Roast­ing cof­fee beans cuts the health ben­e­fits

Scottish Daily Mail - - News - By Vic­to­ria Allen Sci­ence Cor­re­spon­dent

THE type of roasted cof­fee you drink could af­fect your risk of heart at­tack and stroke, Bri­tish sci­en­tists say.

Caf­feine com­pounds found in cof­fee are known to ward off high blood pres­sure.

But a study has found that if the cof­fee beans have been highly roasted then the drink is less ben­e­fi­cial for your health.

A cof­fee that is highly roasted could lose some of the ben­e­fits for blood pres­sure, heart at­tack and stroke, be­cause of the chloro­genic acid lost dur­ing the roast­ing process.

It means more than three times as much highly roasted would have to be drunk to get the ben­e­fits of a nor­mal mug. This is a polyphe­nol – a plant-based mi­cronu­tri­ent that pro­tects the heart.

Read­ing Univer­sity’s Dr Jeremy Spencer, co-author of the re­search, said: ‘We found the more gen­tly you carry out the heat­ing process, the more you keep low lev­els of these com­pounds, which im­prove the func­tion of your cir­cu­la­tory sys­tem and re­duce the risk of de­vel­op­ing high blood pres­sure.’

Cof­fee beans are roasted to bring out their aroma and flavour, and be­come richer and more bit­ter­sweet the longer they are heated. Restau­rants of­ten serve highly roasted cof­fee af­ter a meal, be­cause the depth of flavour works fol­low­ing rich food.

Re­searchers com­pared dif­fer­ently roasted in­stant and pre­ground cof­fee, rang­ing from Nescafe Green Blend, which in­cludes un­roasted beans, to Sains­bury’s ‘af­ter-din­ner’ and ‘con­ti­nen­tal­style’ va­ri­eties – the high­est roasted of those an­a­lysed. Green cof­fee beans are fash­ion­able among the health-con­scious, and Nescafe states that its brand con­tains an­tiox­i­dants on the jar. The study found it con­tained 121.25mg of chloro­genic acid per cup when brewed, com­pared with just 27.33mg for Sains­bury’s French cof­fee.

Mor­risons full roast cof­fee had 37mg, com­pared to 54mg for its gold de­caf brand.

Sains­bury’s break­fast cof­fee had 94.47mg of chloro­genic acid, with its French cof­fee of­fer­ing the low­est level. Nescafe gold de­caf con­tained only 43.26mg.

The study said 400mg of chloro­genic acid may cut blood pres­sure in healthy peo­ple.

As a con­se­quence of the drop in chloro­genic acid, the study said, choice of cof­fee ‘may have a large in­flu­ence on the po­ten­tial health po­ten­tial of cof­fee in­take’.

Chris Stem­man, of the Bri­tish Cof­fee As­so­ci­a­tion, said: ‘It’s also im­por­tant to re­mem­ber that other com­po­nents of cof­fee, such as caf­feine, are also as­so­ci­ated with pos­i­tive ef­fects on health.’

‘As­so­ci­ated with pos­i­tive ef­fects’

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