Guest guest Posted October 22, 2004 Report Share Posted October 22, 2004 That is a major drag 'cause French Pressed coffee tastes so much better than drip filtered! On Fri, 22 Oct 2004 17:52:24 -0000, Cyn <cynthialstern@...> wrote: > > > It was UNFILTERED coffee that was associated with the increased > risks. > > So throw out your French press coffeepot, and you should be OK. > > Theoretically. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2004 Report Share Posted October 23, 2004 >>What proportion of the population drinks unfiltered coffee? Fairly low I would have thought. I would have agreed except for the recent popularity of espresso, latte, cappucino etc etc. All of those are made from unfiltered coffee. At one time, filtered coffee was recommnded as it reduced the amount of chemicals suspected to raise LDL and I would say it became the " norm " . But, with the popularity of all these other drinks, who knows for sure. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2004 Report Share Posted October 23, 2004 Over the years I find that these coffee studies flip-flop between healthy and un-healthy more than that candidate.... I have been served French press coffee in Australia, so I suspect they are used all around the world although probably not by the majority of coffee consumers. For the record pressed coffee is "filtered" too. It might be informative to know what the difference is they are charging with being unhealthy. Is it the amount of time grounds are exposed to the brew water, or the amount of oil/sediment captured or not by the filter. Brew water temperature exposure is minimal in drip brewers (actually cold brewing is even less but that's a little too obscure). Worst case for temp exposure IMO is percolator brewing which has declining in popularity (perhaps due to taste). Vacuum brewing also involves the grounds in high temperature brew water for a duration similar to press pots so if that's the mechanism that is also suspect. Filter quality is generally coarser in press pots to prevent pressure build up while pressing, and fine in pour over (similar to drip but DIY). Drip can vary with re-usable metal filters being coarser than paper. In my experience there is even noticeable variation between paper filters. Sorry (not really), if this is confusing the issue. I have seen these studies come and go. To my recollection I have never seen a study control for (A) green bean type (arabica or robusta). ( origin (where grown), © growing conditions (similar to grape seasonal/weather differences for wine). (D) The roast profile (times held at several temperatures during roast ). "Rest" (E) time between roasting and grinding/brewing. (F) filter effectiveness or fineness of sediment/oil captured, (G) Grind, or how finely the roasted beans are ground before brewing (this dramatically affects surface area for extraction and potential sediment). Finally (H) brew time (how long was it in the press pot or whatever)? WARNING the following is pure opinion..... "If you like coffee just enjoy it". If you really like coffee, roast your own from quality green beans. Only grind it just before you're ready to brew, and don't roast more than you'll drink in a few days (it does make a difference). Life is too short to drink bad coffee. Be well. JR -----Original Message-----From: Jeff Novick [mailto:jnovick@...]Sent: Friday, October 22, 2004 9:43 PM Subject: RE: [ ] Re: Coffee - Uh Oh >>What proportion of the population drinks unfiltered coffee? Fairly low I would have thought. I would have agreed except for the recent popularity of espresso, latte, cappucino etc etc. All of those are made from unfiltered coffee. At one time, filtered coffee was recommnded as it reduced the amount of chemicals suspected to raise LDL and I would say it became the "norm". But, with the popularity of all these other drinks, who knows for sure. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2004 Report Share Posted October 23, 2004 Hello all, Take a look at the school these folks are affiliated with. They're concerned about unfiltered coffee as in Greek Coffee (sandy ground are in the cup). This would also skew the volume of coffee under examination. Other forms of coffee implicit in the cultural refernces would be Nescafe instant coffee, and this is also different in Greece than in North America (most notably, our doesn't frappe). Cheers, Quoting old542000 <apater@...>: > > > > > > > Here is abstract of that coffee study.. I don't see > where they made > > any distinction b/w filtered and unfiltered. > > > > http://www.ajcn.org/cgi/content/abstract/80/4/862 > > Associations between coffee consumption and > inflammatory markers in > > healthy persons: the ATTICA study1,2,3 > > Antonis Zampelas, Demosthenes B Panagiotakos, Christos > Pitsavos, > > Chrysohoou and Christodoulos Stefanadis > > 1 From the Department of Nutrition and Dietetics, > Harokopio > > University, Athens, Greece (AZ and DBP); and the First > Cardiology > > Clinic, School of Medicine, University of Athens, > Greece (CP, CC, > and > > CS). > > > > > > Background: The effect of coffee consumption on the > cardiovascular > > system is conflicting. Inflammation is important to the > development > > of cardiovascular disease (CVD), and several dietary > factors are > > thought to exert significant effects on inflammation > and thus on > the > > risk of CVD. > > > > Objective: We aimed to investigate the associations > between coffee > > consumption and inflammatory markers. > > > > Design: The cross-sectional survey enrolled 1514 men ( > ± SD age: 46 > ± > > 13 y; range: 18–87 y) and 1528 women (aged 45 ± 13 y; > range: 18–89 > > y). Five percent of men and 3% of women were excluded > for history > of > > CVD. Fasting blood samples were collected. Dietary > habits > (including > > consumption of various types of coffee) were evaluated > by using a > > validated food-frequency questionnaire. > > > > Results: Compared with coffee nondrinkers, men who > consumed >200 mL > > coffee/d had 50% higher interleukin 6 (IL-6), 30% > higher C-reactive > > protein (CRP), 12% higher serum amyloid-A (SAA), and > 28% higher > tumor > > necrosis factor (TNF-) concentrations and 3% higher > white blood > cell > > (WBC) counts (all: P < 0.05). Women who consumed >200 > mL coffee/d > had > > 54% higher IL-6, 38% higher CRP, 28% higher SAA, and > 28% higher TNF- > > > concentrations and 4% higher WBC counts (all: P < 0.05) > than did > > coffee nondrinkers. The findings were significant even > after > control > > for the interactions between coffee consumption and > age, sex, > > smoking, body mass index, physical activity status, and > other > > covariates. > > > > Conclusions: A relation exists between moderate-to-high > coffee > > consumption and increased inflammation process. This > relation could > > explain, in part, the effect of increased coffee intake > on the > > cardiovascular system. > > Hi All, > > For your interest is the following, for which the pdf > is available. > > I would have categorized the curve as reverse-L- > Shaped for the all-cause mortality, which to me is > the bottom line. > > Arch Intern Med. 2000 Dec 11-25;160(22):3393-400. > Coffee consumption and the risk of coronary heart disease > and death. > Kleemola P, Jousilahti P, Pietinen P, Vartiainen E, > Tuomilehto J. > > ... coronary heart disease (CHD) ... 20 179 randomly > selected eastern Finnish men and women aged 30 to 59 > years who > participated in a > cross-sectional risk factor survey in 1972, 1977, or > 1982. ... > followed up for 10 > years ... Multivariate analyses were performed by using > the > proportional > hazards model. RESULTS: In men, the risk of nonfatal > myocardial > infarction was > not associated with coffee drinking. The age-adjusted > association of > coffee > drinking was J shaped with CHD mortality and U shaped > with all-cause > mortality. > The highest CHD mortality was found among those who did > not drink > coffee at all > (multivariate adjusted). Also, in women, all-cause > mortality > decreased by > increasing coffee drinking. The prevalence of smoking and > the mean > level of > serum cholesterol increased with increasing coffee > drinking. Non- > coffee drinkers > more often reported a history of various diseases and > symptoms, and > they also > more frequently used several drugs compared with coffee > drinkers. > CONCLUSIONS: > Coffee drinking does not increase the risk of CHD or > death. In men, > slightly > increased mortality from CHD and all causes in heavy > coffee drinkers > is largely > explained by the effects of smoking and a high serum > cholesterol > level. > > PMID: 11112231 [PubMed - indexed for MEDLINE] > > The amount of all-cause death due to coffee, where 1 cup > = 100 mg > caffeine, was: > Cups, value (confidence interval) > < 1, 1.58 (1.20-2.07) > 1-3, 1.00 > 4-7, 0.97 (0.82-1.14) > > 7, 1.01 (0.84-1.22) > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2004 Report Share Posted October 23, 2004 That does appear to be reassuring; however, I would like to know if the study separated filtered coffee from unfiltered coffee drinkers? Is the predominant form of coffee consumed in the region studied still the unfiltered type? On Sat, 23 Oct 2004 08:11:13 -0700, gifford3@... <gifford3@...> wrote: > > Hello all, > > Take a look at the school these folks are affiliated > with. They're concerned about unfiltered coffee as in > Greek Coffee (sandy ground are in the cup). This would > also skew the volume of coffee under examination. Other > forms of coffee implicit in the cultural refernces would > be Nescafe instant coffee, and this is also different in > Greece than in North America (most notably, our doesn't > frappe). > > Cheers, > > > Quoting old542000 <apater@...>: > > > > > > > > > > > > > Here is abstract of that coffee study.. I don't see > > where they made > > > any distinction b/w filtered and unfiltered. > > > > > > http://www.ajcn.org/cgi/content/abstract/80/4/862 > > > Associations between coffee consumption and > > inflammatory markers in > > > healthy persons: the ATTICA study1,2,3 > > > Antonis Zampelas, Demosthenes B Panagiotakos, Christos > > Pitsavos, > > > Chrysohoou and Christodoulos Stefanadis > > > 1 From the Department of Nutrition and Dietetics, > > Harokopio > > > University, Athens, Greece (AZ and DBP); and the First > > Cardiology > > > Clinic, School of Medicine, University of Athens, > > Greece (CP, CC, > > and > > > CS). > > > > > > > > > Background: The effect of coffee consumption on the > > cardiovascular > > > system is conflicting. Inflammation is important to the > > development > > > of cardiovascular disease (CVD), and several dietary > > factors are > > > thought to exert significant effects on inflammation > > and thus on > > the > > > risk of CVD. > > > > > > Objective: We aimed to investigate the associations > > between coffee > > > consumption and inflammatory markers. > > > > > > Design: The cross-sectional survey enrolled 1514 men ( > > ± SD age: 46 > > ± > > > 13 y; range: 18–87 y) and 1528 women (aged 45 ± 13 y; > > range: 18–89 > > > y). Five percent of men and 3% of women were excluded > > for history > > of > > > CVD. Fasting blood samples were collected. Dietary > > habits > > (including > > > consumption of various types of coffee) were evaluated > > by using a > > > validated food-frequency questionnaire. > > > > > > Results: Compared with coffee nondrinkers, men who > > consumed >200 mL > > > coffee/d had 50% higher interleukin 6 (IL-6), 30% > > higher C-reactive > > > protein (CRP), 12% higher serum amyloid-A (SAA), and > > 28% higher > > tumor > > > necrosis factor (TNF-) concentrations and 3% higher > > white blood > > cell > > > (WBC) counts (all: P < 0.05). Women who consumed >200 > > mL coffee/d > > had > > > 54% higher IL-6, 38% higher CRP, 28% higher SAA, and > > 28% higher TNF- > > > > > concentrations and 4% higher WBC counts (all: P < 0.05) > > than did > > > coffee nondrinkers. The findings were significant even > > after > > control > > > for the interactions between coffee consumption and > > age, sex, > > > smoking, body mass index, physical activity status, and > > other > > > covariates. > > > > > > Conclusions: A relation exists between moderate-to-high > > coffee > > > consumption and increased inflammation process. This > > relation could > > > explain, in part, the effect of increased coffee intake > > on the > > > cardiovascular system. > > > > Hi All, > > > > For your interest is the following, for which the pdf > > is available. > > > > I would have categorized the curve as reverse-L- > > Shaped for the all-cause mortality, which to me is > > the bottom line. > > > > Arch Intern Med. 2000 Dec 11-25;160(22):3393-400. > > Coffee consumption and the risk of coronary heart disease > > and death. > > Kleemola P, Jousilahti P, Pietinen P, Vartiainen E, > > Tuomilehto J. > > > > ... coronary heart disease (CHD) ... 20 179 randomly > > selected eastern Finnish men and women aged 30 to 59 > > years who > > participated in a > > cross-sectional risk factor survey in 1972, 1977, or > > 1982. ... > > followed up for 10 > > years ... Multivariate analyses were performed by using > > the > > proportional > > hazards model. RESULTS: In men, the risk of nonfatal > > myocardial > > infarction was > > not associated with coffee drinking. The age-adjusted > > association of > > coffee > > drinking was J shaped with CHD mortality and U shaped > > with all-cause > > mortality. > > The highest CHD mortality was found among those who did > > not drink > > coffee at all > > (multivariate adjusted). Also, in women, all-cause > > mortality > > decreased by > > increasing coffee drinking. The prevalence of smoking and > > the mean > > level of > > serum cholesterol increased with increasing coffee > > drinking. Non- > > coffee drinkers > > more often reported a history of various diseases and > > symptoms, and > > they also > > more frequently used several drugs compared with coffee > > drinkers. > > CONCLUSIONS: > > Coffee drinking does not increase the risk of CHD or > > death. In men, > > slightly > > increased mortality from CHD and all causes in heavy > > coffee drinkers > > is largely > > explained by the effects of smoking and a high serum > > cholesterol > > level. > > > > PMID: 11112231 [PubMed - indexed for MEDLINE] > > > > The amount of all-cause death due to coffee, where 1 cup > > = 100 mg > > caffeine, was: > > Cups, value (confidence interval) > > < 1, 1.58 (1.20-2.07) > > 1-3, 1.00 > > 4-7, 0.97 (0.82-1.14) > > > 7, 1.01 (0.84-1.22) > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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