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Effects of coffee and tea on postprandial cardiometabolic risk factors in healthy individuals: a randomized crossover trial.

  • 2024-03-01
  • Asia Pacific journal of clinical nutrition 33(1)
    • Chunmei Zhang
    • Jiayu Zhang
    • Duo Li
    • Xiaojie Hu

Study Design

Type
Randomized Controlled Trial (RCT)
Population
18 healthy young subjects
Methods
After 8-hour overnight fast, volunteers either ingested water, freeze-dried coffee, spray-dried coffee, green tea, black tea or oolong tea together with a breakfast consisting of an egg and 180g deep-fried dough sticks. Blood was drawn at 0h, 0.5h, 1h, 2h, and 3h.
Duration
3 hours

Background and objectives

The effect of different coffee and tea consumption on postprandial glucose and lipid metabolism has never been reported previously. The aim of the present study was to investigate the effect of different coffee or tea consumption at breakfast on postprandial cardiometabolic risk factors in healthy individuals.

Methods and study design

Eighteen healthy young subjects completed the trial. After 8-hour overnight fast, volunteers either ingested water, freeze-dried coffee, spray-dried coffee, green tea, black tea or oolong tea together with a breakfast consisting of an egg and 180g deep-fried dough sticks. Blood was drawn at 0h, 0.5h, 1h, 2h, and 3h.

Results

The differences in triglyceride (TG) values relative to the baseline levels at 2h and 3h of green tea was significantly decreased compared with black tea and oolong tea (p<0.05). Compared with black tea, green tea and oolong tea significantly reduced postprandial total cholesterol (TC) levels (p<0.05, p<0.01), respectively. Furthermore, the serum concentrations of high-density lipoprotein cholesterol (HDL-C) and low-density lipoprotein cholesterol (LDL-C) were substantially decreased after oolong tea consumption compared with black tea (p<0.05, p<0.01).

Conclusions

Green tea ingestion can lower the elevation of serum TG and TC levels after high-fat or high-cholesterol diets. Our findings have far-reaching implications given the widespread use of coffee and tea and the current concern over cardiometabolic risk factors.

Research Insights

  • Black Tea→Reduced High-Density Lipoprotein Cholesterol Level

    the serum concentrations of high-density lipoprotein cholesterol (HDL-C) and low-density lipoprotein cholesterol (LDL-C) were substantially decreased after oolong tea consumption compared with black tea (p<0.05, p<0.01).

    Effect
    Neutral
    Effect size
    Small
  • Black Tea→Reduced Low-Density Lipoprotein Level

    the serum concentrations of high-density lipoprotein cholesterol (HDL-C) and low-density lipoprotein cholesterol (LDL-C) were substantially decreased after oolong tea consumption compared with black tea (p<0.05, p<0.01).

    Effect
    Neutral
    Effect size
    Small
  • Black Tea→Reduced Total Cholesterol Levels

    Compared with black tea, green tea and oolong tea significantly reduced postprandial total cholesterol (TC) levels (p<0.05, p<0.01), respectively.

    Effect
    Neutral
    Effect size
    Small
  • Black Tea→Reduced Triglyceride Levels

    The differences in triglyceride (TG) values relative to the baseline levels at 2h and 3h of green tea was significantly decreased compared with black tea and oolong tea (p<0.05).

    Effect
    Neutral
    Effect size
    Small
  • Oolong Tea→Reduced High-Density Lipoprotein Cholesterol Level

    the serum concentrations of high-density lipoprotein cholesterol (HDL-C) and low-density lipoprotein cholesterol (LDL-C) were substantially decreased after oolong tea consumption compared with black tea (p<0.05, p<0.01).

    Effect
    Neutral
    Effect size
    Small
  • Oolong Tea→Reduced Low-Density Lipoprotein Level

    the serum concentrations of high-density lipoprotein cholesterol (HDL-C) and low-density lipoprotein cholesterol (LDL-C) were substantially decreased after oolong tea consumption compared with black tea (p<0.05, p<0.01).

    Effect
    Neutral
    Effect size
    Small
  • Oolong Tea→Reduced Total Cholesterol Levels

    Compared with black tea, green tea and oolong tea significantly reduced postprandial total cholesterol (TC) levels (p<0.05, p<0.01), respectively.

    Effect
    Neutral
    Effect size
    Small
  • Oolong Tea→Reduced Triglyceride Levels

    The differences in triglyceride (TG) values relative to the baseline levels at 2h and 3h of green tea was significantly decreased compared with black tea and oolong tea (p<0.05).

    Effect
    Neutral
    Effect size
    Small
  • green tea→Reduced Total Cholesterol Levels

    Compared with black tea, green tea and oolong tea significantly reduced postprandial total cholesterol (TC) levels (p<0.05, p<0.01), respectively.

    Effect
    Neutral
    Effect size
    Small
  • green tea→Reduced Triglyceride Levels

    The differences in triglyceride (TG) values relative to the baseline levels at 2h and 3h of green tea was significantly decreased compared with black tea and oolong tea (p<0.05).

    Effect
    Neutral
    Effect size
    Small
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