Journal of Lipid Research, Vol. 35, 721-733,
Copyright © by Lipid Research, Inc.

Identity of the cholesterol-raising factor from boiled coffee and its effects on liver function enzymes

Marianne P. M. E. Weusten-Van der Wouw ¹, Martijn B. Katan ², Rinantonio Viani ³, Anthony C. Huggett ⁴, Remy Liardon ⁵, Per G. Lund-Larsen ⁶, Dag S. Thelle ⁷, Irma Ahola ⁸, Antti Aro ⁸, Saskia Meyboom ¹, and Anton C. Beynen ⁹

¹ Department of Human Nutrition, Agricultural University, Bomenweg 2, 6703 HD Wageningen, The Netherlands
² Department of Human Nutrition, Agricultural University, Bomenweg 2, 6703 HD Wageningen, The Netherlands; Department of Internal Medicine, University Hospital Nijmegen, P.O. Box 9101, 6500 HB Nijmegen, The Netherlands
³ Coffee and Beverages Strategic Business Unit, Nestec, CH-1800 Vevey, Switzerland
⁴ Nestec Research Centre, Vers-Chez-Les-Blanc, CH-1000 Lausanne 26, Switzerland
⁵ Nestec Food Products Development Centre (Linor), CH-1350 Orbe, Switzerland
⁶ National Health Screening Service Oslo, P.O. Box 8155, 0033 Oslo 1, Norway
⁷ Nordic School of Public Health, P.O. Box 12133, S-402 42 Göteborg, Sweden
⁸ Department of Nutrition, National Public Health Institute, Mannerheimintie 166, SF-00300 Helsinki, Finland
⁹ Department of Human Nutrition, Agricultural University, Bomenweg 2, 6703 HD Wageningen, The Netherlands; Department of Laboratory Animal Science, Utrecht University, P.O. Box 80166, 3508 TD Utrecht, The Netherlands

Department of Human Nutrition, Agricultural University, Bomenweg 2, 6703 HD Wageningen, The Netherlands

Boiled coffee contains an unidentified lipid that raises serum cholesterol. We studied the effects of the ingestion of coffee oil fractions of increasing purity in volunteers in order to identify the cholesterol-raising factor. In 15 volunteers who ingested 0.75 g/d of a non-triglyceride fraction from coffee oil for 4 weeks, mean cholesterol increased by 48 mg/dl (1.2 mmol/l) relative to placebo. In contrast, a coffee oil stripped of the non-triglyceride lipids cafestol and kahweol had no effect. In three volunteers, purified cafestol (73 mg/d) plus kahweol (58 mg/d) increased cholesterol by 66 mg/dl (l.7 mmol/l) after 6 weeks. Oil from Robusta beans, which contains cafestol but negligible kahweol, also raised serum cholesterol. These findings show that cafestol is at least partly responsible for the cholesterol-raising effect of boiled coffee. Coffee oils and brews containing cafestol consistently increased serum triglycerides and alanine aminotransferase, and depressed serum creatinine and -glutamyltransferase (GGT). After withdrawal GGT activity rose above baseline. Norwegians who habitually consumed 5-9 cups of boiled coffee per day had higher serum cholesterol levels and lower GGT but no higher alanine aminotransferase activity than controls. Thus, serum cholesterol is raised by cafestol and possibly also kahweol, both natural components of coffee beans. The mechanism of action is unknown but is accompanied by alterations in liver function enzymes.

Supplementary key words lipoproteins • alanine aminotransferase • randomized controlled trials • cafestol • kahweol

Submitted on August 20, 1993
Revised on November 17, 1993

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