Q&A: Can drinking coffee raise my cholesterol level?
Studies have linked two oils produced when coffee is brewed to increases in both total and low-density-lipoprotein (LDL, or bad) cholesterol levels. Researchers believe the amount of the cafestol and kahweol oils that ends up in the coffee you drink depends on the brewing method you use and how the water comes in contact with the ground coffee.
Drip coffeemakers, like those we tested in our latest report on these appliances, distribute water to the grounds gently enough so that the cafestol and kahweol pass through only in negligible amounts whether you use a paper or a metal filter. The same goes for instant coffee and coffee brewed in a traditional percolator.
But the studies have found that other brewing methods might boost both total cholesterol and LDL cholesterol. The Scandinavian boiled, Turkish/Greek/Mediterranean (shown), and French-press brewing methods addressed in these studies produced coffee with relatively high levels of cafestol and kahweol. Espresso contains more of the oils, and even boiling water poured onto ground coffee can result in the release of the oils.
If you're watching your cholesterol, you might be better off not using one these brewing methods on a regular basis.—Ed Perratore
Essential information: Read our March 2009 report on caffeinated and decaffeinated coffees (available to subscribers). Learn more about cholesterol and how to maintain healthy levels.
Written by larrylarr on February 13th, 2009 with
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