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Boiled coffee fails to raise serum cholesterol in hamsters and rats

Published online by Cambridge University Press:  09 March 2007

Anton C. Beynen ,
Marianne P. M. E. Weusten-Van Der Wouw ,
Baukje De Roos  and
Martijn B. Katan
Anton C. Beynen
Affiliation:
Department of Laboratory Animal Science, Faculty of Veterinary Medicine, Utrecht University, Utrecht, The Netherlands
Marianne P. M. E. Weusten-Van Der Wouw
Affiliation:
Department of Human Nutrition, Agricultural University, Wageningen, The Netherlands
Baukje De Roos
Affiliation:
Department of Human Nutrition, Agricultural University, Wageningen, The Netherlands
Martijn B. Katan
Affiliation:
Department of Human Nutrition, Agricultural University, Wageningen, The Netherlands
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Abstract

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Boiled coffee contains the lipid compounds cafestol and kahweol, which raise cholesterol strongly in man. These lipids are retained by paper filters. In a search for an animal model for the effect of coffee lipids on serum cholesterol concentrations, we fed hamsters (Mesocvicetus aurutus) and rats on mash diets consisting of a purified base diet and either boiled water, unfiltered boiled coffee or filtered boiled coffee. After a feeding period of 8 weeks there was no statistically significant effect of unfiltered boiled coffee on serum total cholesterol and triacylglycerol concentrations in either the hamsters or the rats. The level of serum cholesterol did respond predictably to the addition of cholesterol and/or saturated fatty acids to the diet. The lack of effect of unfiltered boiled coffee in the hamsters and the rats, when compared with the previously reported activity in humans, could not be explained by dosage, duration of treatment, mode of administration or by insufficient statistical power. It is concluded that hamsters and rats are insensitive to unfiltered boiled coffee and thus are unsuitable models for investigating its hyper- cholesterolaemic effect.

Keywords

CoffeeSerum cholesterolAnimal model
Type
General Nutrition
Information
British Journal of Nutrition , Volume 76 , Issue 5 , November 1996 , pp. 755 - 764
Copyright
Copyright © The Nutrition Society 1996

References

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