Coffee doesn’t contain cholesterol. But depending on how it’s brewed, it may contain compounds that affect cholesterol levels—particularly LDL, the so-called “bad cholesterol.”
Cafestol and kahweol. If coffee has no cholesterol, how can it impact cholesterol levels? Because people don’t consume coffee beans directly. Instead, they grind and brew them. This process releases oils containing fat-soluble compounds called diterpenes—specifically, cafestol and kahweol—which influence cholesterol levels.
Mixed effects. These compounds aren’t entirely harmful. They also offer anti-inflammatory, anticarcinogenic, and bone-supporting benefits, and may help manage diabetes.
However, cafestol, in particular, disrupts FXR receptors in the liver, which impairs the body’s ability to produce bile acids and remove cholesterol. This process causes cholesterol levels—especially LDL—to rise.
Does this mean you should stop drinking coffee? Not at all. While these diterpenes may increase cholesterol levels, a healthy lifestyle helps keep them in check—unlike the clearer risks linked to sugary beverages or excessive alcohol. Still, researchers from Uppsala University and Chalmers University of Technology have identified a brewing method that minimizes the presence of cafestol and kahweol in your cup.
The experiment. Researchers tested two coffee samples every two to three weeks from various machines in office break rooms. The coffee included both medium and dark roasts from five commercial brands. While most machines used pre-ground coffee, others—so-called super-automatic machines—ground the beans before brewing. Some used liquid coffee concentrate.
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They compared results from 11 machines with other preparation methods, including percolators, French press, boiled coffee, and espresso. Their goal was to determine which method produced coffee with the highest levels of cafestol and kahweol. The results were clear.
Boiled coffee: the worst offender. As previous studies indicated, boiled coffee contains the most diterpenes. It isn’t filtered, which allows these compounds to pass directly into the drink. On the other hand, the brewing method that best reduces diterpene levels involves filtering the coffee.
Filter type affects results somewhat, but brewing consistently showed the lowest cafestol concentrations. Surprisingly, even boiled coffee—when passed through a filter—showed a significant drop in diterpene levels.
Too many variables. Machine-brewed coffee typically had lower diterpene levels than French press or boiled coffee. But concentrations varied significantly between machines and over time. Machines using liquid coffee concentrate had levels similar to filtered coffee.
Espresso: the mystery brew. Espresso raised more questions than answers. Researchers found wide variation in diterpene levels across four samples. They called for further study to understand this inconsistency, especially for those who drink espresso regularly.
Study limitations. The team focused solely on diterpene concentrations and didn’t examine their effect on other lipoproteins, such as triglycerides. They also acknowledged several limitations.
The sample size—while taken over time—came from just 11 machines, a small fraction of the global market. Other variables, including water pressure, temperature, contact time, and the grind or roast of the beans, also play a role in diterpene content.
Next steps. Given the diversity in brewing methods, bean types, and temperatures, researchers said future studies should explore these variables further. They also suggested comparing health outcomes between office workers who use different coffee machines and those who drink paper-filtered coffee.
Ultimately, they called for long-term studies on cardiovascular health to confirm whether diterpenes directly contribute to increased LDL cholesterol.
Meanwhile, I’m still going to enjoy my daily coffee—but I might start skipping the boiled version.
Image | John Schnobrich (Unsplash)
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