Coffee consumption and cardiovascular health patient studiesPrint this page 21 Jun 2013
This is the second of five blog posts on the topic of coffee consumption and cardiovascular health, concentrating on patient studies and underlying conditions. Coffee and Health also houses current scientific information on a wide range of other coffee-related topics.
Studies in patients with underlying disease conditions, from diabetes to myocardial infarction and hypertension, have shown a wide variety of results for the effects of coffee consumption on cardiovascular disease risk.
All the studies show that there are a great number of factors at work which can potentially affect study results. These include the type of coffee given, genetics of participants and possible biochemical effects of other coffee components.
In an interview, available to view here, Dr Esther Lopez-Garcia from the Universidad Autonoma in Madrid in Spain explains:
“Coffee has a very complex mix of compounds. Apart from caffeine, in coffee we can find chlorogenic acid, which is a phenolic compound. We can also find magnesium, trigonelline, quinides, and some research suggests that these compounds may improve glucose metabolism and they have antioxidant properties that are able to reduce inflammatory levels in the body.
“What we believe is that these beneficial effects that we observe in these compounds can offset the acute effects of caffeine. So, in habitual coffee consumers, who develop tolerance to caffeine, coffee may have some beneficial cardiovascular effects.”
Additionally, inherent difficulties in recruiting diseased participants can mean studies tend to have small numbers of subjects and ongoing patient treatment can interfere with trials. The primary value of in-patient studies will ultimately be in therapy development.
This information is intended for Healthcare professional audiences.
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