High levels of certain compounds in coffee can raise bad cholesterol, but how you brew your coffee can make a significant difference. Diterpenes, specifically cafestol and kahweol, are linked to increased LDL cholesterol levels. A study by Swedish researchers examined various coffee brewing methods to determine their impact on these compounds. The findings reveal that brewing methods greatly affect diterpene levels, with some methods being worse than others.
• Boiling coffee leads to the highest levels of cafestol and kahweol.
• Filtering coffee can significantly lower these harmful compounds.
• Drip-filtered coffee has the lowest diterpene levels, making it the healthiest option.
• Espresso and coffee from machines tend to have higher levels of these compounds.
Understanding how brewing methods affect cholesterol levels is crucial for coffee drinkers. Choosing the right brewing method can reduce the risk of cardiovascular diseases, making it important for health-conscious individuals to consider how they prepare their coffee.
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