Drinking a nice hot brew is a ritual for many in the morning. But could your choice of coffee actually be negatively effecting your cholesterol levels?
COFFEE aficionados often find themselves in debates about the health impacts of their favourite brew.
Among the various types of coffee, unfiltered versions like French press and espresso are frequently discussed.
Is it true that drinking unfiltered coffee can lead to increased cholesterol levels?
Verdict:
TRUE
Studies have shown that unfiltered coffee contains higher levels of cafestol and kahweol, compounds responsible for raising cholesterol levels.
These diterpenes are naturally found in the oil of coffee beans and are typically filtered out in brewed coffee using paper filters.
This is why filtered coffee does not have the same cholesterol-raising effect as its unfiltered counterparts.
Cafestol is considered one of the most potent cholesterol-elevating compounds in the human diet.
It affects the liver's cholesterol metabolism by altering the expression of certain genes involved in cholesterol regulation.
Kahweol, although less emphasised in some studies, also contributes to increased LDL cholesterol, commonly known as "bad" cholesterol.
One of the first times the cholesterol-raising effects of unfiltered coffee was noted was during a study in Norway called the Tromso Heart study in 1983.
In many parts of Scandinavia, "boiled coffee" is the popular method of preparing the beverage.
As it turns out, boiled coffee, where you boil coffee in a pot then strain out the grounds, has the highest amount of cafestol remaining.
Subsequent research has confirmed that even moderate consumption of unfiltered coffee can lead to a noticeable rise in cholesterol levels over time.
While these compounds may raise LDL cholesterol, kahweol has also been studied for potential anti-inflammatory and anti-carcinogenic properties.
For coffee drinkers concerned about cholesterol, opting for filtered coffee might be a healthier choice.
The method of brewing plays a significant role in the concentration of these compounds, according to another study done in Sweden in 2025 where espresso comes in second when it comes to the amount of cafestol.
This is followed by brewing machines, french presses and finally filtered coffees.
In contrast, instant coffee contains much lower levels of cafestol and kahweol due to its production process, which involves brewing and then freeze-drying or spray-drying the coffee.
This results in a significant reduction of these diterpenes, making instant coffee a safer option for those concerned about cholesterol levels.
Despite its lower diterpene content, instant coffee still provides the antioxidant benefits of coffee, though health considerations should include any added sugar or creamers.
References:
1. https://pubmed.ncbi.nlm.nih.
2. https://www.nmcd-journal.com/
3. https://www.sciencedirect.com/
