- cross-posted to:
- science@lemmy.world
- cross-posted to:
- science@lemmy.world
cross-posted from: https://lemmy.world/post/27377315
A new Swedish study reveals that many common office coffee machines fail to filter out cholesterol-elevating compounds found in coffee, sometimes leaving behind even more than espresso or French press. Depending on the machine and brewing method, the amount of harmful diterpenes like cafestol and kahweol can vary widely, and frequent coffee drinkers may be unknowingly boosting their LDL cholesterol levels.
Is there a way to replicate this experiment? I see some of the details but I want to know how they looked at the cholesterol-elevating compounds.
Looks like this is the paper: https://www.nmcd-journal.com/article/S0939-4753(25)00087-0/fulltext