Khaberni - Health reports based on medical and nutritional studies about diterpene compounds in coffee show that the cardiovascular effect of the drink is not only linked to the amount consumed, but is greatly determined by the brewing method and the concentration of natural compounds capable of raising blood cholesterol levels.
Scientific evidence suggests that the compounds cafestol and kahweol found in unfiltered coffee are associated with an increase in harmful cholesterol through their effects on fat metabolism in the liver, while their amounts vary depending on the preparation method, as boiled or unfiltered coffee contains higher levels compared to paper-filtered coffee.
Experts clarify that using paper filters significantly reduces the transfer of these compounds to the final beverage, making filtered coffee a less impactful choice on lipid markers within moderate consumption limits. This confirms that the health impact assessment of coffee should include the brewing method alongside the quantity, accompanying dietary habits, and overall lifestyle.
These results support preventive directions in cardiology and nutrition, which advocate moderation in consumption and choosing preparation methods that reduce long-term risks, balancing the known benefits of coffee and raising awareness of its potential effects on cardiovascular health.
