Coffee, tea and coronary heart disease

Abstract

The most likely cholesterol-raising factors in unfiltered coffee are kahweol and cafestol. Different brewing methods alter the concentrations of these diterpenes and have caused discrepant results in studies from different parts of the world. The effect of tea on the risk of coronary heart disease is much less clear but some studies have found a protective effect, possibly caused by flavonoids acting as antioxidants.