Changes in High-Density Lipoprotein Cholesterol Levels in Relation to Coffee Consumption Among Taiwanese Adults

doi:10.2147/JMDH.S276395

中山醫學大學機構典藏 CSMUIR > 中山醫學大學研究成果 > 期刊論文 > Item 310902500/24787

Please use this identifier to cite or link to this item: https://ir.csmu.edu.tw:8080/ir/handle/310902500/24787

Title:	Changes in High-Density Lipoprotein Cholesterol Levels in Relation to Coffee Consumption Among Taiwanese Adults
Authors:	Chang, HC;Nfor, ON;Ho, CC;Chen, PH;Kung, YY;Hsu, SY;Tantoh, DM;Liaw, YC;Hsieh, CF;Liaw, YP
Keywords:	coffee;cardiometabolic health;caffeine;lipid
Date:	2020
Issue Date:	2022-08-09T08:08:00Z (UTC)
Publisher:	DOVE MEDICAL PRESS LTD
ISSN:	1178-2390
Abstract:	Purpose: High-density lipoprotein cholesterol (HDL-C) is essential for cardiometabolic health. Coffee consumption influences the body's ability to regulate serum lipid profile. Although there is extensive information on coffee and cholesterol, not much is known whether changes in HDL-C concentrations are affected by coffee with or without flavoring substances. Materials and Methods: Using historical data collected from 1272 participants in Li-Shin (Landseed) International Hospital in Northern Taiwan, we examined the relationship between HDL-C and consumption of plain black coffee with and without additives. Data on coffee consumption between 2006 and 2019 were collected based on self-reported questionnaires while HDL-C measurements were obtained from the electronic medical records of the hospital. t-test, chi-square test and multivariate linear regression analysis were used for analysis. Results: In our primary analysis, we found that coffee consumption of >= 5 cups per week was positively associated with HDL-C (beta = 1.9586, p=0.0442) compared with the lowest level (<1 cup/week) of consumption. We found in a separate model that higher (>= 5 cups/week) or lower (1-4 cups/week) consumption of plain black coffee without additives was associated with higher HDL-C. The corresponding beta values were 4.0674 (p = 0.0007) and 4.1253 (p = 0.0008), respectively. However, HDL-C levels were not affected by coffee with additives. Conclusion: We found that consumption of black coffee without additives was associated with higher concentrations of HDL-C among Taiwanese adults over the age of 30. However, HDL-C levels did not change significantly among individuals who consumed black coffee with additives.
URI:	http://dx.doi.org/10.2147/JMDH.S276395 https://www.webofscience.com/wos/woscc/full-record/WOS:000587486800001 https://ir.csmu.edu.tw:8080/handle/310902500/24787
Relation:	JOURNAL OF MULTIDISCIPLINARY HEALTHCARE ,2020 ,v13 ,p1427-1432
Appears in Collections:	[中山醫學大學研究成果] 期刊論文

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