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ABSTRACT
Objective: This study was conducted to determine the effects of green coffee consumption on resting energy expenditures (REEs), blood pressure, and body temperature of individuals.
Method: The study was conducted with 24 women. The REE values of the individuals were measured with the COSMED Fitmate PRO. After the first REE measurements, individuals were given 1 cup of green coffee that was prepared to contain 6 mg caffeine per kg of lean body mass. After coffee consumption, REE measurements were made at 30, 60, 120, and 180 minutes. Blood pressure (mm Hg) and body temperature values (°C) were measured simultaneously with REE measurement.
Results: There was a positive correlation between the caffeine amounts given with green coffee and 30-minute (p < 0.05), 60-minute (p = 0.06), and 120-minute (p < 0.05) REE (kcal/d) values. There was also a positive correlation between the total chlorogenic acid taken with green coffee and 30-minute (p < 0.05), 60-minute (p = 0.06), and 120-minute (p < 0.05) REE (kcal/d) values. The intracellular and extracellular fluid amounts liter(l) before and after consumption of green coffee by individuals were 18.7 ± 1.57 versus 18.6 ± 1.44 (p < 0.05) and 11.4 ± 1.01 versus 11.2 ± 0.97 (p < 0.05), respectively. The body temperature (°C) changes observed in the individuals whose usual dietary caffeine intake was less than or equal to the 50th percentile after green coffee consumption were statistically significant (p < 0.05). Similarly, the diastolic blood pressure changes observed in the individuals whose usual dietary caffeine intake was less than or equal to the 50th percentile after green coffee consumption was almost statistically significant (p = 0.06).
Conclusions: The results of this study showed that 6 mg caffeine/kg (lean body mass) intake among women changed body temperature and blood pressure values and liquid balance depending on the usual dietary coffee intake. In addition, chlorogenic acid is also correlated with REE values besides green coffee caffeine.
Key teaching points
| • | There are several findings, and chlorogenic acid may have antihypertensive effects. | ||||
| • | There is a significant correlation between green coffee chlorogenic acid amount and REE. | ||||
| • | Intracellular and extracellular liquid amounts decrease following green coffee consumption (215–280 mg caffeine), and these changes are observed in individuals whose usual dietary caffeine intake is relatively both low and high. | ||||
| • | The body temperature values of individuals whose usual dietary caffeine intake was in the 50th percentile or greater (relatively high) increased after green coffee consumption. | ||||
Acknowledgment
We thank all of the participants who devoted their time to participating in this study. They are warmly acknowledged for their helpful and wholehearted cooperation.
Author contributions
Nilüfer Acar-Tek conceived of the study and participated in its design, coordination, and interpretation and drafting of the article. Duygu Agagündüz and Büşra Ayhan conceived of the study and participated in its design, coordination, data collection, analysis, and interpretation and drafting of the article.