Abstract
In order to evaluate the effects of Italian brewed coffee (moka) on cholesterol and serum lipoproteins, a randomized double-blind 14-week clinical trial was performed. After a coffee-free period of four weeks, 49 subjects drank coffee, caffeinated and decaffeinated, for ten weeks. There was no evidence that the Italian method of brewing coffee affects serum lipoproteins since no statistically significant differences were found.
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Sanguigni, V., Gallu', M., Ruffini, M.P. et al. Effects of coffee on serum cholesterol and lipoproteins: The Italian brewing method. Eur J Epidemiol 11, 75–78 (1995). https://doi.org/10.1007/BF01719948
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DOI: https://doi.org/10.1007/BF01719948