Influence of three different coffee types (100%arabic, blend and decaffeinated coffee) in two types of roasts (medium and dark) on metabolic profile in healthy volunteers

INTRODUCTION: Coffee is one of the most popular beverages in the world. Given its high consumption, potential health effects caused by this beverage brought the interest of the scientific community. Considering the current knowledge and controversies about drinking coffee daily, justifies this study in healthy volunteers and habitual coffee drinkers. OBJECTIVES: To compare the consumption of two different coffee roasts degrees (medium and dark roast) on 3 types of coffee: 100% arabic, blend and decaffeinated blend coffee and its effects on metabolic profile in healthy subjects. RESULTS: 70 healthy subjects, age 47±12 years old participated in the trial. Most subjects were female (71,4%). This randomized crossover clinical trial lasted 77 days. All the volunteers performed four visits (T0 – T1 – T2 –T3). In the visits, the participants had blood samples taken, held clinical examinations and nutritional evaluation, aside from receiving orientation. Randomly, participants should drink 100% Arabic, blend coffee or decaffeinated coffee. Then, in a second stage, again randomly, volunteers were draw to see which roast they would start drinking. In T0, subjects were oriented to stop consuming all the foods and beverages, which contained coffee or caffeine for 21 days. In T1 subjects start consuming medium or dark roast paper-filtered coffee for 4 weeks. In T2 they start the other roast for another additional 4 weeks. In T3, subjects stopped the coffee consumption, thus the study was completed. Participants received the coffee powder according to randomization criteria previously described. It is the same kind of coffee from the same producer and way to prepare. The coffee daily consumption were between 450 -600 ml. After “washout” period and after each period drinking coffee, all the subjects had sample bloods taken, to assess total cholesterol and fractions, triglycerides, glycaemia, homocisteine, acid folic and anthropometric (weight and BMI – body mass index). After analyzing the results, we observed an increase in total cholesterol, LDL and HDL levels after blend coffee intake. A significative increase in homocisteine levels after 100% Arabic and blend coffee intake. The significant difference in the group that consumed 100% arabic coffee were in between basal and medium roast. But in in group that consumed blend coffee this significant difference in homocisteine were in between the two roasts, higher during medium roast. CONCLUSIONS: Those results demonstrate a slight increase in homocisteine, when consumed blend coffee and 100% Arabic coffee. Also increased total cholesterol and LDL but at the same time increased the HDL, when they drank blend coffee. Despite significant, those metabolic alterations were discrete. It is difficult to determine the coffee influence on lipid metabolism, but maybe this slight increase tin HDL together with some antioxidant effect can contribute to the reduction of death from cardiovascular disease as already noted in epidemiologic studies.