Association between coffee consumption and serum lipid profile

Karabudak,Efsun; Türközü,Duygu; Köksal,Eda

doi:10.3892/etm.2015.2342

Association between coffee consumption and serum lipid profile

Authors:
- Efsun Karabudak
- Duygu Türközü
- Eda Köksal
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Affiliations: Department of Nutrition and Dietetics, Faculty of Health Sciences, Gazi University, Ankara 06500, Turkey
Published online on: March 11, 2015 https://doi.org/10.3892/etm.2015.2342
Pages: 1841-1846

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Abstract

The aim of the present study was to investigate the association between coffee consumption and serum lipid levels in a study population of 122 Turkish subjects (mean age, 41.4±12.69 years), including 48 males and 74 females. A questionnaire was compiled to determine baseline characteristics, and food and coffee consumption. Subjects were divided into three groups, which included non‑drinkers, Turkish coffee and instant coffee drinkers, and anthropometric measurements were acquired, including weight, height and body mass index. Serum lipid levels were analyzed, including the total cholesterol (TC), triglyceride (TG), high‑density lipoprotein cholesterol (HDL‑C), low‑density lipoprotein cholesterol (LDL‑C) and very low‑density lipoprotein cholesterol (VLDL‑C) levels. Of the population studied, 76.2% had consumed at least one cup of coffee per week over the previous year. Daily consumption values were 62.3±40.60 ml (0.7±0.50 cup) for Turkish coffee and 116.3±121.96 ml (0.7±0.81 cup) for instant coffee. No statistically significant differences were observed in the serum levels of TC, TG, LDL‑C, HDL‑C or VLDL‑C among the three groups. In addition, no statistically significant differences were observed in the serum lipid levels when comparing individuals who consumed coffee with sugar/cream or who smoked and those who did not (P>0.05). Therefore, the present observations indicated no significant association between the consumption of Turkish or instant coffee and serum lipid levels.

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