Coffee is one of the most widely consumed beverages around the world and is the second most consumed beverage in the United States. It the main source of caffeine intake among adults and numerous studies have been completed on how coffee consumption plays a role in cardiovascular health. A recent study has shown that there is a link between coffee consumption with a decreased risk of mortality from cardiovascular disease, coronary heart disease, and stroke. Another study showed that drinking 4-6 cups of coffee a day is associated with a 21% lower risk of death from cardiovascular disease as compared to having less than a cup a day.

Regularly consuming coffee has also been linked to other health issues. Drinking coffee increases blood pressure, which is caused by more circulating concentrations of epinephrine and norepinephrine and greater arterial stiffness. However, these effects seem to lessen over time with a regular consumption of coffee. Increased coffee intake has also been shown to have a negative effect on blood lipids, with higher levels of total cholesterol, low-density lipoprotein cholesterol, and triglycerides.

These effects from coffee can stem from the bioactive compounds, like chlorogenic acids, kahweol, and cafestol, that can be found within coffee. The chlorogenic acid and caffeine act as antioxidants and have been known to increase glucose metabolism and insulin sensitivity, in turn decreasing the risk of Type 2 diabetes. The kahweol and cafestol also act as antioxidants and inflammatory mediators, as well as reduces bile acid synthesis.

It’s important to note that the composition of coffee and its outcomes can vary tremendously depending on the type of beans and the methods used to roast and brew. For example, the amount of caffeine in an 8 fluid ounce cup of coffee can contain anywhere from 95 to 200 mg, with caffeine and diterpenes exhibiting higher concentrations in boiled coffee than filtered coffee. In filtered coffee, a lot of the diterpenes are caught in the filter paper, resulting in their cholesterol-raising effects only to be seen in drinking boiled coffee. Light and medium roast coffees typically have high chlorogenic acids than dark roast coffees because roasting weakens the compound.

Overall, moderate coffee consumption of 3-4 cups a day seems to have a healthy effect on mortality from cardiovascular disease, coronary heart disease, and stroke. While modern day studies have been able to provide some helpful information on the biological mechanisms behind the effects of coffee, further research is needed to better understand the specifics, such as whether other forms of coffee, like instant, espresso, and decaffeinated coffee provide the same results.

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Posted on 8 December 2021