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Regularly consuming a green/roasted coffee blend reduces the risk of metabolic syndrome

  • Original Contribution
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European Journal of Nutrition Aims and scope Submit manuscript

Abstract

Purpose

Preventive health effects of coffee could have a widespread impact on public health. Green coffee has more phenols than roasted, and thus is healthier, although with less acceptable organoleptic properties. Therefore, the effects of regularly consuming a green/roasted coffee blend (35/65) on the main components of MetS in humans were evaluated.

Methods

A crossover, randomized, controlled study was performed in 25 normocholesterolaemic and 27 hypercholesterolaemic men and women aged 18–45 years with BMI 18–25 kg/m2. Three servings/day of the blend, providing 510.6 mg hydroxycinnamic acids and 121.2 mg caffeine/day, were consumed versus a control drink, during 8 weeks each. Polyphenol and methylxanthine-rich foods were restricted along the study. At the beginning (baseline) and end of the control and coffee interventions, blood samples were collected and glucose, HDL-cholesterol, triglycerides, insulin, leptin, plasminogen activator inhibitor-1 (PAI-1), resistin and visfatin were analysed; waist circumference, %body fat, and blood pressure were measured and dietary records and physical activity questionnaires completed.

Results

Systolic and diastolic blood pressure decreased (p = 0.001 and p < 0.001, respectively) in both groups as well as %body fat (p = 0.001) which may be related to the lower leptin (p = 0.001), PAI-1 (p < 0.001) and resistin (p = 0.034) levels in the two groups after coffee consumption. Glucose concentration (p = 0.030) and insulin resistance (p = 0.011; HOMA-IR) also decreased, as well as triglyceride levels (p = 0.017), so that the reduction was much greater in the hypercholesterolaemics (group effect, p = 0.027).

Conclusion

Regular consumption of the green/roasted coffee blend may be recommended to healthy and hypercholesterolaemic subjects to prevent MetS, as it produces positive effects on blood pressure, glucose and triglyceride levels.

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Abbreviations

BMI:

Body mass index

BP:

Blood pressure

CGA:

Chlorogenic acid

FA:

Fatty acids

HDL-C:

High-density lipoprotein cholesterol

HOMA-IR:

Homoeostasis model assessment-insulin resistance index

MetS:

Metabolic syndrome

PAI-1:

Plasminogen activator inhibitor-1

TC:

Total cholesterol

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Acknowledgments

Project AGL2010-18269 from the Spanish Ministry of Economy and Competitivity is acknowledged. We want to thank the volunteers who participated in the study and M. Jimenez and L. T. Cayuelas for their assistance in dietary records analysis. S.M.-L. thanks the Spanish National Research Council for her pre-doctoral fellowship under the JAE-Pre programme funded by the European Social Fund.

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Authors and Affiliations

  1. Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040, Madrid, Spain

    Beatriz Sarriá, Sara Martínez-López, Raquel Mateos & Laura Bravo-Clemente

  2. Department of Nutrition and Bromathology I, School of Pharmacy, Complutense University of Madrid (UCM), Ciudad Universitaria, s/n, 28040, Madrid, Spain

    José Luis Sierra-Cinos & Luis García-Diz

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  1. Beatriz Sarriá
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  2. Sara Martínez-López
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  6. Laura Bravo-Clemente
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Correspondence to Beatriz Sarriá.

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Sarriá, B., Martínez-López, S., Sierra-Cinos, J.L. et al. Regularly consuming a green/roasted coffee blend reduces the risk of metabolic syndrome. Eur J Nutr 57, 269–278 (2018). https://doi.org/10.1007/s00394-016-1316-8

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  • DOI: https://doi.org/10.1007/s00394-016-1316-8

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