Lancet. 1990 May 26;335(8700):1235-7.

Effect of a lipid-rich fraction from boiled coffee on serum cholesterol.

Zock PL, Katan MB, Merkus MP, van Dusseldorp M, Harryvan JL.

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Department of Human Nutrition, Agricultural University, Wageningen, The Netherlands.

Abstract

Scandinavian-style boiled coffee, which raises serum cholesterol, was found to contain more lipid material than drip filter coffee, which does not. Ten volunteers consumed a lipid-enriched fraction from boiled coffee for six weeks: the supplement provided 77 g of water, 1.3 g of lipid, and 1.6 g of other solids per day. Serum cholesterol rose in every subject; the mean rise was 0.74 mmol/l after three weeks (range -0.09 to 1.48 mmol/l) and 1.06 SD 0.37 mmol/l or 23% after six weeks (range 0.48 to 1.52 mmol/l). The increase was mainly due to low-density-lipoprotein cholesterol, which rose by 29%, but very-low-density lipoprotein cholesterol was also raised, as evidenced by a 55% rise in triglycerides. High-density-lipoprotein cholesterol was unchanged. After supplementation had ended, lipid levels returned to baseline. Boiled coffee thus contains a lipid that powerfully raises serum cholesterol.

PMID:: 1971319; [PubMed - indexed for MEDLINE]

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