Effects of coffee consumption on subclinical inflammation and other risk factors for type 2 diabetes: a clinical trial

Kempf, Kerstin; Herder, Christian; Erlund, Iris; Kolb, Hubert; Martin, Stéphan; Carstensen, Maren; Köenig, Wolfgang; Sundvall, Jouko; Bidel, Siamak; Kuha, Suvi; Tuomilehto, Jaakko

doi:10.3945/ajcn.2009.28548

Cited by 315 publications

(285 citation statements)

References 38 publications

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“…In vitro green tea has been reported to have ≈2.5 more antioxidant capacity than black tea 39. Caffeine, a component in both green and black tea, has been found to be associated with higher HDL‐C concentrations 40. Because Chinese generally have lower coffee consumption,41 tea is the major dietary contributor for caffeine.…”

Section: Discussionmentioning

confidence: 99%

Tea Consumption and Longitudinal Change in High‐Density Lipoprotein Cholesterol Concentration in Chinese Adults

Huang

et al. 2018

JAHA

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BackgroundThe relation between tea consumption and age‐related changes in high‐density lipoprotein cholesterol (HDL‐C) concentrations remains unclear, and longitudinal human data are limited. The aim of current study was to examine the relation between tea intake and longitudinal change in HDL‐C concentrations.Methods and ResultsBaseline (2006) tea consumption was assessed via a questionnaire, and plasma HDL‐C concentrations were measured in 2006, 2008, 2010, and 2012 among 80 182 individuals (49±12 years of age) who did not have cardiovascular diseases or cancer, or did not use cholesterol‐lowering agents both at baseline (2006) and during the follow‐up period (2006–2012). The associations between baseline tea consumption and rate of change in HDL‐C concentrations were examined using generalized estimating equation models. Tea consumption was inversely associated with a decreased rate of HDL‐C concentrations (P‐trend <0.0001) in the fully adjusted model. The adjusted mean difference in the HDL‐C decreased rate was 0.010 (95% confidence interval, 0.008, 0.012) mmol/L per year for tea consumers versus nonconsumers (never or less than once/month group). Interactions between tea consumption and age, sex, lifestyle scores, and metabolic syndrome (all P‐interaction <0.0001) were identified. The associations between greater tea consumption and slower decrease in HDL‐C concentrations were more pronounced in men, individuals aged 60 or older, individuals with a lower lifestyle score, and individuals with metabolic syndrome (all P‐trend <0.0001).ConclusionsTea consumption was associated with slower age‐related decreases in HDL‐C concentrations during 6 years of follow‐up.Clinical Trial Registration URL: http://www.chictr.org. Unique identifier: ChiCTR‐TNRC‐11001489.

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Section: Discussionmentioning

confidence: 99%

Tea Consumption and Longitudinal Change in High‐Density Lipoprotein Cholesterol Concentration in Chinese Adults

Huang

et al. 2018

JAHA

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“…These compounds may complement or synergize with caffeine to produce their beneficial actions (Cao et al 2011). Furthermore, because dietary polyphenols such as chlorogenic and caffeic acid in coffee have antioxidant (Higdon and Frei 2006) and antiinflammatory (Kempf et al 2010) properties, they may function independently of caffeine to produce positive effects on motor and memory function during aging. In these studies, diets supplemented with the equivalent of ten cups of coffee improved performance in aged rats, compared to age-matched control rats, on motor tests that rely on balance and fine motor coordination, including the rotarod and the inclined screen.…”

Section: Discussionmentioning

confidence: 99%

Coffee, but not caffeine, has positive effects on cognition and psychomotor behavior in aging

Shukitt‐Hale

Miller

Chu

et al. 2013

AGE

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The complex mixture of phytochemicals in fruits and vegetables provides protective health benefits, mainly through additive and/or synergistic effects. The presence of several bioactive compounds, such as polyphenols and caffeine, implicates coffee as a potential nutritional therapeutic in aging. Moderate (three to five cups a day) coffee consumption in humans is associated with a significant decrease in the risk of developing certain chronic diseases. However, the ability of coffee supplementation to improve cognitive function in aged individuals and the effect of the individual components in coffee, such as caffeine, have not been fully evaluated. We fed aged rats (19 months) one of five coffeesupplemented diets (0, 0.165, 0.275, 0.55, and 0.825 % of the diet) for 8 weeks prior to motor and cognitive behavior assessment. Aged rats supplemented with a 0.55 % coffee diet, equivalent to ten cups of coffee, performed better in psychomotor testing (rotarod) and in a working memory task (Morris water maze) compared to aged rats fed a control diet. A diet with 0.55 % coffee appeared to be optimal. The 0.165 % coffeesupplemented group (three cups) showed some improvement in reference memory performance in the Morris water maze. In a subsequent study, the effects of caffeine alone did not account for the performance improvements, showing that the neuroprotective benefits of coffee are not due to caffeine alone, but rather to other bioactive compounds in coffee. Therefore, coffee, in achievable amounts, may reduce both motor and cognitive deficits in aging.

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“…The anti-inflammatory effect of CGAs, although less explored, is also likely to be relevant to the integrity of overall vascular function and BP regulation in the long run. 55,56 Unlike many direct peripheral vasodilators, the hypotensive effect of GCE or CGA was not accompanied by reflex tachycardia, a relevant sign of sympathetic nerve activation. 57,58 Previous studies implicated that both ferulic acid and caffeic acid modulated NO pathways in the central nervous system.…”

Section: Molecular Targets Of Chlorogenic Acid In Blood-pressure Regumentioning

confidence: 99%

Antihypertensive effects and mechanisms of chlorogenic acids

et al. 2011

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Chlorogenic acids (CGAs) are potent antioxidants found in certain foods and drinks, most notably in coffee. In recent years, basic and clinical investigations have implied that the consumption of chlorogenic acid can have an anti-hypertension effect. Mechanistically, the metabolites of CGAs attenuate oxidative stress (reactive oxygen species), which leads to the benefit of blood-pressure reduction through improved endothelial function and nitric oxide bioavailability in the arterial vasculature. This review article highlights the physiological and biochemical findings on this subject and highlights some remaining issues that merit further scientific and clinical exploration. In the framework of lifestyle modification for the management of cardiovascular risk factors, the dietary consumption of CGAs may hold promise for providing a non-pharmacological approach for the prevention and treatment of high blood pressure.

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Effects of coffee consumption on subclinical inflammation and other risk factors for type 2 diabetes: a clinical trial

Cited by 315 publications

References 38 publications

Tea Consumption and Longitudinal Change in High‐Density Lipoprotein Cholesterol Concentration in Chinese Adults

Tea Consumption and Longitudinal Change in High‐Density Lipoprotein Cholesterol Concentration in Chinese Adults

Coffee, but not caffeine, has positive effects on cognition and psychomotor behavior in aging

Antihypertensive effects and mechanisms of chlorogenic acids

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