_m0887/is_/ai_11389335
And:
http://www3.interscience.wiley.com/journal/119220790/abstract?CRETRY=1&SRETR...


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