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Different Preparations of Coffee Have Varied Effects on Body Weight and Blood Lipids in Experimental Rats

Ismail MS, Saad HH, Elmaadawy AA and Al-Qahiz NM

Coffee beverage is a globally consumed and is prepared in different ways. This study aims at finding out the effects of different preparations of coffee on body weight and blood lipids in experimental rats. Forty male albino rats (130 ± 2.3 g) were divided into five equal groups (n=8), control, Turkish coffee medium roasting (TMC), Turkish coffee dark roasting (TDC), instant coffee (IC), and Arabian coffee (AC). Each group received 2 ml oral dose of coffee (0, 4.3, 4.3, 14.3, 8.6 mg/100 g BW respectively). The experiment continued for 30 days, and by the end, rats were anesthetized and killed for collection of blood samples. Triglycerides, total cholesterol, HDLc, LDLc, VLDLc, and total lipids were determined in serum. Samples of liver, kidney, and heart were collected for histopathological examination. Results showed that rats fed different preparations of coffee had significantly smaller weight gain than control group. On the other hand, group fed instant coffee lost considerable amount of body weight. Among all kinds of studied coffee, the Turkish coffee dark roasting reduced significantly (P<0.05) serum triglycerides, total cholesterol, LDLc, VLDLc, and total lipids, whereas it elevated HDLc concentration. Moreover, group fed Instant coffee showed also lower blood lipids. In conclusion, moderate amounts of Turkish coffee dark roasting have desirable effects on serum total cholesterol, LDLc, and total blood lipids.