Eur J Nutr (2018) 57:269–278 https://doi.org/10.1007/s00394-016-1316-8 ORIGINAL CONTRIBUTION Regularly consuming a green/roasted coffee blend reduces the risk of metabolic syndrome 1 1 2 2 Beatriz Sarriá · Sara Martínez‑López · José Luis Sierra‑Cinos · Luis García‑Diz · 1 1 Raquel Mateos · Laura Bravo‑Clemente Received: 7 April 2016 / Accepted: 29 September 2016 / Published online: 13 October 2016 © Springer-Verlag Berlin Heidelberg 2016 Abstract the lower leptin (p = 0.001), PAI-1 (p < 0.001) and resis- Purpose Preventive health effects of coffee could have tin (p = 0.034) levels in the two groups after coffee con- a widespread impact on public health. Green coffee has sumption. Glucose concentration (p = 0.030) and insulin more phenols than roasted, and thus is healthier, although resistance (p = 0.011; HOMA-IR) also decreased, as well with less acceptable organoleptic properties. Therefore, the as triglyceride levels (p = 0.017), so that the reduction was effects of regularly consuming a green/roasted coffee blend much greater in the hypercholesterolaemics (group effect, (35/65) on the main components of MetS in humans were p = 0.027). evaluated. Conclusion Regular consumption of the green/roasted Methods A crossover, randomized, controlled study was coffee blend may be recommended to healthy
European Journal of Nutrition – Springer Journals
Published: Oct 13, 2016
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