Coffee consumption and risk of hypertension in the Polish arm of the HAPIEE cohort study

Abstract

Background/objectives Coffee consumption has been hypothesized to be associated with blood pressure, but previous findings are not homogenous. The aim of this study was to evaluate the association between coffee consumption and the risk of developing hypertension. Subjects/Methods Data on coffee consumption, blood pressure, and use of anti-hypertensive medicament were derived from 2,725 participants of the Polish arm of the HAPIEE project (Health, Alcohol and Psychosocial factors In Eastern Europe) who were free of hypertension at baseline and followed up for an average of 5 years. Odds ratios (ORs) and 95% confidence intervals (CIs) were calculated by multivariate logistic regression analyses and stratified for potential confounding factors. Results Coffee consumption was related with decreased age, smoking status, and total energy intake. Compared to persons who drink <1 cup coffee per day, systolic blood pressure was significantly associated with coffee consumption and the risk of hypertension was lower for individuals consuming 3-4 cups/day. Despite the analysis stratified by gender showed that the protective effect of coffee consumption on hypertension was significant only in women, the analysis after stratification by smoking status revealed a decreased risk of hypertension in non-smokers drinking 3-4 cups of coffee per day, in both sexes (OR 0.41, 95% CI: 0.21, 0.79 for men and OR 0.54, 95% CI: 0.29, 0.99 for women). Upper category coffee consumption (>4 cups per day) was not related with significant increased risk of hypertension. Conclusions Relation between coffee consumption and incidence of hypertension was related to smoking status. Consumption of 3-4 cups of coffee per day decreased risk of hypertension in non-smoking men and women only.

Coffee Drinking and Associated Factors in an Elderly Population in Spain

“…In fact, we found that hypertension was associated with a significantly lower consumption of caffeinated coffee and with a non-statistically significant higher consumption of decaffeinated coffee, which is consistent with results from other studies [25]. An inverse association between coffee consumption and hypertension has also been reported in other studies [24,26]. …”

“…The association with smoking and alcohol use was stronger for caffeinated coffee consumption and weaker for decaffeinated coffee, for which the association with smoking was not significant. In accordance with previous studies, it was found that older people consumed less caffeinated coffee [24], which may be related to the higher prevalence of some chronic diseases, such as hypertension, and the clinical recommendations to decrease or even quit coffee consumption at older ages [25]. In fact, we found that hypertension was associated with a significantly lower consumption of caffeinated coffee and with a non-statistically significant higher consumption of decaffeinated coffee, which is consistent with results from other studies [25].…”

Coffee consumption and calcified atherosclerotic plaques in the coronary arteries: The NHLBI Family Heart Study

“…It might be possible that the protective effect of coffee consumption comes through a different physiology than that through reducing atherosclerosis, such as by reducing risk factors responsible for cardiovascular disease. Coffee consumption has been associated with a lower risk of diabetes type 2 [15], improvement of insulin sensitivity [16], hypertension [17], and decreased LDL-C oxidation [18], primarily due to its anti-inflammatory [19] and anti-oxidant [20] properties.…”

Bioactive polyphenols and cardiovascular disease: chemical antagonists, pharmacological agents or xenobiotics that drive an adaptive response?

“…Therefore, interest has been directed towards other bioactive compounds found in fruit and vegetables, namely, polyphenols (Duthie et al , ) that might mediate the benefits independent of the abundant antioxidants. Epidemiological studies have also shown that polyphenols found in berries (Ellingsen et al , ; Li et al , ), chocolate (Jumar and Schmieder, ; Larsson et al , ), coffee (Grosso et al , ) and red wine (Cosmi et al , ) are associated with slower CVD progression. However, given their low bioavailability, the assumption that the observed health beneficial effects are driven by their direct antioxidant activity (chemical antagonism) seems very unlikely.…”