A recent study conducted by Uppsala University has revealed that coffee brewed from workplace machines contains notably high levels of cholesterol-elevating substances, particularly cafestol and kahweol, in comparison to coffee produced using paper filters. The research, conducted in collaboration with Chalmers University of Technology and published in the journal Nutrition, Metabolism & Cardiovascular Diseases, sheds light on the significant difference in cholesterol-affecting compounds present in coffee from various brewing methods.

The investigation, which focused on 14 coffee machines in workplace settings, aimed to assess the cholesterol-elevating substance content in coffee commonly consumed in Swedish workplaces. The findings indicated a substantial disparity in the levels of these substances between coffee from traditional drip-filter machines and workplace coffee machines. The study emphasized the essential role of the filtering process in determining the presence of these substances, with paper filters effectively removing the cholesterol-raising elements.

Lead researcher David Iggman highlighted the importance of understanding the impact of different coffee brewing methods on cholesterol levels. Boiled coffee, known for its high cafestol and kahweol content, has been linked to adverse health effects, prompting recommendations to limit its consumption. In contrast, drip-filter coffee emerged as a preferable choice for individuals concerned about their LDL cholesterol levels and cardiovascular health due to its effective filtration of cholesterol-elevating compounds.

The research team collected samples from various coffee machines over multiple occasions to analyze the cafestol and kahweol concentrations. The study revealed significant variations in the levels of these substances both among different machine types and at different time points. The most common brewing machine, referred to as a “brewing machine” in the study, exhibited the highest diterpene concentrations, underscoring the need for awareness of the potential health implications associated with workplace coffee consumption.

The study’s implications suggest that regular consumption of workplace coffee, particularly from machines with inadequate filtration mechanisms, could impact individuals’ LDL cholesterol levels and cardiovascular disease risk. To ascertain the precise effects on cholesterol levels, further controlled studies involving coffee drinkers are warranted. The research underscores the importance of choosing well-filtered coffee options, such as drip-filter coffee, to mitigate the potential health risks associated with cholesterol-elevating substances in coffee.

In conclusion, the study highlights the critical role of coffee brewing methods in determining the cholesterol-affecting compounds present in the final brew. By raising awareness of the cholesterol-elevating substances in workplace coffee machines, the research underscores the importance of informed coffee consumption choices for maintaining cardiovascular health.