Coffee, tea and coronary heart disease.

Full Abstract

The most likely cholesterol-raising factors in unfiltered coffee are kahweol and cafestol. Different brewing methods alter the concentrations of these diterpenes and have caused discrepant results in studies from different parts of the world. The effect of tea on the risk of coronary heart disease is much less clear but some studies have found a protective effect, possibly caused by flavonoids acting as antioxidants.

Author information

Author/s: Thelle, D S (DS);

Affiliation: Center for Epidemiologic Research, University of Oslo, Norway.

Journal and publication information

Publication Type: Journal Article; Review

Journal: Current opinion in lipidology (Curr Opin Lipidol), published in UNITED STATES. (Language: eng)

Reference: 1995-Feb; vol 6 (issue 1) : pp 25-7

Dates: Created 1995/06/06; Completed 1995/06/06; Revised 2007/11/15;

PMID: 7735710, status: MEDLINE (last retrieval date: 2/18/2009, IMS Date: 18 Feb 2009 00:00:00)

Sourced from the National Library of Medicine. Abstract text and other information may be subject to copyright.

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