The Effect of High and Low Roasted Coffee on Vascular Response

The Effect of High and Low Roasted Coffee on Vascular Response

Evidence suggests that a diet rich in plant phenolic compounds may induce beneficial vascular effects. Coffee is a good source of phenolic compounds called chlorogenic acids (CGA), however the level of CGA is reduced during the roasting process.

The aim of this study is to investigate the effect of coffee roasting on vascular response. The investigators hypothesize that coffee roasted to a lesser extent will exert a favourable vascular response over more heavily roasted coffee due to the higher levels of CGA.

Inclusion Criteria:

• Male
• A signed consent form
• Age 19-35 years
• Body mass index - 18.5-30 kg/m2
• Normal blood pressure at screening (< 150/90)

Exclusion Criteria:

• Blood pressure > 150/90 mmHg
• Haemoglobin (anaemia marker) < 125 g/l
• Gamma GT (liver enzymes) > 80 IU/l
• Cholesterol > 6.5 mmol/l
• Had suffered a myocardial infarction or stroke in the previous 12 months
• Suffers from any reproductive disorder
• Suffers from any blood-clotting disorder
• Suffers from any metabolic disorders (e.g. diabetes or any other endocrine or liver diseases)
• Any dietary restrictions or on a weight reducing diet
• Drinking more than 21 units per week
• On any lipid-modifying medication
• On any blood pressure lowering medication
• On any medication affecting blood clotting
• Planning on altering consumption of vitamin supplements/fish oil capsules during the course of the study
• Regular or vigorous exercise (3 times/week, 20 minutes each session)
• Smoking
• Vegetarians or vegans