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Preventive Effect of Coffee Against Cardiovascular Diseases

Coffee is the most widely consumed hot beverage worldwide. Intake of coffee may have an important impact on public health, and determining whether such impact is detrimental or positive has encouraged intensive research over the last decades. This chapter will review evidences from epidemiological and intervention studies on the effect of coffee on cardiovascular diseases (CVDs), discussing the role and mechanisms of action of the most relevant phytochemicals in coffee to shed light on the still controversial effects of coffee on cardiovascular health.Findings from case–control studies suggest a negative effect of coffee. In contrast, prospective studies systematically reveal that long-term consumption of moderate amounts of coffee is associated with a lower risk of coronary heart disease, heart failure, and stroke, but not with incident hypertension. Different outcomes on the effects of coffee on risk factors such as blood pressure, endothelial function, serum lipids, plasma homocysteine levels, or markers of oxidative stress and inflammation have been found depending on aspects like the type and methods of preparation (filtered vs. unfiltered), doses, content of chlorogenic acids and caffeine, acute vs. long-term effects, etc. Overall, evidences do not support a negative health impact of coffee, suggesting a preventive effect of moderate intakes against CVDs.

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31 Jan 2019
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